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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-18-2018, 11:54 AM   #31
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Quote:
Originally Posted by mike243 View Post
If you use a skillet often lard is fine but if its months between cooks or longer animal fats will turn rancid where as vegetable oil wont,I have a lot and some don't get used for years some times due to various reasons,I have 1 cornbread skillet that stays in great shape and never had to redo the finish,cooking with water will remover any finish if it takes very long to cook. Making gravy will strip the finish off if not for a certain amount of fat in the mix,I use soap and water to wash but its a quick bath and no soaking because dawn will strip all the hard carbon off.no method is forever or foolproof you just have to pick 1 that works the best for you.also I hit the range after a wash and get temp up then reoil lightly
Vegetable oil was not meant for cast iron. None of them do well with high heat.

Where do you get the idea vegetable oil doesn't go rancid??? It does, and much faster than animal fat.

Beef tallow will keep many years in the fridge. Lard is good for at least a few years...see below

German pensioner eats 64-year-old US lard

On a humorous note there is Dyer's in Memphis which is still frying their burgers with whatever is still left of the same batch of animal fat they started with over 100 years ago.
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Old 08-18-2018, 12:04 PM   #32
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Outside of BBQ I think cast iron is one of the most interesting food topics. I’m repeating myself here but here goes. I asked my 86 year old Mother how they seasoned cast iron back in the day. She said scrubbed it in hot water and started cooking ie:frying-baking-simmering. In the day they were not collectibles. She said it was used every day- most days multiple times per day. Then it would fry liver/onions-okra- rinse it out and bake a pineapple upside down cake. My memory of the stovetop had a #8 Wagner skillet-a heavy steel pressure cooker and a mixer that would shock you plugging in unplugging and while in use.

All that to say this. Find a piece that’s the right size that you’ll use- often. Fry-bake-smoke. Don’t abuse it, but no need to be precious.

Cook
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Old 08-18-2018, 12:05 PM   #33
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One benefit of using flaxseed oil is that your home run output will almost double!
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Old 08-18-2018, 03:38 PM   #34
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Originally Posted by TXNewbie View Post
Maybe the issues was either using 10 coats - twice the recommended amount (so not quite following the article to the letter), or they were still too thick.

I understand it didn't work for you and respect that. Out of my group of cooking guy friends (11 of us), only 1 had issues with the FSO method. The rest of us love/have had great luck with it.
Luck...?

Do you sell flaxseed oil for a living?
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Old 08-18-2018, 06:37 PM   #35
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Luck...?

Do you sell flaxseed oil for a living?
Yup - you caught me. I secretly have a controlling stake in every FSO brand in the US. LOL
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Old 08-18-2018, 07:36 PM   #36
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I had good luck with grape seed oil
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Old 08-19-2018, 08:56 AM   #37
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I've done the FSO routine and noticed flaking on my Blackstone. Working with bacon grease (lard?) for more seasoning and canola oil for rust preventative between cooks. Things are looking better.
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