Haven't had a good cast iron thread in a while

J

Josh Feltman

Joined
Feb 12, 2001
Messages
4,501
I'm a huge fan of cast iron, as some of you may already know. I was at a Veterans rummage sale this last weekend, and this old gal was selling her cast iron pans because she had arthritis and can't comfortably use them anymore. It made me really sad. I suggested Griswold to her, as they tend to be lighter than other cast-iron pans. My wife loves ours.

Anyway, I recently started using lard to oil my cast iron after I clean it, and it really makes a world of difference over vegetable oil. I highly recommend it--not for cooking purposes mind you, just as a coating. I've also found that not letting my wife clean any of the cast iron has helped--she always scrubs it down to bare metal :eek: :grumpy:
 
Josh Feltman said:
Wimpy, no. Anemic, yes. :D
Click to expand...

Well done. :)

The veggie oil works fine for me if it's pretty much burned on - yes, you heard me right. Give the pan a nice light coat of whatever oil is the cheapest and you have the most of (no used motor oil Bruise), set it on the burner, open your windows and crank up the heat. If I limit the cleaning to hot water and rags and perform a good burn once a week or the pans season well.

When @sshole guests use them and leave them soaking in hot soapy water overnight to remove the black stuff, my work is undone...I don't sound bitter here, do I?

Lard, huh? I've been following some discussions regarding lard being used for everything from a mold release agent to a storage block for kitchen knives. (Food safe and prevents rust.) Since my pans are no longer seasoned well I may give this a shot.
 
I've used vegetable oil for years. Got a block of lard for a buck at the grocery store, and I don't think I'll ever use anything else on my cast iron. I rinse the pan or dutch oven, stick it on a burner to warm it, drop in a glop of lard, swish it around, let it cool, and wipe out the excess. Works incredibly well.
 
i finally went out and bought myself a preseaoned logic 12" skillet and i love it.

I can actually brown food now, and it heats very eventually.

i'm looking to get me a dutch oven soon. maybe i'll get a 10" and make me some corn bread. but than i want a chicken fryer. oh well!
 
I like the iron cornbread molds.

I've always used vegetable oil, but I'll have to try the lard.

Brian
 
I'm going to lard. I hear the animal fat calling. Strangely enough, I think it's on Lodge's site, though I could be wrong, where they advise against seasoning the pans with animal fats and advise vegitable only.


munk
 
You guys are wiping out the lard with paper towels or a rag and throwing it away?!?!?!? :eek: :grumpy:

Men, don't you know that LARD is the secret Ingredient to Old Tyme Cooking?!?!?!?
No seriously I know that too much is bad for us folks that are now destined to live 75 years but what the hell is 2 or 3 years when you can eat really good in the meantime? :rolleyes: :D
Try fryin some taters, okra, green maters, squash, enny fried vegetable, Hell try fryin Chicken in LARD, it is pure dee larupin absolute heavenly eatin!!!!
And don't ya be fergettin the Catfish, Crappie, Goggle eyed Perch, or other fish of yer choice and Hushpuppies fried in LARD!!!! :rolleyes:
LARD is also the secret to those delightful melt in yer mouth cookies ya had when ya was a kid, well fer us older old farts ennyway.:p

I have to admit that my Barbie doesn't cook with LARD much ennymore herself and it's been a while since I've gotten a wild hair and had her buy a package of LARD fer some really Good Eats.
But I ain't fergotten whut be good, some a y'all jist wanna live too long.:rolleyes: :p ;) :D

Edit:
Maybe, just maybe I'll have Barbie get some LARD while Munk is here. Send him home with some fat encased arterial walls, a full contended belly, and 20 pounds on his ass so he kin hold his britches up without suspenders. <VBESEG> :-)
 
my iron skillet cookbook advises against lard seasoning as apparently it can go rancid if you don't use your pan on a regular basis.

Makes sense, you coat your pan in lard, leave it for a week and bleh!
 
You're supposed to eat the pan before it goes rancid.

Yvsa, sign me up for the lard.
I'm sure I've had Southern Cooking before using it.

I don't review my cholersteral blood work with the Doc until after I get back, and the test was given over a month ago- so they'll never know I made it worse with lard.


munk
 
munk said:
I'm going to lard. I hear the animal fat calling. Strangely enough, I think it's on Lodge's site, though I could be wrong, where they advise against seasoning the pans with animal fats and advise vegitable only.
munk
Click to expand...
Lodge recommends using Crisco solid vegetable shorting.
 
I have at least twenty cast iron skillets at work. They all get a work out every night. If any of the dishwashers ever use a scrubber on them they get an ass chewin'! If they do screw up the seasoning I take a bunch of the fat I've trimmed off of the steaks and toss that in them then into the oven they go for the shift. At the end of the night I just dump it out and wipe it out with a paper towel.
 
I've not experienced any rancidity issues with lard. I imagine if you left a pan unused for quite some time it might cause problems.
 
Josh Feltman said:
I've not experienced any rancidity issues with lard. I imagine if you left a pan unused for quite some time it might cause problems.
Click to expand...

Ah, to hell with that. I've left my deep frier sitting for months and my pans sitting for weeks. Veggie oil goes rancid as well. I haven't had a problem with it. You sold me on the lard. I'll give this a shot.
 
When I was akid....I'd walk home form school...Granm's house was a block formours...so I would stop if she was home. She would say..."Are you hungry punkin?" And I would say..."I could have a cracker"...the next thing you know she would get out with this old cast iron pan...and she would be frying pork chops in it...yup...pork chop for an after school snack! Life was good! :D

I can remember that old pan had a sort of black crusty stuff on it...It looked like wrinkle paint...you know? Grandma never did anything more than pour off the grease when she was done and then wipe the inside of the pan with a paper towel.

That old pan had prolly been a hundred years old...

You guys reminded me of that...thanks.

Lard is best.

I take my WOK out to the shop for seasoning...veggie oil and high heat...the OXY/ACTYL torch with a big flame works great!

Shane
 
I'm sure I'm not the first in this thread to realize Lard ass was a phrase that had to come from somewhere...


munk
 
Sorry to interfere with some facts, I used to work for a company making cast iron skillets, they used lard to treat the new skillets before they left the factory. Standard practice for who knows how many years.

TLM
 
You must log in or register to reply here.
Back
Top