Pros and Cons of lard

[bill ace 350]

getting ready to start on an old Wagner cast iron pan.

Have only seasoned with vegetable oil.

Thinking of trying something different.

Opinions on lard?

Thanks

 

[kilo charlie]

Lard is a good option.. most people fry up a ton of bacon to help season the pan.

There is another option out there from a company called Walrus Oil - they have a new Cast Iron Oil .

I'm not affiliated with the company in any way but I do use their cutting board oil and wax for the cutting boards I make.

Otherwise, the lard or bacon will work just fine

 

[bill ace 350]

Lard is a good option.. most people fry up a ton of bacon to help season the pan.

There is another option out there from a company called Walrus Oil - they have a new Cast Iron Oil .

I'm not affiliated with the company in any way but I do use their cutting board oil and wax for the cutting boards I make.

Otherwise, the lard or bacon will work just fine

Thanks!
Recommended temperature?

 

[HalfSmoked]

Lard was what I cut my teeth on; all grandmother used.

Warren

 

[kilo charlie]

Thanks!
Recommended temperature?

If you're just using lard I'd season it and put it in the oven at 450 for like 30 minutes - I tend to use my grill for reseasoning to keep the smoke out of the house - then re oil it and do it again.. 3 to 4 times should be good

 

[HalfSmoked]

Bill Thanks for the like I appreciate it.

Warren

 

[kilo charlie]

Here's a good article on seasoning if anyone wants to reference it. While they recommend using unsaturated fats (oils) the principle is the same!

https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware

 

[bill ace 350]

Bill Thanks for the like I appreciate it.

Warren

Appreciate your insight.

 

[Brokenhandle]

Pretty good article! And very true. Make sure to take before and after pics...I love seeing old cast being refurbished!

Ryan

 

[chilerelleno]

I'm all for "Frying several pounds of bacon." on a monthly basis but my cardiologist hates it.
And my dutch oven see lots of lard when confit'ing and searing Carnitas.

 

[kilo charlie]

I'm all for "Frying several pounds of bacon." on a monthly basis but my cardiologist hates it.
And my dutch oven see lots of lard when confit'ing and searing Carnitas.

That sounds awesome!

 

[mike243]

If you don't use it often any type of animal fat can go rancid, if used often no problem, I just use vegetable oil these days

 

[HalfSmoked]

If you don't use it often any type of animal fat can go rancid, if used often no problem, I just use vegetable oil these days

Nothing serious just joking with you it's hard to find real lard today in my area

Warren

 

[ej0rge]

should be mentioned that Camp Chef sells two cast iron seasoning products - Cast Iron Conditioner in a tube (which you should warm up by putting the whole tube in hot water for a while maybe, and then knead a bit to mix), and "premium spray-on cast iron conditioner" which i have not used.

But i can say that the regular, in a tube, that seems to have some coconut oil in it, works well for me