Cast Iron Collector Forums  
Google

Go Back   Cast Iron Collector Forums > General Discussion > Cast Iron Cleaning and Seasoning

Notices

Cast Iron Cleaning and Seasoning Help With and Tips & Techniques For Cast Iron Cookware Restoration

Reply
 
Thread Tools Display Modes
  #1  
Old 08-16-2017, 06:57 PM
WallyF WallyF is offline
Senior Member
 
Join Date: Jun 2017
Location: New Jersey
Posts: 278
Default Let's Talk LARD

After finding this site, I decided to strip and reseason a few pieces (all of them are "young") following the process Doug details in the Cast Iron Restoration section. What a great resource. Thanks.

After reading (and re-reading) about seasoning fats and oils, I keep asking myself why not use Lard, since it (or bacon grease) was traditionally used with these tools? True, it is not commonly found in kitchens today. Even so, it was very easy for me to find it at a local grocery.

I do not intend to use Lard for cooking because it is not considered to be the healthiest of cooking fats. However, if I understand correctly, that should not matter for seasoning and reseasonsing.

Since then, I have used lard for the initial seasoning of several pieces. I like the result.

Anyone have experience using lard? Any scientific or other info that is pro or con the use of lard for seasoning?
Reply With Quote
Sponsored Links
  #2  
Old 08-16-2017, 07:29 PM
SpurgeonH SpurgeonH is offline
Senior Member
 
Join Date: Aug 2016
Location: Marietta, GA
Posts: 1,046
Default Re: Let's Talk LARD

Wally, I've used lard before, too. I don't use it every time. My daughter (who lives California) is a vegetarian, so I figure she would rather eat out of a skillet seasoned with vegetable oil. Ha!
Reply With Quote
  #3  
Old 08-16-2017, 08:19 PM
Joe C Joe C is offline
Member
 
Join Date: Jul 2017
Posts: 29
Default Re: Let's Talk LARD

Article from 2014 in Huffpost...10 reasons you should be cooking with lard.

http://www.huffingtonpost.com/2014/0...n_5212804.html
Reply With Quote
  #4  
Old 08-17-2017, 10:30 AM
M_Osborne M_Osborne is offline
Senior Member
 
Join Date: Mar 2015
Posts: 130
Default Re: Let's Talk LARD

Have not tried lard before, Crisco is my go to fat for seasoning. I used my homemade Crisbee for a while. Does it impart better color or require fewer rounds of seasoning?
Reply With Quote
  #5  
Old 08-17-2017, 12:18 PM
SeanD SeanD is offline
Senior Member
 
Join Date: Jul 2016
Location: Clearfield, PA
Posts: 361
Default Re: Let's Talk LARD

I have used lard with great results. My usual is bacon grease tho.
Reply With Quote
  #6  
Old 08-17-2017, 05:25 PM
WallyF WallyF is offline
Senior Member
 
Join Date: Jun 2017
Location: New Jersey
Posts: 278
Default Re: Let's Talk LARD

Quote:
Originally Posted by Joe C View Post
Article from 2014 in Huffpost...10 reasons you should be cooking with lard.

http://www.huffingtonpost.com/2014/0...n_5212804.html
I may have to reconsider using lard to cook with and not just for seasoning. Thanks, Sean.

[SIZE=1]---------- Post added at 06:23 PM ---------- Previous post was at 06:01 PM ----------[/SIZE]

M,

Thank you for responding to my post. Unfortunately, I do not have any factual basis to say lard imparts a better color or requires fewer rounds. I doubt it does either. However, I'll defer to the senior members to weigh in on this one. I decided to use lard because of its traditional use with CI.

[SIZE=1]---------- Post added at 06:25 PM ---------- Previous post was at 06:23 PM ----------[/SIZE]

Quote:
Originally Posted by SeanD View Post
I have used lard with great results. My usual is bacon grease tho.
Sean, do you strain or otherwise remove the bits and pieces from the bacon grease before you add it to the CI for seasoning?
Reply With Quote
  #7  
Old 08-17-2017, 05:35 PM
SeanD SeanD is offline
Senior Member
 
Join Date: Jul 2016
Location: Clearfield, PA
Posts: 361
Default Re: Let's Talk LARD

I personally dont strain my grease. I keep a jar just for the grease in the fridge, but I make sure its at room temperature before pouring the warm grease in.
Reply With Quote
  #8  
Old 08-17-2017, 05:37 PM
BryanB BryanB is offline
Senior Member
 
Join Date: Mar 2014
Location: West Tennessee
Posts: 171
Default Re: Let's Talk LARD

I use lard on all of my seasoning. My lady makes a super pie crust using lard. Lard is great on large projects seasoned over a open fire.Use a cotton cloth to reapply to a hot large pot, and a heavy glove. These modern paint brushes melt into the seasoning.
Reply With Quote
  #9  
Old 09-28-2017, 11:19 AM
Roland B. Roland B. is offline
Member
 
Join Date: Sep 2017
Location: North of Tijuana.
Posts: 63
Default Re: Let's Talk LARD

It's been a LONG time since I used lard for seasoning, but if my memory still serves me well, I baked my lard-layered DO at around 350f for an hour for each round, 2 or may be 3 rounds in all. Does 350f for lard sound right to you folks with recent experience? I'm preparing to process a 14.5in skillet, and want to get it black.
Reply With Quote
  #10  
Old 09-28-2017, 02:04 PM
WallyF WallyF is offline
Senior Member
 
Join Date: Jun 2017
Location: New Jersey
Posts: 278
Default Re: Let's Talk LARD

I suggest you use the information provided on this site at Cast Iron Seasoning, About Cast Iron, Initial Seasoning.

Good luck. That's a big skillet.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Advertisement

This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to Amazon.com or its affiliates.

All times are GMT -5. The time now is 03:47 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.