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Cast Iron Lard

When seasoning cast iron with lard, does it make a difference what type you use?

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When seasoning cast iron with lard, does it make a difference what type you use?

VongolaDecimo | Jul 26, 2013 06:35 AM

After much frustration, I gave up on seasoning my pan with flaxseed oil (the Sheryl Canter technique). Like countless others, i've concluded that this method is just prone to flaking. My next attempt will involve seasoning with lard but i've heard that a pan can get cloudy. As said by the Pan Man (David Smith):

Seasoning vehicle: Crisco is his favorite. “I used to use lard, but then when I went to outdoor shows, it would turn cloudy and the pans wouldn’t look very good. An old guy who’d been in the business for decades told me his secret. His pans always looked better and sold better than anyone else’s.”

Perhaps the type of lard matters. Lard in a grocery store is typically hydrogenated and filled with preservatives and chemicals. Maybe this led to cloudiness. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. I have a smooth Griswold if that helps as im aware some people use different seasoning techniques depending on whether its a rough cast like Lodge or smooth like a Griswold. Can anyone speak from experience if the type of lard makes a difference in the outcome? Im sure some of you do season with lard. Or would I be better off with Crisco?

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