+
Cookware

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

VongolaDecimo | Jul 26, 201306:35 AM     16

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?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Only Pumpkin Bread I'll Be Eating from Here on Out
Chow with Me

The Only Pumpkin Bread I'll Be Eating from Here on Out

by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

Melissa Clark's Maple Syrup Pecan Pie Is a Star
My Go-To

Melissa Clark's Maple Syrup Pecan Pie Is a Star

by Meredith Arthur, Blake Smith, and Jen Wheeler | Pecan pie is right up there with pumpkin pie when it comes to iconic holiday desserts, but it has...

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)
Food News

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)

by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.