Re: Which oil to season cast iron?
On Sat, 10 Nov 2007 02:47:47 +0000 (UTC), firstname.lastname@example.org
(Steve Pope) rummaged around random neurons and opined:
>The cast iron skillet needed a bit of re-seasoning, so we
>tried using grape seed oil since it was what we had on
>hand for a high-smoke-point oil.
>Oddly, though, the result was not good. The pan now smokes
>too easily. So I want to try it again with a different
>oil, and there's nothing suitable on hand.
>What should I get? Sunflower oil is on sale, should that
The DH maintains his cast iron skillets with a vigilance that smacks
of religious fervor. He inherited several skillets, two round griddles
and an abelskiver, the last being my contribution, and reseasons them
at the least provocation. He swears by bacon grease.
I have just consulted his Lord High Seasoning Genius and he suggests
Using a paper towel, coat the skillet with melted bacon grease. Let
the skillet sit for 2 hours in a preheated 250F° oven. Let it cool and
wipe off any excess grease.
If food sticks to the skillet, reseason it.
Whether the bacon grease is the magic bullet, I couldn't swear to, but
his cast iron is immaculate.
Terry "Squeaks" Pulliam Burd
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "meatloaf" with "cox"