Lard, vegetable oil, or olive oil??
2007-03-20 04:43:49 · 8 answers · asked by Guess Who 6 in Food & Drink ➔ Other - Food & Drink
I've used cast iron for many, many years, and have always seasoned them with Crisco, rubbed into the entire surface of the cookware, then heated in a 300 degree oven for 30 minutes. Remove from the oven, pour out the excess and wipe with a paper towel. That keeps them from showing rust and wear. My big skillet is over 30 years old, and still cooking!
2007-03-20 04:51:14 · answer #1 · answered by Anonymous · 2⤊ 0⤋
If the iron is preseasoned as stated, then it maybe Right to use.
We used vegetable, preferable corn or canola for iron we were using for stews, deep frying, soups, and other meat type dishes.
We used olive for breads, pies and cakes
and cobblers
To properly season a new iron wash gently with mild soap and warm water by hand to clean. Dry and then spread your choice of oil into the iron making sure to rub it into any crevices or pits in the surface. Then place more oil in the iron and heat in the oven at around a 200 to 250 temp for four to ten hours depending on the size and weight of the iron.
Once properly seasoned, hand wash in mild soap and warm water only and lightly re-oil when dried.
2007-03-20 11:58:48 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Olive oil and kosher salt. Rub it into the cast iron and heat it up in the oven for 10 minutes,then cool off and wipe it with a dry clean towel.
2007-03-20 12:30:35 · answer #3 · answered by Anonymous · 0⤊ 0⤋
A pre-seasoned skillet just needs to be washed with a lot of water and a mild soap(do not scrub).I heat my skillet on low until it dries, then I rub a small amount of oil around the skillet while its hot.Then allow to dry on its own. Once dry I turn mine upside down in my oven.
2007-03-20 11:56:23 · answer #4 · answered by Maw-Maw 7 · 0⤊ 0⤋
Olive oil and lard might burn. I always season mine with veg oil and it works great.
2007-03-20 11:48:08 · answer #5 · answered by Anonymous · 0⤊ 0⤋
My grandpa says it would be lard. I would def take his word for it. Plus I dont think it would cause that yellow build up like maybe veg oil would.
2007-03-20 11:53:38 · answer #6 · answered by ? 3 · 0⤊ 0⤋
If it is preseasoned I would use anyone. But lard is always a good choice.
2007-03-20 11:47:10 · answer #7 · answered by Cister 7 · 0⤊ 0⤋
I would go with the vegtable oil, due to the fact that its cheap and easy to abtain as well as wont burn
2007-03-20 11:52:00 · answer #8 · answered by Robert B 4 · 0⤊ 0⤋