Originally Posted by okieboater
Tell you what, bringing up seasoning to a bunch of dutch oven cookers is a sure fire way to generate a lot of posts........
What I've heard and it seems to be true from my limited experience is that fat does the best job of seasoning. Lard is what the pioneers used. Grease from the pig was preferred.
Fat seasoning goes rancid after a month or so. Depending on ambient temps. Pioneers used their ovens basically daily so this was not a concern.
If you lift the lid at a yard sale and it reeks - this is what happened. Make a low offer and put it in the back of your pick-up.
Crisco does not have fat in it. You can use crisco because it was made without animal fat, (no need to worry about it going rancid), and the transfat burns off when seasoning.
Have Marcy on your stomach, Cook with Crisco
The stomach welcomes Crisco
was the advertising jingle that sold your Grandparents.
Seasoning is coating iron with tightly bonded carbon atoms.
The hotter the temps you use to season the more stuff besides carbon you are burning off. The question is at what point do you start burning off too much carbon too.
After a few trials I prefer Canola oil. I don't use a DO except in the summer. Rancid is an issue and oils are easy.
We remodeled the kitchen and there will be no more seasoning of yard sale recoveries there, especially in the GE Cafe' convection oven that would have done a perfect job.