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Old 06-10-2009, 05:15 PM   #1
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Seasoning lard for the Dutch Oven?

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.

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Old 06-11-2009, 02:10 PM   #2
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Don't think using a salty fat is especially desirable. We use peanut oil.
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Old 06-11-2009, 03:02 PM   #3
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or just plain lard...
I use canola oil
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Old 06-11-2009, 03:39 PM   #4
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Crisco Shortening or fresh oil........
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Old 06-11-2009, 04:16 PM   #5
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Thank you everyone,

I do have Crisco shorting on hand,
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Old 06-11-2009, 04:21 PM   #6
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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.
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Old 06-11-2009, 04:29 PM   #7
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Vegetable shortening, oil etc is commonly used and recommended for seasoning cast iron...Why is lard better?????
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Old 06-11-2009, 04:35 PM   #8
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Quote:
Originally Posted by Uncle Bob View Post
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?
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Old 06-11-2009, 04:36 PM   #9
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I use Crisco. It doesn't get sticky like oil.

No need to splurge on seasoning fat.
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Old 06-11-2009, 05:09 PM   #10
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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...
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