Favorite Oils for Seasoning Cast Iron
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- Опубликовано: 8 сен 2024
- My Favorite Oils for Seasoning Cast Iron
• Favorite Oils for Seas...
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There are lots of different types of oils to use when seasoning cast iron and I’ve used all sorts throughout the years, but there are a couple of oils that are my favorites because they hold up well and bond well to cast iron. We hope you enjoy this video about how to season your cast iron and please leave questions or comments below.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com
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We bought a GRISWOLD 8 "SEASONED" skillet at a garage sale for 50 cents! The lady said it was handed down from her grand mother! Took it home, gave it a quick cleaning, heated it up and added a little NEW seasoning! MY GOD, FANTASTIC! This makes #12 to our cast iron collection, AND our favorite! We've cooked bacon, sausage, chicken, burgers, potatoes, even eggs in it! 50 CENTS FOR A CAST IRON PAN THAT WILL LAST FOREVER! AWESOME!
3zonker88
I love to find treasures at yard sales too!
It was the best iron ever made
Great find! Deals like that are harder and harder to come by.
Again a great video. I am a veteran cast iron cook, but flax-seed oil is a new one to me. I primarily use olive oil (I agree with Kent on this, too much is made of the oil's low-smoke point), love using bacon grease and peanut oil. I like peanut oil for day-to-day use b/c it is cheap, tasteless, has a high smoke point and I don't how to describe it, but it clings to the metal more effectively, in my opinion.
Thanks Kent, I recently found an old rusty 10” cast iron frying pan that got misplaced in a family shed at the bush camp, probably for more than 30 years ago when my parents pasted away. Your videos are the best for restoring neglected cast iron and, with them, I have got that pan frying fine now. I make sure it it is re-seasoned every time I use it. It just gets better and better. My father had this cast iron grill and during my childhood, he made breakfast with it on a cast iron wood cook stove at our bush camp every Sunday in the summer. Eggs, bacon and pancakes for anyone and everyone that came by. He knew how to keep that grill seasoned. The stove is gone now, but I just recently found the grill hidden away in good shape thanks to all the years of seasoning.
Sounds like you got a treasure
I appreciate this man's voice so much, whether I had a cast iron pan or not I would listen to him talk about them all day long. I do own a pan but I now want a dutch oven
Thank you for watching
I don't like to cook with olive oil because I don't like the taste, but you have convinced me to use it for seasoning all my cast iron. Thanks you guys.
Our pleasure Bill
I put couple charcoal brickets in a white tube sock, put in the DO with the top hanging overl lip of the DO so there is air flow & the charcoal absorbs odors
Great video! I cook on my iron everyday. I have used different oils over the years but the one that i'm using now seems to be the best and it's really available at most grocery stores. Gape seed oil. Basically the same smoke point as flax and a little cheaper. Remember to wipe off the excess before you cure the seasoning in the oven because if you don't, you will get a sticky pan.
Actually flax seed oil smokes around 225°F and grapeseed oil is closer to 420°F.
Olive oil is closer to 370°F
But the smoke point of the oil you're using to season the pan doesn't particularly matter. Case in point, flax seed makes one of the "best," most solid layers and it has by far the lowest smoke point.
What you want is an oil with the highest amount of unsaturated fats you can find, because the unsaturated fats are what build the layer.
Grapeseed is definitely my personal favorite, it just seems to make the most even, durable coating. Olive oil works too. Acovado oil makes the Richest, darkest shine the fastest - but for some reason it always comes out "mottled" looking. While I'm baking the pans in the oven to get a good, strong layer - I'm using avocado oil I have to take it out and wipe it every 20 minutes, and usually add more oil.
@@zp944 thank you
Yep! I've always used vegetable oil\crisco myself. Everytime I finish cooking in my pan, I just put a light coating on the pan, heat it up just to the smoke point, and let the whole thing cool down slowly ( I'm a slow and go man too Kent ;-)).
Thanks Zach for watching
I love my cast iron skillets, and I do the same thing. Great common sense video. Once you go cast iron black you'll never go back....... to teflon.
Got to love some cast iron
I have almost NEVER used teflon. The last time I used teflon? It was also the FIRST time I used it... say about 40 years ago...
I love the last part of your post.😀😀
Guessing that gnat wanted some scrambled eggs! Lol!
N
I'm a huge fan of olive oil...this afternoon my lovely bride of 32 years was going through bins in the basement hoping to toss stuff we haven't used in many years...she discovered an 8 inch cast iron skillet I bought at a garage sale in 1988 for a buck. I keep my iron well-seasoned and found the pan dirty but ready for the stove, black and shiny as ever! I love my wife and I love cooking in iron!
Gave you a 👍 just because you talked so sweetly about your wife, she's a lucky lady. 🥰❤️
Alvacado oil works really well I also use it on my rifles ....... rust free
Just good solid information from Kent who knows a thing or two about cooking with cast iron. My collection is over 150 pieces and I enjoy using something each day
Thank you for this video, Mr. Rollins. This worked out very well for my 12” skillet that I went out a purchased a 10”. My cast irons now work much better than my non-stick pans. I am now a subscriber :)
Your videos are so helpful and practical. I want to add cast iron cooked food to my cooking channel, and I learned a lot from you in the last few days. I appreciate your work.
Thanks Kathy for watching
Cast iron and rolled steel is best way for cooking
I love my cast iron pans! I went camping this weekend and cooked on the open fire. Steak and Taters don't get any better! Thanks for the video and the book!
Our pleasure and hope you enjoy the book
When we were just shacking up together we had commercial cookware. I worked at a restaurant supply store. We had calphalon sauce pans and nice teflon coated skillets. Lots of messes later we got married. I bought her a lodge cast iron set as her wedding present and we are still using it 34 years later. It's black.
Lard works for us.
This reminds me of my first experience with cast iron, I was given very clear instructions on how to season a new Dutch oven with oil. it didn't make much sense but I did as I was told and used the only oil I knew about, a wee bit of 10w40...
Lol my father used bacon grease for everything.. horse had a cut put some bacon grease on it ... Thats some good information.. Thanks!
Thanks Brett, that bacon grease is good for cinch sores
Avocado oil. We only have avocado oil for cooking, we use olive oil for topping meats. We use olive oil mostly on salads but once in awhile we use avocado oil on salads. Both are good and healthy
Kenneth Pollard For seasoning a cast iron in the oven with Avocado oil, how long would you say I should put it in the oven for? And what temperature?
I’ve been thinking about using avocado oil but I’m new to cast iron. And I’m not seeing much on this specific oil online. Thanks.
it was interesting. I always use Crisco shortening ..It was good enough for my great grandfather and I have tons of it because I use it to make pie crust.. I believe his cook wear was originally seasoned with hog lard though because his father had a pig farm.
My mother used lard for years, Thanks for watching
Howdy, Kent! I grew up with my grandmother and my dad both using cast iron for everything. Now at 60, I've been using it for 40 some odd years of cooking. My dad told me to use peanut oil. First cook, use bacon. It's all I've ever used and it seems to be fine. Keep the videos coming! I enjoy all of 'em!
Thanks for watching Donald
Good tips. Fold a paper towel a few times and place between the lid and pot when storing. Allows the pot to breathe, and not turning rancid.
Thank you so much Cowboy Kent for your videos!! I just moved to upstate NY from living in New Mexico for most of my life and find myself being a bit home sick for the ole south. Your videos are not only ole school educational, but a little touch of back home!!
Scored a 15 1/4" Lodge skillet at a yard sale for $20.00 recently. Been cleaning on it and have cooked some bacon, salt pork, hamburger, and ground pork so far. I think it will go in the lye tank and get a vinegar bath yet to get stripped 100% and start over with the seasoning process. Looking forward to cooking on an open fire with it this fall.
I know it's a long shot, but here in Denver there's this "laser cleaner" guy I found on Craig list. He charged me only $5 a pan to clean it. Man! Laser cleaning makes it look even better than when it comes out of the factory. After only 3 coats of flaxseed and one slow cooked bacon run, them pans are SLICK! 👌
I've used olive oil for my cast iron for decades. Heard a lot of people yap about how they thought it would damage my pans- I always laughed. Never had a problem.
Its been my go to oil for years
In the video his label says extra virgin.
Doesn't matter for seasoning.
Extra Virgin tends to have a low smoke point. Refined olive oil tends to actually be good for frying. I like what Kent says. If you have something that works, why bother changing.
The best oil for me has been canola oil, but I might have to start using olive oil since I occasionally use cast iron skillets. EVOO might smell better if the pan is kept in storage for a while
Actually olive oil will damage you not the cast.
Once you use it you will not be able to use anything else,its addictive.😉
I still use both of my grandmothers' skillets. These are over 80 yo. they are basically nonstick because I do the same thing you're talking about.
Thanks Kevin for watching
Got a 67-72 year old skillet. Grand mother.. Who knows before that, then mother and hopefully me next!! Always been seasoned with bacon fat and or butter. Seems to work. The absolute item that I want to be willed to me. Nothing else. Just the skillet.
can't beat that old cast iron
Some of our best memories were out of old cast iron!
Excellent suggestions, thank you.
It is a camp oven, designed with legs it it can be placed upon hot coals; the lid on camp ovens has a lip for placing coals to cook from the top down as in bread, biscuits, and the like. Dutch ovens have a rounded domed top without a lip. Dutch ovens are not designed to be put on hot coals, they are hung over a fire raised and lowered as needed.
Thanks! I have been doing this totally wrong. Now I Know the right way to season.
Thanks Adam for watching
I've tried many things and found cold pressed flaxseed oil to work the best. yes its pricey but it does make the slickest finish.
I have always personally used Olive oil immediately after each cook. Always worked great for me
It is my go to oil, thanks Nick for watching
My little skillet got used the most and since we used it to make veggies like corn or green beans I used butter in it. Scrape it, wipe it and hang it up. Make sure water danced on it before adding food the next round. Kept the best seasoned finish for years. Then we got on a kick of eating a lot of baked beans which take a larger skillet and when I got my little one down it looked terrible. I think for us, the key to maintaining a finish is use, use, use!
The more it is used and the more times it gets reasoned the better it will shine
My pans I pre heat THEN use canola oil smeared in it. Pop it back in the oven for a little while @ 450 degrees. Shut temp down, let it sit in the oven and cool.
The pre heat opens the pours in the pan. Canola and flaxseed (linseed) oils fill them in and polymerize when cooled leaving a real nice surface . 👍🏼
Pass on canola oil. Research it to find out why.
Dan Kinney I never ever heard of any reason not to use it except for the carbon that it leaves behind if you burn the hell out of it . Separates , burns and gets super sticky. It looks like. Cheetah fur design if not correct. Mottled.
It’s not like the old rapeseed oil that was high in erucic acid. Heart disease city there with that original compound.
It’s now refined as a low erucic acid base with minimal glucosinolates... still made from... wait for it.... rapeseed plants.
If you know of something different, send me a link so I can research it, as of yet I have not seen anything “bad”. It’s recommended by MANY cast iron restoration people, even Lodge themselves.
@@docfischer7291 www.bulletproof.com/diet/healthy-eating/what-is-canola-oil/
Dan Kinney I am far from worried about it, at the minuscule amount that I use it for I cannot see how it is harmful at all.
Their thoughts are someone constantly eating fried foods with having been cooked in it or if people use it for baking , sauce and dressing making with direct actual consumption . If you have an LDL of say 160 and you continue eating like you do, of course it’s deathly harmful . As with almost anything now a days
A half teaspoon full dropped in a pan and basically wiped all out... hardly calculable . I have been using that oil for years and years performing the same task, my LDL is 67.
Thank you for that link.. I have actually read that information at some point years ago. A good friend of mine works with soybeans, so I have read up a lot on some of all the oils out of curiosity. Thank you again.
can confirm that flaxseed is great. gonna start using vegetable for the outside, thanks for the tip.
Very interesting info here. My granny always used leftover bacon grease for her cast iron. She also used it everyday to make breakfast for my grandpa. So maybe that made the difference. I use evoo for mine and it works great. Great video as always kent.
Thanks Tyrel
Use olive oil usually. Didn’t know about flax seed. Thanks. Glad I waited till the end for the gnat outtake😊
Thanks for watching Hoyet
I use flax seed oil. I thought you couldn’t use olive olive because it can go rancid. I’m a newbie and so confused. 😂
Amy Eitelberg Actually I use avocado oil now because the smoke point is 500°F. I usually season right before cooking so it doesn’t set too long. But I cook on cast iron almost every day. I use a heavy cast iron grill in the oven so it cooks on both sides but cast iron browns better.
I have used a cast iron skillet for thirty years seasoned with olive oil and cooked with it also, tastes better, cooks better and we do not get sick often. Only cook with cast and been usyng it on awood fired stove for twenty five years and when it is used in the oven there is no better. Thanks
It is truly the best thing to cook out of
This is great advice. I use olive oil on all my old cast iron to maintain the seasoning. If I find an old piece of cast iron that I clean up and re-season, I use flaxseed oil on top of my gas grill. Then always the first cook is a heap of bacon. But always store with an olive oil season. :)
Thanks for watching
I use castor oil on my cast iron and it works great, food moves super easy
Watched so many videos on how to maintain and didn't have the guys to purchase any after watching this I'm on a mission to shop for my first cast iron thank u for all the reassurance and help on how to maintain
Our pleasure
I'm getting my second Cast Iron Skillet in 2 weeks from Amazon a Lodge 10.5 Elk series cast iron Skillet, I use my first one every morning or every other morning, I'm trying to get a lot of cast iron because personally it brings me back to my childhood when my mom would cook in hers, and after my parents got divorced and me !icing with my father we didn't use Cast iron until we went to our family cabin , and I love how everything comes out in a cast iron skillet.
Ad was for All-Clad stainless, hahaha
Love my cast iron, especially since I'm cooking on a gas stove now!
Lucky!🍀
Wish my stove was gas...
It's lard for me on my skillets, no problems. Dutch oven, well lard might not be the best for them if they don't get used regularly. Lard is some tough seasoning in my mind.
I use avocado (520) smoke point , grape seed (420) or olive oil (410) ! 😀👍🍺
I am seasoning the two dutch ovens I just received and the first one have come out just fine. I will finish this process tomorrow when I have more time. I love your videos and have learned so much about cooking with cast iron from you.
My mother saved all the bacon grease in a coffee can on the back of the stove to use her now my BSR iron pans I do the same as she did.
@Mustang Guru I don't see BSR mentioned very often. 👍
I watched a Chinese cook last night seasoning her wok. She oiled it while it was hot and put a large bunch of chives in. I've never seen a pan seasoned like this. She said it's how her mam did it.
I know and onion will season a grill well
@@CowboyKentRollins I'm going to have to try that. Thank you
I'm a fan of bacon grease on my daily pans. I run the bacon grease thru a coffee filter first and never save any that has been burned. Thanks Kent. I'm on the hunt for fax seed oil now. Also I'll prop the lids of my dutches open with a folded paper towel to let them breath when I'm storing them.
Sounds great David and thanks for watching
Ordered my first Field skillet! I have a 10 inch cast iron handed down from my mother-in-law. It hast to be 75-100 years old. No rust, but hasn't been used in years. Thought I had it seasoned well but bacon stuck to it when cooking. Guess I didn't do as good a job as I thought. I used coconut oil several days in a row. Back to the drawing board!
Great video. Wayyyyy up north those knives hanging behind on the knobs are called Ulu’s. It’s an Inuit knife good for so many things.
Love the cast iron tips and the homespun humor. You’re sort of the “Justin Wilson” of chuck wagon, and cast iron cooking!
And I DO mean that as a compliment!
I do miss ole Justin
Cowboy Kent Rollins Who doesn’t?
Great video, as usual, Kent. Nice to see a down-to-earth presentation of possibilities instead of the "you must do exactly as I do" mindset so prevalent on the tubes.
I've started using walnut oil for initial seasoning and occasional touch up, with olive oil for day-to -day maintenance. Like your flax seed oil, walnut oil is a truly polymerizing oil, for a hard, durable pore-filling finish. I'll probably be scolded by those pointing out that walnut oil should only be consumed uncooked as a salad oil, but after proper heating, the slight amount used in seasoning is perfectly safe; won't even cause abdominal pains of the ear!
Thanks Ron for watching
That lint-free rag needs to be cotton - don't ever use a synthetic cloth like polyester for wiping your pans. Use a rag from a cotton tshirt, shirt, or sheet that has been washed a million times and wore out to where it's only good for rags. If you don't have any worn out cotton cloth get some cotton cheesecloth made for making jelly bags, it's specially made to be lint-free and food safe (no softeners or sizing used). Don't use tack cloth that is made for woodworking - it is lint-free but has been treated with substances that are not food safe to make dust cling to it.
Great video as always, Kent.
Thank you for watching
I would add that the cloth should not be synthetic. I "melted" a cloth in a pan once. Make sure the cloth is cotton. A cotton bandana works well. Also, I tried the flax oil and I didn't care for it. Stunk up my house like fish oil and smelled like bad chemical. I went back to using olive oil and crisco. Thanks for the videos, I love 'em!
Our pleasure
love Corn bread baked in cast iron, its the best. I have several different types of cast iron, some black and some with colored porcelain on the outside of the pan, works just as good
I use Leaf Lard pricy yep, but never had any problems,bacon fat as well, always put a piece of paper towel in them when they get stored. Thanks Kent and God Bless..
Thanks for watching
Grapeseed oil is cheaper than olive oil and flaxseed. I use it to season mine and it does a great job.
Hey I got me one of those " therm o meters " with a lazer in it, works purty good ! Sis says I'm getin too fancy so I gotta quit using it !
Them dang bugs will come from miles just to find an orifice of mine to fly in, guess I need to get some window screens !
Thanks for sharing and take care. 👍
Always a pleasure to hear from you Ken, and thanks for watching
Get a bug zapper but don't put it close by. Bugs will be attracted to it.
Tell Sis she's all hat and no cattle -- keep usin thet thar "therm o meter" lol! Dang it!
I found that Artists flax seed oil, it's very pure and is more available where I live & much cheaper buying from the health food stores. Good advice from this site.
Thanks for watching
I use to use lard on all my cast iron, and one day getting my dutch oven out that I hadn't used in a while, well I remember that rancid smell you are talking about.
Littala Sarpaneva is a good Finnish designed pot. You can hang it with hook and chain over the fire and it has a machined bottom for the electric plate. It's also got a removable wooden carry handle. Iv used olive oil for years. I think it's 59 years old and you can still get it on amazon.
I don't know what science is behind it but it makes the best beef stew I've had. I suppose the fins cook reindeer venison
I have just seen the new one and it's got an enamelled inside like a le creuset. It's bloody expensive too. My one is bare metal inside with a black enamelled outside. Like I said it is about as old as me
Thanks . I should have listened to the whole video about the outside & bottom.. So thankful to get your advice..
*You’re alright, Cowboy Kent. Keep doing your thing.*
Greetings from Germany, fellow cast iron fanatic here. Great channel, I have been enjoying it !
Howdy and thanks for watching
I love cooking with cast iron on an old camp stove. Nothing like the smell of Rock Maple and whatever meal your making. Just like Tamarac you can't throw too many blocks in or you'll warp your camp stove. I am always scared when the wife has a frying pan or skillet in the clubbing position. Great video.
Thanks David for watching
coconut oil works good and is not that expensive you can use it all the time I have been using it for 3 years you should try it
Love my cast iron. I've been using olive oil & Cisco to season. My iron looks great.
Best thing to cook with
I'm glad to know that before I even got acquainted with you and your abdominal eardrum cramps I was doing it right by your standards. Always have used olive oil, and always wash dry heat and wipe down. Then let her set on a warm stove till the next meal. Never use soap.
I use crisco both on the inside and out works for me
yep also build the base with flaxseed oil then i just use what ever have been cooking in often it is bacon fat
People also use avocado, mustard, or sunflower oil:)
In canola oil is a lot of pesticides, so do not use that!
i agree with not using anything in a skillet you cant eat..these people cleaning skillets with oven cleaners or other poisons are way off base. but i never dreamed any seasoning products would be inedible! crazy!
Like you my grandmother and her mother used lard and bacon grease. It wasn't until the late 60's or early 70's that olive oil was used.👍😉
Thanks William for watching
I've been using just vegetable oil for decades but they get used regularly, and seasoned every time. My mother taught me just rinse it, and scrub it while it's warm. Rub it with oil, and hang it up. Might try some flaxseed oil though I have a old cornbread skillet that needs to be sanded back down to bare metal, and re-seasoned.
Flaxseed is great to start out with
I really like that chuck wagon, some great cast iron tips. I really enjoy your fire cooking and old west recipes.
Thanks Nathan for watching
You got it
When I'm seasoning a new or restored iron pan, I always use canola. After the pan has 5 or 6 layers of seasoning, I use whatever oil or grease is already in the pan or within arm's reach..
I've been following your seasoning instructions from a previous video for a while now and my skillet looks great!
Thanks for watching
Totally agree and avocado oil too.
Kent thank you again, for another great video. I have always used Olive Oil on my cast iron (my mother is Italian, we use olive oil for everything) but now I am going to try the flaxseed oil as well. Thanks for even more great tips. Stay well, stay healthy, and God bless you and Mrs Rollins my youtube friend.
hanks Tony for watching and God Bless You as well
This past weekend I had the chance to meet Kent and his wife Shannon at Silver Dollar City. Super nice people. If you get the chance go visit them. Leon goes to church such a funny story from your book.
Thanks Thomas and the pleasure was all ours
Invaluable information thanks for posting something that could have been lost. Very nicely done my friend.
I reseasoned a rusty cast iron today using grape seed oil cuz it what was on sale at store. Wish me luck!!
Hope it turned out great, Thanks for watching
good video...i think about any oil is good...i sometimes cook all 3 meals in cast iron....some of it my great grand parents had and used .
Coconut oil works great also
I was wondering about Coconut oil.
I love to hear you say " Oyil" Cowboy Rollins.. Thank you!
First time for my cast iron is lard/ bacon grease, then olive oil from then on.
👍Terrific video & info. I love how you think. 😍 I love that you use good healthy oils. People were calling me crazy and highfalutin’ because I was using olive oil, grape seed oil, flaxseed oil, & coconut oil instead of lard or Crisco. I don’t care...I like those oils. I used beef tallow that I saved from some bone broth I made but I didn’t like the smell 🤨 so I rewashed it in vinegar & baking soda and re-seasoned it with olive oil. 😁
+ Kevin Marquez - Thanks
I use Cisco just like my grandma use to(ps.she’s 89 years old) :)
Great advise! Olive oil is what I use.
Thanks for watching
Thanks Kent I have learned a lot from you.I love your vids and the old cowboy way.
I use Crisbee pucks. Combination oil and Beeswax
5:54 "..abdominal pain in your eardrums"
I'm dead!! 🤣🙃🤣🤣🤣
Wow, that has to have been the funniest video on cast iron I've seen yet! Thanks!
At my age the last thing that I need is "abdominal pain in my ear drums" ;) lol = Thank you so much for all your tips and cowboy humor. You are so right that there is nothing better to cook with than cast iron for flavor, 'cept maybe over a good grill over a wood burnin' fire. GOD BLESS you and all your love ones.
Thanks Matt and Sarah
My wife just bought one but I've heard it's not the old school pan my grandma used to cook with. Something about they passed a law that you can't make them anymore.
Haven't heard that, but the old iron was and is the best
There’s simply no substitute for cast iron, once you’ve tasted food cooked on CI, nothing else will satisfy!
I’ve been using CI for at least 10 years, I know, I’m a latecomer, but ill never go back, I’ve been trying to get my mother to switch to CI as well, she’s been resistant for a while, but recently her doctor told her she was iron deficient, and put her on iron pills with nasty side effects, to the point she’s been avoiding them, once again I reminded her of cast iron and how it adds iron to the food naturally, so a few days ago she picked up a 8” Lodge preseasoned pan, I went over the basics of use and care, she cooked a couple slices of deli ham in it to test it, tasted the ham and was amazed!
She’s been cooking in it ever since, it lives on her stovetop, and she raves about how much she loves it every day! She’s a convert now :)
So far, she’s cooked ham, bacon, an omelet, some salmon, a couple bacon-wrapped Filet Mignon (she loved how the pan could go from stovetop to oven) and some bacon for BLT tonight
No sticking yet as she’s using a thin layer of olive oil to help build up the seasoning each time she cooks
She claims she only “needs” this one 8” pan, but I have a feeling she’ll eventually add more...
....Resistance is Futile!
I've always used soybean oil. It gets a nice glass finish.
Shelby county credit union
My granny & momma had the best seasoned skillet in the world. As an 8yr old little girl, I learned to cook on that big skillet for our family of 7. I loved it! And... I love my big brother, but oooheee... that turkey gave that very skillet to his ex wife & I didn’t find out till it was a done deal😤! Anyhow, our parents have passed yrs ago & my success with seasoning has not been good. (I set off the smoke alarms & forced everyone to go outside to get fresh air.) And the preseasoned stuff is not truly cook ready. So THANKS for good info & God bless you and yours Cowboy Kent🙏🏻‼️
Thanks Cathy and God Bless you as well
Bummer about your granny's cast iron
I have always used lard....never knew of using olive oil. I think I use all of mine so much, the lard never smells rancid.
Thanks for specifying. I’ve always heard a lot about seasoning. Even using butter
I use flaxseed oil to season, & avocado oil to sear steaks & chops.
Genius with the cutting the pills!!! I love it. Thank you!!!!!