Facebook friend Paul asks:
What type of oil would you recommend for seasoning cast iron?
I season my cast iron with a 50/50 mix of Crisco and peanut oil (for the high smoke point.) Of course, if anyone in the family has nut allergies, I’d switch straight Crisco or a good quality lard.
Make sure to cook lots of bacon, and other high fat foods (a nice batch of fried chicken in peanut oil is great) in your pan for the first several times you use the pan after seasoning.
Avoid highly acidic foods (NO tomato products, no citrus), as they pull our the oils from the pan.
You can also go old-school and use bacon fat, but you need to REALLY strain it (several times) to get out any solids.
Oh, and here’s one of my favorite skillet recipes…
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