seasoning with Lard
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.
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.
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.
>>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.)