Plenty of good discussions about seasoning cast iron are back there, especially this one. http://chowhound.chow.com/topics/433869
What I would like to focus on here is whether or not bacon-fat is an appropriate seasoning. The arguments against bacon I have heard are that it has a too low smoking point, and that it will go rancid as the pan is stored.
Many CH posters are pro-bacon, and I used bacon myself, but without really thinking about it. The pro-bacon argument seems to be that it is easy, and that, come on, it is bacon!!!
Is the bacon-fat-will-go-rancid argument valid? I dump all my bacon fat into a coffee can, and keep it under the sink, and it never smells rancid to me....
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