What fat for cast iron?

[yllek]

I wanted to ask the NT-ers specifically. I just bought a couple of new cast iron pieces, and I was reading the instructions on seasoning them. Lodge calls for vegetable shortening.

Now with my good ol' cast iron skillet that I've had for years, I *think* I used Spectrum vegetable shortening on that to season. I bought a whole tub, used like, 2 tablespoons, and eventually threw the rest out. :

I've read somewhere about using olive oil, and I've used it when I thought my skillet needed more "shine." But I wanted to know if it's okay to season with it. Should I try the OO (I've also heard it makes a mess in the oven)? Get the vegetable shortening as specified? Try something else?

[Pinky Tuscadero]

Lard, lard, lard. It's the best!!

[saratc]

I use lard and bacon grease on my cast iron. The spectrum vegetable shortening probably wouldn't be bad, since it's 100% palm oil.

[mosesface]

i vote for lard as well.

and, if you use bacon in your house for nothing else, use it for this one purpose!

[yllek]

Lard, it is then.

Do you know of a source of organic lard? The way most pigs are raised, I would not be happy about buying conventional lard... even if this was the only time I ever use it.

[saratc]

The only source of organic lard I know of is Mother Linda's. Last I checked, she was charging $18 for one quart and $30 for 2 quarts (including shipping and handling). She accepts checks and Paypal; there's an extra $1 charge for Paypal. If ordering from her, you need to email her to make sure she has availability and so she'll reserve some for you. She makes her lard organically with no chemicals from farmers with good husbandry practices.

The link to the lard page on her site is:
http://www.motherlindas.com/lard_for_sale.htm

[Pinky Tuscadero]

I get mine from an Amish farmer. His pigs spend lots of time outside in the sun so the lard is full of Vitamin D. Maybe you could find a farmer near you.

[momto l&a]

I like beef fat.

[yllek]

Thanks for all the ideas. I might try some tallow. I always have plenty after making broth.

saratc, I am going to look into Mother Linda's too... just so I can have some organic lard on hand.

I wish I could find a local source. I live in a fairly rural county, but organic, sustainably- and humanely-raised meats are still hard to find! I have a couple of great sources for pasture-raised beef, but I can't find anyone with dairy, chicken or pork.

Somewhat but I just sent in my dues to the WAPF. Sadly, there is no local chapter near me. I was hoping that a chapter leader might be able to help me out with local sources.

[tboroson]

Originally Posted by saratc

I use lard and bacon grease on my cast iron. The spectrum vegetable shortening probably wouldn't be bad, since it's 100% palm oil.

Lard, bacon grease, tallow. Best seasoning I ever get is when I cook bacon in my pan frequently.

[eirual]

Being a vegetarian (I know, not too NT), I just used olive oil and works fine...but yes, I did smoke us out of the house during the seasoning process:

[BeagleMommy]

I use the cheap coconut oil from Walmart. (I bought it before I knew that Virgin Coconut oil is important for health.) My cast iron seems to like it.

[xenabyte]

Ohh, I save the 'Virgin' coconut oil for smoothies, hair, skin and sweeter baked goods.

I use the Expeller pressed coconut oil for all my cast iron and non sweet (or where I don't want the coconut flavor) cooking.

Love tropical traditions in bulk...

If I had lard around, that'd work too! Palm oil would work too.