Subnostr

What do y'all cast iron cooking people use to season your precious pans? My daily use pan is a pretty darn old 10 1/2" skillet that my dad got me as a birthday present a while ago, and I haven't ever properly seasoned it and would like to do so at this point. I've been watching a bunch of videos on how people are restoring old cast iron, and I'm set on using the oven cleaner in a bag route to get all the crud off, followed by a vinegar soak to take off a bit of rust and etch some of the surfaces to better hold onto the seasoning.

I've been kind of appalled to see how many people suggest various seed oils for seasoning. That's a no-go, IMO. Coconut oil seems to get spotty and polymerize unevenly. Avacado oil seems to work well. I have a good bit of bacon fat, but, that doesn't seem to work as well as other options.

What are your thoughts?

#castiron #cooking #cookwear #skillet #asknostr #grownostr #plebchain

Dakota 1y ago

I like ghee (clarified butter) personally. It has a high smoke point and tastes good. No idea how it polymerizes or compares to other things, but that’s what I use. Crisco works well if you’re not afraid of vegetable oil. And I think beef tallow would work well too

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Discussion

The Beave 1y ago

Modern crisco is just glyphosphate covered seed oil slop and I won't use it for anything that is eaten out comes into contact with food these days.

I cook with butter or bacon fat or both these days. I've not made ghee yet, but that's on my list.

Thank you!