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Posted on 10/24/22 at 7:57 pm to fagesbp
quote:
Best Oil for Cast Iron?
Castor oil.
Posted on 10/25/22 at 5:53 am to fagesbp
I like coconut oil a lot for this
Posted on 10/25/22 at 8:45 am to fagesbp
quote:
What I'm about to season is a 20 gallon pot that was partially buried in my yard probably 30+ years ago with flowers in it.
Would love to see pics on progress with this project.
Posted on 10/25/22 at 9:59 am to Professor Dawghair
Do you plan on grinding it smooth first? I'd like to see the process, too.
Posted on 10/25/22 at 10:09 am to fagesbp
Crisbee
Posted on 10/25/22 at 11:36 pm to kook
quote:
Crisbee
A lot of folks who restore and sell cast iron as a business use some form of high smoke oil(s) and beeswax. It’s a lot more expensive than Crisco though.
Posted on 10/26/22 at 12:24 am to fagesbp
quote:
What I'm about to season is a 20 gallon pot that was partially buried in my yard probably 30+ years ago with flowers in it. After reading the responses and links I'll probably use canola because it's listed as at least partially drying and readily available in larger quantity.
How are you cleaning it?
Posted on 10/26/22 at 5:19 am to fagesbp
When I am actually seasoning my cast iron, I use a thin layer of Crisco and bake it in the oven. After cooking and to store it, I just wipe it with a little bit of peanut oil.
Posted on 10/26/22 at 8:25 am to fagesbp
Crisco Shortening
Posted on 10/26/22 at 8:56 pm to fagesbp
To wipe down after cleaning? If so, the answer is mineral oil.
Posted on 10/26/22 at 10:19 pm to fagesbp
I never had any problems using coconut oil.
Posted on 10/27/22 at 6:06 am to fagesbp
Grapeseed to season, wipe and put up dry, lard to cook with.
Posted on 10/27/22 at 10:27 am to fagesbp
I used to be an advocate for grapeseed.
But scientifically, it doesn't matter. You aren't oiling the pot. You are applying a liquid that gets in to the pores and converting it to carbon through heat.
After cooking, I wipe them out with warm water and a rag, return to a fire dry thoroughly, re oil. Smoke it off.
I store my pots dry. Zero rust.
But scientifically, it doesn't matter. You aren't oiling the pot. You are applying a liquid that gets in to the pores and converting it to carbon through heat.
After cooking, I wipe them out with warm water and a rag, return to a fire dry thoroughly, re oil. Smoke it off.
I store my pots dry. Zero rust.
This post was edited on 10/27/22 at 10:30 am
Posted on 10/27/22 at 12:42 pm to fagesbp
quote:
What I'm about to season is a 20 gallon pot that was partially buried in my yard probably 30+ years ago with flowers in it. After reading the responses and links I'll probably use canola because it's listed as at least partially drying and readily available in larger quantity.
This should have been your original post.
You'll need a bonfire, gallon of the oil of your choice and a couple lint free rags.
It's probably going to take a couple of goes at it, but if done right you'll get there.
Good luck!
Posted on 10/29/22 at 11:00 am to X123F45
Doesn't matter if it is a skillet or a pot, after being seasoned foods with a lot of fat need to be cooked in it, and wiped clean when done. DO NOT let the meats or whatever is cooked in it scorch.
Posted on 11/2/22 at 7:16 pm to DocHolliday1964
Same experience with flax oil flaking.
Nowadays I use whatever's closest and it's just fine.
Nowadays I use whatever's closest and it's just fine.
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