Cooking/Food thread

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dennishoddy

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Cowboy KR my culinary hero:

City cowboy. Olive oil? Blasphemy I tell you!
You use pig lard, bison liver fat, or elk fat to season a cast iron skillet, and you do it on a campfire outdoors, not in a stinkin oven. What is he a wanna be millennial using olive oil?
:bolt:
 

Shadowrider

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IIRC, olive oil has a pretty low smoke temp anyway.
:drunk2:
Yes, but it doesn't go rancid on you. But everyone has their own way.

The way I season is with crisco 'ala Jeffry B. Rogers style. If you leave enough on there to get funky, you ain't doing it right, IMO. I heat it up good, wipe a coat on. and wipe it right back off. I mean ALL of it off. Then leave it on the glass cooktop until room temp. If you have a gas stove, a little more heat, as in a few seconds, on real low works. It won't get funky-rancid on you, it won't rust and it's ready to cook the next time.
 

ConstitutionCowboy

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Gotta cook with cast iron. Season with bacon grease. Gotta use bacon grease cuz that's what ole cowboys use.
Put on a thin coat and put on hot OUTDOOR stove until it quits smoking, let cool, smear another light coat of bacon grease, repeat the heating until it quits smoking.
Do it 4-5 times and you have a natural non-stick skillet with some flavor imbedded.

Mine is hard titanium reinforced non-porous anodized aluminum.

https://www.amazon.com/Cuisinart-62...UTF8&qid=1542903645&sr=1-3&keywords=crepe+pan

Woody
 

RickN

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I cook in cast iron a lot and am a member of a CI cooking group on Facebook, one that Jeffry B. Rogers belongs to if that tells you anything. I am not an expert or a collector but I listen when they talk. (read when they type :P )

The type of oil you use for seasoning is strictly a personal choice but do not use Flax seed oil as it will flake off. I use Crisco on most of my skillets and a cooking spray on things like corn stick pans. For cooking it depends on what I am making, reverse sear a steak = butter. Saute some fresh or frozen veggies = pure olive oil. Over easy eggs = bacon grease. Lots of different options and lots of different opinions. Use what works for you.

A member here gave me some ground venison so I will be working up some recipes to share soon. Venison meatloaf, etc.

Oh and when seasoning make sure you get it hot enough for long enough. For most oils and fats, 450 degrees for an hour works well.

Cast iron..jpg
 

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