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]

Quote:

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]

Quote:

Originally Posted by justplainbill It oxidizes (& turns into carbon) more quickly?

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

Quote:

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...