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Jimeats 15 years ago.
If you’re having problems getting rid of that leaf lard, I can PM you my address. There is absolutely NO finer product to use in baking pies – from any source. Never buy lard in the store sitting on a shelf. It is hydrogenated and very unhealthy.
Seriously.
felix, I’ve been colecting or horading cast iron for over 40 years now.
I have over 150 pieces in my collection at present time, a small colection to some others I’ve seen.
The majority is Griswold, a few very prized items, enough to keep locked up. I didn’t come across this seasoning method on my own, but it came from a group of the top collectors in the country who have recently started useing this method.
I belive it has to be due to the low oven temp and a very fine coating of the Pam on the pan.
I first tryed it on a user type skillet picked up at a yard sale for a song. Pan was loaded with crud, sent it thru a lye bath and scrubbed it well with hot soapy water. Then I set it to season and was pleasantly surpised with the outcome. Now the pan is pristeen, almost too per-ty to cook in. Chow Jim
You got Pam to NOT leave gummy icky crap on your cast iron? I’m impressed! Seriously…Pam leaves a gummy sticky residue on everything it touches in my experience. I would no more come near my prized cast iron with that than I would put it in hot soapy water and scrub it with an SOS pad.
I have recently found a new and easier way to season a cast iron skillet,
or any cast iron pan. The lard works great but it’s very time consuming and not everyone wants buckets of lard around.
This method I tryed with outstanding sucess yesterday.
After a good cleaning or in my case a stripping down to bare metal.
Place pan in a 225deg. oven for 30min. to bring up to temp.
Spray hot pan with Pam then wipe out the residue, leaving a very thin even coat on pan.
Place back in the oven same temp. and let it be for 1 hour.
Thats it, done.
This method does not smell up the house, no gummy residue, blackens and shines beautifully. The pans almost look to be non stick.
I may from this time forth end up spraying all my pans lightly before adding olive oil or whatever to ensure the seasoning. Chow Jim
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Originally posted by MandalayVA
quote:
Originally posted by BT
For those not lucky enough to have Griswold pans (I have one–my Mom gave it to me to use when I got my own college apartment and it still has the seasoning she put on it in the 1940’s and that I’ve added to), I’ve discovered the new "pre-seasoned" Lodge pans work extremely well. Don’t be afraid to add to your collection of cast iron this way: http://www.lodgemfg.com/introLogic.asp?menu=logic . I don’t think you’ll regret it.I got a Hugh Jass gift certificate to Amazon.com this Xmas from the in-laws and used part of it on Lodge cast iron pans–grill pan, dutch oven, skillet and little sandwich pan–after hearing so many people rave about them. I have to say I’m pretty pleased with them.
And you can cancel the gym membership because if you use the cast iron regularly, it constitutes an aerobic workout (and gives you championship biceps).
quote:
Originally posted by BT
For those not lucky enough to have Griswold pans (I have one–my Mom gave it to me to use when I got my own college apartment and it still has the seasoning she put on it in the 1940’s and that I’ve added to), I’ve discovered the new "pre-seasoned" Lodge pans work extremely well. Don’t be afraid to add to your collection of cast iron this way: http://www.lodgemfg.com/introLogic.asp?menu=logic . I don’t think you’ll regret it.
I got a Hugh Jass gift certificate to Amazon.com this Xmas from the in-laws and used part of it on Lodge cast iron pans–grill pan, dutch oven, skillet and little sandwich pan–after hearing so many people rave about them. I have to say I’m pretty pleased with them.
Ever try to get rid of or give away cracklins up here in Yankee land! You would think I had a sack full of neucular waste. One neighbor took some off my hands, said she was going to sprinkle some on a spinach salad. I also gave her some lard she was thrilled. I am going to make a corn bread with the cracklins as suggested, it will be a nice compliment to the fryed haddock and baked macaroni for dinner. An EMT with our local fire dept. lives down the street I’ll give him a heads up. Chow Jim
Hey Jim, those cracklins are mighty fine mixed into cornbread.
For those not lucky enough to have Griswold pans (I have one–my Mom gave it to me to use when I got my own college apartment and it still has the seasoning she put on it in the 1940’s and that I’ve added to), I’ve discovered the new "pre-seasoned" Lodge pans work extremely well. Don’t be afraid to add to your collection of cast iron this way: http://www.lodgemfg.com/introLogic.asp?menu=logic . I don’t think you’ll regret it.
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Originally posted by Jimeats
I’ts the fat taken from around the kidneys of the pig. The flavor for cooking is outstanding, did my home fries this morning with it. Now being from the North I got all these damn cracklins and don’t know what to do with them. I also did a batch in the crock pot just to see how that would work, came out just fine. Chow Jim
Kidney fat or kidney suet is considered the suet of choice for the birds. I get it from the butcher for my birds during the winter.
Paul E. Smith
Knoxville, TN
Hope all ‘u folks have a cardiologist on call…
Hey Jim….EAT those damn cracklins hot, with a little salt. They’ll plug your arteries, but what a way to go!
I’ts the fat taken from around the kidneys of the pig. The flavor for cooking is outstanding, did my home fries this morning with it. Now being from the North I got all these damn cracklins and don’t know what to do with them. I also did a batch in the crock pot just to see how that would work, came out just fine. Chow Jim
Leaf lard is the new "health" food.
http://www.thenewstribune.com/soundlife/story/5160098p-4693041c.html
I’m thinking back to our hog killings as a child and isn’t that where the fat is cut into slices off the hams or belly so they look like thin leaves???
Dennis in Cary
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