Seasoning Cast Iron Without Pork Products?

[anomaly13]

I am having a heck of a time.  Tried using vegetable shortening, palm oil, and it came out sticky and bumpy not smooth.  Same with olive oil though not bumpy just sticky.  We don't eat much meat but would consider using animal fat to season if it will work better then a veg oil, will not use pork products.  

So what works for you?  Any veg oil worked for anyone?  How/where do I get animal fat (beef/chicken) to season with, never seen any in the store only lard.  

[weliveintheforest]

coconut oil works pretty well for me!

[Arduinna]

All those reasons are why I use lard. Sorry I don't have a better suggestion. Although from your description it sounds like you are putting way too much on. It should just have a light shine with no pooling at all.

[CherryBomb]

I would imagine tallow would work as well as lard, ask around your area and you might be able to find a farmer that sells it or can render you some.  Coconut oil also works fine for me (though I normally use lard).  Try using less.  I used to use vegetable shortening and had no problems, I agree it sounds like maybe you are using too much.  You don't need much.

[cristeen]

Olive definitely is a bad choice since it gets sticky. I also agree that it sounds like you're using too much.

I use coconut oil. Drop a spoonful in a dry clean warm pan. Let it melt, swirl it around and then turn the pan upside down. That will prevent the pooling.

As for getting other fats, most of us just get it from cooking. Next time you buy a beef roast or a steak w visible fat, trim some of it off before cooking. Even a collection of little pieces will do if you cant get a chunk. Or when you roast a chicken put a rack in the pan under it. Lift the bird out and pour the drippings into a glass measuring cup or jar (easier to see in glass than in a cup) and pop it in the fridge. When its set, you can scrape the fat off the top of the gelled broth and dump the broth into the soup pot. You can do the same w beef drippings if you cant trim fat off before cooking.

[Magelet]

Also, a lot of butchers will have beef fat in the back that they can sell you cheap, or (shhhh, my little secret, chicken skins from all those skinless breasts, but usually you have to call ahead to make sure they save them for you)

[texmati]

we used vegetaable oil as well. I seasoned on the stove; turning it on as high it could go, and then rubbing a oil dipped paper towel on the surface. Even then, the ones that I use most often are the most well seasoned. You can also try frying with veg. oil as well.

[anomaly13]

well i don't think i'm using too much fat. i warm the pans in the oven then drop a blob of fat in the pan, put it back into the over to melt all the way, take it out and rub it around with a paper towel and soak up extra, then back into the over upside down.  

will try coconut oil first then maybe a fatty beef roast and trim/save the fat.  i agree that the ones used most are the best seasoned, friends made tortillas on one of my best seasoned pans and somehow the seasoning wore off where the tortillas cooked, you can see the center of the pan is stripped of seasoning.

thanks for all the tips.