Dear Folks,I called one cast iron company re: the oil they use for seasoning (I
think it was Lodge, but not sure) and they use coconut oil.
I've used it for re seasoning ever since and it works fine.
Just mentioning it as another option, as it's also better for ingestion.
Sally
From: "phoenix23...@tds.net" <phoenix23...@tds.net>
To: silver-list@eskimo.com
Sent: Thursday, June 2, 2016 7:22 PM
Subject: Re: CS>Non Stick Cookware
Hi, Gail... when you are seasoning the skillet, the low temp (200 - 250)
doesn't seem to
generate enough heat to make the Crisco smoke or, at least, that has been my
experience.
The skillet will be absorbing the oil/grease etc and you really don't want a
smoky flavor
imparted to the skillet. You don't want the skillet to be 'dry' but you don't
want the
oil/grease to be in puddles either. You don't want to use an oil or grease that
has a
low smoke point regardless.
Lola
----- Original Message -----
From: wanda85...@yahoo.com
To: silver-list@eskimo.com
Sent: Thu, 02 Jun 2016 18:50:28 -0400 (EDT)
Subject: Re: CS>Non Stick Cookware
Hi Lola,
I'm just curious, when baking the skillet, does the Crisco smoke up the oven?
If so, do u cover the skillet to keep it from escaping?
Thanks,
Gail
Anyhow, she showed me how to season a cast iron skillet. Used to... you would
slather up the skillet up real good with Crisco (this was back before
trans-fats were
frowned upon) and put it in a 200 - 250 degree oven for 4 - 6 hours. You
would
wipe out any excess, unabsorbed Crisco and you would be good to go. You never
wanted that skillet to 'dry out' during that baking time and would add extra
Crisco
if need be.
Sent from my iPhone
> On May 31, 2016, at 8:41 PM, "phoenix23...@tds.net" <phoenix23...@tds.net>
> wrote:
>
> Anyhow, she showed me how to season a cast iron skillet. Used to... you would
> slather up the skillet up real good with Crisco (this was back before
> trans-fats were
> frowned upon) and put it in a 200 - 250 degree oven for 4 - 6 hours. You
> would
> wipe out any excess, unabsorbed Crisco and you would be good to go. You never
> wanted that skillet to 'dry out' during that baking time and would add extra
> Crisco
> if need be.
--
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