/ck/ - Food & Cooking

>>5812944
I use peanut oil to season. Usually canola oil when I give it a wipe-down after cleaning it off after using it.

>>5812944
I've always used bacon fat with great success. I've tried other oils and fats, but I always go back to bacon fat.

Also, always make sure to get the wax off a new piece of cast iron before seasoning it. Otherwise the seasoning won't set right and eventually will peel off in bits. The easiest way to remove the wax is to soak the piece in very hot water and then scrub it with steel wool. Then immediately dry well and proceed with seasoning.

>>5812964
You, I like you.

My roommate washed mine with soap, then put it away wet. Rusted all to shit.
I'm still deciding whether or not to beat him to death with it...

>>5812944
I used olive oil when I first started using cast iron and it wasn't so bad. But >>5812964 has the right of it.

For day-to-day/upkeep, I like safflower oil for its stupid high smoke point.

I use grapeseed since it dries/polymerizes so quickly. Smokepoint isn't very high, but it still get's the job done.

>>5813009
But anon, safflower smoke point is low. Really low.

>>5813023
Should have specified refined safflower oil I guess. Just assumed it would be obvious considering I said high smoke point.

pleb here. i just season with bacon grease.

my pan is so smooth its redic. years of frying bacon. i can make tomagoyaki in the bitch.

>I use cast iron pans

>>5812944
Mine have been seasoned for decades, so I don't do anything special to them. I also put them in the dishwasher.

>>5812964
Spray on over cleaner and seal it up in a plastic bag for a couple of days.

>>5813549
DO NOT EVER DO THIS.

Fucking crazy ass people....

>>5812991

It'll be fine. Scrub with vinegar and foil, then re-season.

Pan will be good as new!

>>5813612
The method is an advertised one, the only thing

>>5813549

didnt explain was pretty much dousing it in vinegar for 3 days afterwards and scrubbing that shit silly

>>5812991
get him to buy you a new one then strip and season your old one. now you have two ci pans

>>5813612
i've done this multiple times

>>5812944

LARD
You fucking idiots.

>>5813771
Care to elaborate?

does ghee work well?

Cottonseed oil

vegetable oil

>>5814559
ghee is solid at room temp, so idk about that.

>>5814559
ghee has a higher smoke point than normal butter. The only thing is that since it is an animal product the chance of the oil getting rancid is high.

>>5812944

Lard, dipshit, and nothing else.

I've been using coconut shortening for years and it's been working incredibly well.

>>5813637
>buying a new cast iron pan
>ever

Just strip the rust off and start it over

But in the meantime make him buy you a new one but a different size to expand your collection

Literally no reason to replace that one

>All these people talking about needing a high smoke point

You dumbasses, you WANT the oil to smoke and oxydize, that's what breaks it down and melds it with the cast iron

Fucking anything will work. The best seasoning comes from repeated use and nothing else

Bacon grease
I save it in a little container every time i make bacon

>>5812944

when mine needs a touch up I just go with a pound of this stuff and then make BLTs.

How does one make bacon without coating the entire kitchen in grease and smoke?

And I always seem to get way too much grease in my pan when I'm cooking the bacon. Is that normal? Should I drain the pan after every batch? And I can never seem to get my bacon crispy without burning it. Am I cooking it too hot and fast?

>>5816872
>You dumbasses, you WANT the oil to smok

Nope. You want it to polymerize, not burn.

>>5817216

If it's smoking you have the heat turned up too high.

If it's splattering, stop buying shitty bacon that's injected with water instead of being properly cured.

>>too much grease in my pan
I'm not sure what you mean by "too much grease". Extra grease in the pan won't harm anything. It's actually a good thing.

>>my bacon crispy without burning it. Am I cooking it too hot and fast?

Yes. that and the smoke is a sign you're using too high of a heat.

>>5817216
I always cook my bacon on low heat, flipping it often.

>>5817385
How long does that usually take?

>>5817473
It takes a while, but it's worth it.

>>5812944
I use lard
also it's fall make some soup bitches

>>5812944
Lard or palm oil.

>>5812944
Normally use Bacon Grease or Lard, and make sure to keep watch on it, storing it on low rack in my oven.

What about mineral oil?

>>5812944
flaxseed oil is the only right answer to this question

any other oil is inferior by far and will give you shitty seasoning that will eventually flake off if you use metal utensils or don't take completely perfect care of it

after you've done the initial seasoning with flaxseed you can wipe with a dab of any kind of oil inbetween use, that's just to prevent rust

>>5817907
why exactly is flaxseed oil so great

> Thinking old timers used flaxseed oil
> Thinking old timers didn't use bacon grease or any other oil/grease on hand to season a cast iron
> Not cooking daily with a cast iron and never worrying about un-seasoned pans.

Plebs, plebs everywhere.

>>5817950
Yeah I scrape mine with the salt, oil, balled up foil trick at the end and have never come close to weakening the seasoning layer

>All these people using olive oil, crisco, other novelty oils
>nobody using petroleum oil
get on my level

>>5818015
Negro please, I use Hoppes 9 lubricating oil.

/k/ here. Only right answer is cosmoline.

>>5818025
/k/ here as well

Some guy made spaghetti using the same pot/strainer he used to boil his Mosin in. Forgot to clean it. Ate all that lovely cosmoline pasta. There's a screencap floating around somewhere of the story. Just thought I'd share.

>>5818071
interasting

>>5818025
>>5818071
Found it http://archive.heinessen.com/k/thread/17471728

>>5818217
4chan never disappoints. Thank you sir

>>5818217
oh god, that shit's not made up either lmao

>>5817385
>>5817527

low and slow with bacon is the way to go. You want all that fat to render out and THAT is what cooks the bacon, not the heat.

and the more bacon you cook, each batch takes less time because there is more oil/grease in the pan, it stays at the right temp, and you don't have to flip it as much, either.

>>5812964
would lard be good too? bacon grease is cheaper, gotta try it thanks.

Also, some vinegar will help remove that wax too

Sriracha

>>5818217
Lost my shit about halfway through

>>5812991
>My roommate washed mine with soap, then put it away wet.
Lol, thats how i clean mine on a daily basis

duck fat and kobe tallow; are these ok?

>>5819239
Enjoy your botulism.

>>5819253
Oh god, not you again.

Flaxseed oil for initial seasoning. Pretty much the highest iodine value among food grade oils that are readily available.
Wipe down with soybean oil after each use. Highest iodine value after flaxseed. Canola comes slightly after that.

Surprised nobody posted this link yet.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Personally, I used Crisco years ago on my skillet and haven't had to reseason it since.