What is best oil/fat for seasoning cast iron cookware? I've read veg oils, lard, combinations of oil/fat types. Anyone out there help?!
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That might not be the best question on the topic though ... there was one a long time ago where someone explained which oils resulted in a hard finish, and which ones were slightly tacky when cool, but amazingly slick when heated up. – Joe Oct 26 '15 at 12:43