Seasoning lard for the Dutch Oven?

[Chile Chef]

I've deiced on the 5-7 quart D.O with the 3 legs, and I have another question?

When picking out lard to smear on the your new DUTCH Oven? Do you want to get a pricey one? Or the best tasting one?


I was thinking if they have it to buy bacon lard, and use bacon lard to season my dutch oven with.


Any tips or 2 cent's would be helpful.

[justplainbill]

Don't think using a salty fat is especially desirable. We use peanut oil.

[Wyogal]

or just plain lard...
I use canola oil

[Uncle Bob]

Crisco Shortening or fresh oil........

[Chile Chef]

Thank you everyone,

I do have Crisco shorting on hand,

[justplainbill]

I only use Crisco for preventing chain fires in percussion cap black powder pistols and lubing patches for muzzle loaders.
Even Armour Lard / Manteca is better than Crisco.

[Uncle Bob]

Vegetable shortening, oil etc is commonly used and recommended for seasoning cast iron...Why is lard better?????

[justplainbill]

Originally Posted by Uncle Bob

Vegetable shortening, oil etc is commonly used and recommended for seasoning cast iron...Why is lard better?????

It oxidizes (& turns into carbon) more quickly?

It's what was used when Cast Iron was in its heyday?

[jennyema]

I use Crisco. It doesn't get sticky like oil.

No need to splurge on seasoning fat.

[Uncle Bob]

Originally Posted by justplainbill

It oxidizes (& turns into carbon) more quickly?

I'll take your word on it for now...

Originally Posted by justplainbill

It's what was used when Cast Iron was in its heyday?

Along with whale blubber, bear, buffalo and bacon fat, .. as well as a little 'possum grease...Not many Kroger stores selling Crisco along the Oregon trail...