Home Forums Hunting & Shooting Hunter's Campfire Cast Iron Skillet

Crisco 4-5 hours at 200F-- then turn up the heat and fry your doughnuts in it.

Look up heart disease rates by ethnicity.

Goyslop being involved in your food is bad news no matter the method.

Yep, 300-350 in a lightly greased pan will season a pan just fine. After that I just cook with them, scrape them out, wipe with a dry paper towel. Rarely have to re-season, and when I do it's more a matter of what I've cooked in it than how many times I've used it since seasoning.

There might be better things now, the various seed oils, but folks been curing with rendered fat or regular animal grease of some sort for decades with satisfactory results long before any seed extracts were around I suspect.

Lard. Case closed.

Friend of mine divorced his wife because she put his favorite cast iron pot in the dishwasher despite many warnings! True story.

It takes a full year to actually get a non stick cast iron. with heavy use. other wise, you will need to cook with more oil than preferred by most to keep the food "floating." seasoning and believing it can be done over night is a boomer bullshit. YMMV

Bacon grease. I have a cast iron skillet I found at the farm. I have cleaned it and have so far used bacon grease on it. It's a bit rough so it will take some time. Using a stainless steel spatula flipping food in my opinion helps to take out the rough cooking surface. It will take some time but in short order it will be a great egg cooking skillet.

kwg

Use it all the time. Have for many, many years. Wife and I both eat eggs every morning, always cooked in a pan greased with lard. I'm 53, blood pressure is always around 120 over 80. Real fats like lard, real butter, etc are good in your diet if not in excess.

Since Egyptians were using flaxseed oil when preparing mummies I suggest your suspicion is off by a several millenia...

I restored a Griswold skillet recently and used avocado oil to season it.

Talking about Cast Iron Pan Maintenance, do any of you guys own one of these?

I bought it from Amazon a month ago, they are FANTASTIC!!! I highly reccomend them

Most all our cast iron is enameled but my wife uses one of those on pretty much all our pans.

Regular tub of Crisco , very light coat on a warm skillet it spreads easier. Turn it upside down In a 450-475 degree oven for an hour. When the hour is up cut the oven off and let it cool. Used to restore and sell cast iron as a hobby

No, but my great, great, great, great, great, great, great, great Grandfather used a shirt like that when in battle.

You married well Stickfight!

I'll bet it worked great hehehe

Absolutely. Many times healthier than vegetable oils. Until fairly recently in history, no one cooked with vegetable oil. In fact, other than olive oil, it wasn't even a thing.

Grain producers needed a way to get rid of their vegetable oils, which were a byproduct of processing vegetables and grains for consumption, so they hired "scientists" to perform studies blaming heart attacks on the use of animal fats in cooking and for spreading on toast, then offered to the public various "healthy" alternative to it. The medical establishment bought into this BS completely, and sales of lard, tallow, and butter plummeted. Folks switched over in mass to vegetable oils for cooking, and replaced butter with margarine.

Ouch, bit by early history, thanks for learning me something. But, I did say decades, not millenia. LOL Just joking around. Though my grandmother & probably great & great great didn't likely know or have access to seed oils,,, they got by, well. Some beautiful, extremely useable cast skillets seen all over before the post war aluminum & teflon craze.

What is it??

It makes the best beans.