Posted 20 hours ago

Crisco Shortning 453g

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An oil’s smoke point is important, because that is the temperature at which the oil starts to smoke and break down. Before we get into the best oil for seasoning cast iron, let’s talk about WHY the seasoning process is so important. I find there is so much stuff that they jsut don't have here, or that I can't find, or is way to expensive. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes.

people mention you don’t want your pens to be smoking or it will just take off all of the seasoning. It seems like everyone has their own personal preference, but I have had great success with both avocado oil and Crisco. Peanut oil also works well for this but has a distinctive flavor that will not complement many recipes.Based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil. While Kayser's patents were filed in 1910 and granted in 1915, Hugh Moore, chief chemist for the Berlin Mills Company in Berlin, New Hampshire, filed his patents by 1914 (granted 1914 and 1916).

Besides being an excellent choice in pie crusts, lard also makes great fried chicken and can be used to cook a delicious savory breakfast of eggs and hashbrowns. But if you’re looking for the best AND cheapest oil for cast iron seasoning, then you can’t go wrong with Crisco. This will create incomplete polymerization of the oil, resulting in a sticky residue that won’t go away easily.The solid Crisco shortening (the kind that comes in a metal tub) also has a high smoke point of 490 degrees. Keep in mind that palm trees are in the same family as other nut trees, so this is not a suitable alternative for someone allergic to tree nuts. When you ‘season’, you are taking this thin coat of oil and PURPOSEFULLY taking it past its smoke point… at THIS POINT – no matter the type of oil, it becomes a polymer. With such a thin layer distributed on the pan, why does it take a full hour for the physical change of the oil to occur?

Each time after using it and washing it I would heat it up a bit on the stove top and oil it on the inside before storing it, probably using all kinds of oils over the years.Certain fats are better for polymerization, which is why it’s important to choose the right oil for seasoning your cast iron. If you prefer crunchy, crispy cookies to soft cookies, then you should try using butter as a substitute for Crisco the next time you bake a batch of cookies. Flaxseed oil may be recommended by some cast iron “gurus” because it is considered a “drying oil”, meaning that it “dries hard” to cast iron, but I would not recommend it for seasoning. So no many people do that today and if they did I am sure they have more pieces of cast iron in their collection…. As for butter, well in America their sold in 'sticks' and come in at 113g, whereas in Britain this baking essential comes in at 250g standard.

In conclusion, oil and cast iron cookware go together like peanut butter and jelly… you can’t have one without the other.Unlike butter, if you are substituting coconut oil for Crisco, there is no need to change the quantity. We only use vegetable and canola oils for deep frying and baking cakes and brownies, but many people use these oils to season cast iron.

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