Question about seasoning a pan....?!
Some people say to season a pan with oil and some say to season it with lard!. Does lard mean butter!? Is it better to use lard vs!. oil!? Im just kinda confused on this whole seasoning thing!.!.can someone clarify!?Www@FoodAQ@Com
Answers:
No, butter can go rancid!.
Just use oil!. I like canola!.
This is how you season a pan:
Clean it really really well!. Depending on the pan, you can do the seasoning in the oven or on the stovetop!. Stovetop is best if the pan has wooden or plastic handles!.
Stovetop method takes much less time, but the oven method is more thorough in my opinion!.
Heat the pan in the oven at 400 degrees until it is completely dry!. Add oil, and smear around with a paper towel!. Carefully rub the oil in circles, and remove any pooled oil!. Bake in the oven at 400 for an hour!. Turn off the oven and let cool completely!. Repeat if you'd like!. Repeat maybe once every couple months!.
If you allow a cast iron pan to rust, you'll have to scrub everything off with steel wool, and start over!. If the rust is very very stubborn, you should either throw the pan away, or throw the pan in a FIRE (yes, right into the flames) for an hour, or until the rust has burned off!. Then start the seasoning process again!. Never season over a damp pan!.!.!.!.rust will get trapped inside!.Www@FoodAQ@Com
Just use oil!. I like canola!.
This is how you season a pan:
Clean it really really well!. Depending on the pan, you can do the seasoning in the oven or on the stovetop!. Stovetop is best if the pan has wooden or plastic handles!.
Stovetop method takes much less time, but the oven method is more thorough in my opinion!.
Heat the pan in the oven at 400 degrees until it is completely dry!. Add oil, and smear around with a paper towel!. Carefully rub the oil in circles, and remove any pooled oil!. Bake in the oven at 400 for an hour!. Turn off the oven and let cool completely!. Repeat if you'd like!. Repeat maybe once every couple months!.
If you allow a cast iron pan to rust, you'll have to scrub everything off with steel wool, and start over!. If the rust is very very stubborn, you should either throw the pan away, or throw the pan in a FIRE (yes, right into the flames) for an hour, or until the rust has burned off!. Then start the seasoning process again!. Never season over a damp pan!.!.!.!.rust will get trapped inside!.Www@FoodAQ@Com
Lard is a pig fat whereas butter is a dairy product and oil is from plants!. They all have slightly different flavours but they basically do the same thing!. I believe butter is the least resistant of the fats - by which I mean that to get something not to stick to a pan it is better to use oil or lard!.!.!. butter tends to be used a lot more for flavouring instead of on helping things not to stick (though having said that, it can still be used for that purpose quite efficiantly - it is just that oil and lard are better) So it doesn't really matter what you use - just be aware that flavours will be subtly different and if you want a really non-stick pan then stick with the lard or oil!.
Oh - the other poster also mentioned heat which is a good point - different fats have different levels of being heated up!. For example, if you cook in a wok you will not want to cook with olive oil as it will ruin the oil and make it smoke!.!.!. peanut oil is much better as it can cope with the high temperature needed without smoking or ruining the flavour!.Www@FoodAQ@Com
Oh - the other poster also mentioned heat which is a good point - different fats have different levels of being heated up!. For example, if you cook in a wok you will not want to cook with olive oil as it will ruin the oil and make it smoke!.!.!. peanut oil is much better as it can cope with the high temperature needed without smoking or ruining the flavour!.Www@FoodAQ@Com
Lard is fat rendered from pigs (from the belly mostly), similar to beef fat, so is not butter!. I'd recommend vegetable oil to season pans as it has a high smoking point (heats to a high heat before smoking) and has a neutral flavour!. Some do say to use lard, but I have never used anything other than oil and have never had any stickiness or other problem!.Www@FoodAQ@Com
you can use any fat!.
Lard is pork fat, but shortening is basically the same thing!.Www@FoodAQ@Com
Lard is pork fat, but shortening is basically the same thing!.Www@FoodAQ@Com
lard = rendered pig fat
butter = fat from cow milk
I think shortening is the best!.!.!. if you have a pastry brush, dip into the Crisco then brush on your hot cast iron to seal!.Www@FoodAQ@Com
butter = fat from cow milk
I think shortening is the best!.!.!. if you have a pastry brush, dip into the Crisco then brush on your hot cast iron to seal!.Www@FoodAQ@Com
Oil is fine for this purpose!.
Lard is fat rendered from a pig!.Www@FoodAQ@Com
Lard is fat rendered from a pig!.Www@FoodAQ@Com
That only pertains to "iron " skillets!.!.!.!.Oil works!!!Www@FoodAQ@Com
oil works just as well as lardWww@FoodAQ@Com