Camp Chef makes one and so does Lodge. Cabela's sells their own brand.

In light of the fact that people have seasoned cast iron cookware for decades
using animal fat or vegetable oils, is there any advantage to using one of
these preparations?

Camp Chef states that their seasoning solution contains plant oils but will not
turn rancid like shortening or fat.

Thanks, Jim

In article >,
(JBSummer) wrote:

> Camp Chef makes one and so does Lodge. Cabela's sells their own brand.
>
> In light of the fact that people have seasoned cast iron cookware for decades
> using animal fat or vegetable oils, is there any advantage to using one of
> these preparations?
>
> Camp Chef states that their seasoning solution contains plant oils but will
> not
> turn rancid like shortening or fat.
>
> Thanks, Jim

I just use Olive oil...
Never EVER had a problem with rancidity!
But, my pan gets used almost daily. ;-)

K.

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"JBSummer" > wrote in message
...
> Camp Chef makes one and so does Lodge. Cabela's sells their own brand.
>
> In light of the fact that people have seasoned cast iron cookware for
> decades
> using animal fat or vegetable oils, is there any advantage to using one of
> these preparations?
>
> Camp Chef states that their seasoning solution contains plant oils but
> will not
> turn rancid like shortening or fat.

Only advantage I see is that the seller make a lot of money.

Season according to the instructions that Lodge puts out. Then fry a pound
of bacon. You are good to go for the rest of your life. The oils
polymerize and will not turn rancid.

JBSummer wrote:

> Camp Chef makes one and so does Lodge. Cabela's sells their own brand.
>
> In light of the fact that people have seasoned cast iron cookware for decades
> using animal fat or vegetable oils, is there any advantage to using one of
> these preparations?
>
> Camp Chef states that their seasoning solution contains plant oils but will not
> turn rancid like shortening or fat.
>
> Thanks, Jim

Lining thier own pockets? At the lake house I use turn of the century
cast iron that hasn't been seasoned since at the latest the 1950s and
there are no issues with rancidity. I just wipe then down with olive
oil after I clean them.

Jessica

>> At the lake house I use turn of the century cast iron that hasn't been
seasoned since at the latest the 1950s and there are no issues with rancidity.

I wish I could come into some history like that, but alas, my family is too
fractured.

However, I spent the day seasoning a bunch of my own recently purchased iron.
Heaped a well slicked cast iron griddle, cornbread pan, corn stick pan, and a
skillet on my Kamado grill with some charcoal and hardwood in the bottom and
let 'er rip.

Everything is nice and black now.

>> At the lake house I use turn of the century cast iron that hasn't been
seasoned since at the latest the 1950s and there are no issues with rancidity.

I wish I could come into some history like that, but alas, my family is too
fractured.

However, I spent the day seasoning a bunch of my own recently purchased iron.
Heaped a well slicked cast iron griddle, cornbread pan, corn stick pan, and a
skillet on my Kamado grill with some charcoal and hardwood in the bottom and
let 'er rip.

Everything is nice and black now.

JBSummer wrote:

> Camp Chef makes one and so does Lodge. Cabela's sells their own brand.
>
> In light of the fact that people have seasoned cast iron cookware for decades
> using animal fat or vegetable oils, is there any advantage to using one of
> these preparations?
>
> Camp Chef states that their seasoning solution contains plant oils but will not
> turn rancid like shortening or fat.
>
> Thanks, Jim

Lining thier own pockets? At the lake house I use turn of the century
cast iron that hasn't been seasoned since at the latest the 1950s and
there are no issues with rancidity. I just wipe then down with olive
oil after I clean them.

Jessica