Seasoning cast iron cookware

Paul Wheaton · #21 08/25/11, 03:56 PM

I use bacon squeezins first. Then lard.

I will no longer use crisco. Did you know it was originally designed to replace candle wax? It was the electric light bulb that thwarted their plans for big biz, so then they started selling it as food.

I've been polishing this cast iron skillet article for years.

Seasoning cast iron cookware - Homesteading Questions

Seasoning cast iron cookware - Homesteading Questions

Acres USA had a great article about how lard is health food.

**Ross** · #22 08/25/11, 04:12 PM

Anyone use Sunflower oil? It's one of the highest temp oils. Just curious.

MullersLaneFarm · #23 08/26/11, 12:24 AM

What type of sunflower oil??

There is high linoleic sunflower and high oleic sunflower.

I use the high linoleic for making soap. Most of the sunflower oil you buy now is HO (high oleic) sunflower.

And no, I don't use any vegetable oil to season CI. The CI always seems sticky after.

I do have an old outdoor dutch oven that I haven't used in years that I will try re-seasoning with raw beeswax.

JIL · #24 08/26/11, 03:10 AM

I use mineral oil after every use.

snoozy · #25 08/27/11, 12:36 PM

Won't beeswax burn and smoke??

theuniquey · #26 08/31/11, 04:36 PM

Thanks again for all the responses. Just so you all know, there is a really good article in the last issue of Countryside Magazine on this topic.

Paul Wheaton · #27 08/31/11, 04:45 PM

Quote:

Originally Posted by theuniquey

Thanks again for all the responses. Just so you all know, there is a really good article in the last issue of Countryside Magazine on this topic.

I bet whoever wrote it is ... tall. And sexy. And obnoxious.

MullersLaneFarm · #28 09/01/11, 01:03 AM

Kind of like you, Paul??

Paul Wheaton · #29 09/01/11, 10:31 AM

Quote:

Originally Posted by MullersLaneFarm

Kind of like you, Paul??

Kind of?

Check the name of the author on that article.

chewie · #30 09/01/11, 10:44 AM

lard is fantastic!!!!

I was gonna start a new thread to share my joy, but this one was on top so I'll add to it.

I had been using olive or canola oils for a while, but the pans always went back to being pale grey, uncoated and *very sticky*. not like sticky gum, but everythign would stick so bad you'd loose half the food! gak!

someone gave me several pounds of pigfat so I rendered lard. was gonna use it for soap, but oooh, this stuff is NICE. and no chemicals. so after reading pauls' online article started using it for general day to day cooking. it takes sooo little, no way is this adding to my belt size either, a tiny bit of lard does what a big glug of oil can't even get done.

WOW!! my pans are now shiny black and my eggs slip around like greased lightning! who knew?? (ok, maybe paul did!) so LARD is the secret to good seasoned cast iron pans. hands down, this has made my pans go from so so to really good.

i am doing it like mueller lane suggested--after use, i just rinse in super-hot water, using a soft nylon brush, then back onto the burner which is still warm. a tiny (teaspoon) blob of lard, smear it around and done. very fast, very easy and nice when done eating, only pop the dishes into the dishwasher, pots already cleaned. they are so slick that little work is needed to clean them at all.

and they look so nice and 'homesteady' I just leave both CI pans with the oddball lids I've foudn for them, sitting right on the stove, ready for the next meal. I am really surprised, I was about to give up and send those pans to the thrift store where I got em in the first place.

today starts my lodge job, which I make tons and tons of bacon. this year I'll be straining and keeping it for myself. (they wouldn't dream of keeping it and I'm the only one there cooking)

Mulegirl · #31 09/01/11, 11:18 PM

Quote:

Originally Posted by Paul Wheaton

Kind of?

Check the name of the author on that article.

Heyyyy! *stares*

Great article--we really liked it, and it gave us a new appreciation of the Griswold #8 I picked up from an aunt a while back. It was also nice to know about using a wood stove to clean off old seasoning. That had never occurred to me, but will make it much more convenient to clean anything we pick up at an antique store or flea market. I was going to write in and share our way of cleaning off stuck food: we rub it with extra olive oil, give it about 12 hours, and then rub or scrape it off. The oil usually softens it up pretty well.

Back to the OP's question . . . we tend to use olive oil and butter for most of our cooking. We have had seasoning occasionally go rancid if we're not using them for long periods of time, but regular use prevents that issue. I do also generally rub the pans down with a light coating of olive oil after every use as well, especially if I've been doing some "dry" cooking such as heating up tortillas on the skillet.

MullersLaneFarm · #32 09/02/11, 01:35 AM

Quote:

Originally Posted by Paul Wheaton

Kind of?

Check the name of the author on that article.

I didn't have to ... you gave yourself away with 'obnoxious'

Miz Mary · #33 09/02/11, 01:52 AM

GREAT article Paul !!! THANK YOU !! It was VERY informative and understandable !! I went and checked out the a few CI pans in the garage, and have started using my CI again ! I was using olive oil, but I think I'll try Crisco and see if there is that much of a difference !!

Paul Wheaton · #34 09/02/11, 01:02 PM

I think that bacon squeezins are the best for using on cast iron. And good old lard is second best. Lard has gotten a bad rap in the last few years, but now, I think it might be one of the very best health foods out there.

And now, I think crisco is the scary stuff. Did you know that crisco was originally designed to be a replacement for candle wax?

Sometimes I'll buy "organic shortening" which is really palm oil. But I think animal fats are, in general, far superior.

cast iron skillet

Miz Mary · #35 09/02/11, 02:06 PM

poo !! I dont have animal lard !! What would you suggest other than crisco ?? Find some Palm oil ??

whiterock · #36 09/02/11, 02:16 PM

Miz Mary, i'd go to the store and buy a pound of lard.
Ed

Miz Mary · #37 09/02/11, 02:37 PM

Doesnt that lard have hydriginated "other" stuff in it ?......

whiterock · #38 09/02/11, 04:47 PM

still better than Crisco or other veg shortenings

Paumon · #39 09/02/11, 06:51 PM

Quote:

Originally Posted by Miz Mary

poo !! I dont have animal lard !! What would you suggest other than crisco ?? Find some Palm oil ??

Nothing beats lard. If you don't have store bought lard you can render your own lard out of pig fat, it's very easy to do.

MullersLaneFarm · #40 09/02/11, 11:57 PM

Miz Mary, come cold weather I can ship you some home rendered lard.

The absolute best for CI seasoning and for making soap!