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seasoning with Lard

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CACook May 5, 2009 10:04 AM

OK, I am getting some new cast iron cookware today from Lodge.
I really didn't like the result I got from veg. oil, it was always sticky on the outside.
The only argument I heard against lard is that it may turn rancid, but if you use it often, it should be OK?

I always have a problem with the bottom of the cast iron ware rusting though, I think most people seaon only the inside but the outside get dry from flames and heat.

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  1. dcole RE: CACook May 6, 2009 11:48 AM

    I got my first Lodge about 6 months ago, was using veg oil to season mostly and didnt love it. I use bacon fat now. Cook the bacon in the oven on the skillet, take the bacon out when its done, and throw the skillet back in the oven with the fat still in the pan for an hour or so. I reserve almost all the fat, then rub just the small remainder into the inside of the skillet. I use the reserved fat when I have time to season it and don't feel like cooking up bacon. Seems to be working well for me. Every now and then I'll use veg oil, but mostly bacon fat.

    1 Reply
    1. re: dcole
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      CACook RE: dcole May 6, 2009 01:36 PM

      Thanks

      that does seem like it is the same as using lard, which is pig fat.

    2. danwalk RE: CACook May 6, 2009 12:18 PM

      I have always had very good luck with Crisco.

      1 Reply
      1. re: danwalk
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        chuckl RE: danwalk May 6, 2009 01:15 PM

        same here, crisco has served me very well seasoning cast iron

      2. bkhuna RE: CACook May 6, 2009 05:19 PM

        Crisco.

        It has no real flavor of it's own and won't get gummy like oil.

        1. MikeB3542 RE: CACook May 6, 2009 10:52 PM

          Another option is Camp Chef Cast Iron Conditioner. Haven't used it myself, but it is a favorite among the dutch oven faithful. It's not supposed to get gummy or go rancid. Chime in if you have had experience with this product.

          Crisco otherwise is the way to go -- veg oils work, but can get gummy if laid on too thick.

          1. RShea78 RE: CACook May 7, 2009 12:32 AM

            >>The only argument I heard against lard is that it may turn rancid, but if you use it often, it should be OK?<<

            On the other hand- no food oil/shortening or animal fat is immune from turning rancid. (However, I consider olive oil so nasty that it must come rancid.)

            1. Soop RE: CACook May 7, 2009 02:59 AM

              I thought that it was cooked down until it was nothing more than carbon?

              1 Reply
              1. re: Soop
                Zeldog RE: Soop May 8, 2009 06:30 PM

                Not quite to carbon, but cooked down until there are no fatty acids to go rancid, so that should not be a concern no matter what you use. I haven't used Crisco, but I agree with others that lard or bacon grease does a better job than oil. Why? No idea.

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