Lard and bacon are the best seasoning oils A proper seasoning fills in the tiny crevices and pores in the surface of your cast-iron pan with a hydrophobic, plastic-like layer. This layer prevents water-soluble proteins (eggs, meat and cheese) from sticking to the pan.
Use It To Season Cookware Bacon grease is awesome for seasoning cookware. It's a lot better than oil, actually gives flavor, and has a decent flash point. So use it on your cast iron skillets, or even for that bbq grill or smoker outback. It's the perfect oil for seasoning.
The best is flax oil. The next best is soybean oil. The third best is liquid canola (not hydrogenated Crisco).
Bacon fat can take the heat. While its smoke point isn't as high as frying oils like canola, it's perfectly suitable for sauteing and baking – the rich, smoky flavor stays intact. I like to combine it with olive oil or vegetable oil to give my dishes a hint of bacon flavor without overpowering the other ingredients.
It's probably just burning sugar. Cured bacon has a fair amount of sugar in it, and the sugar burns at quite a low temperature. That's what makes the sticky residue at the bottom of the pan when you're trying to clean it.
When you season your cast iron, the oil on the skillet undergoes a process called polymerization. Applying too much oil prevents proper polymerization, leaving your cast iron streaky, sticky, bubbly, and tacky.
Seasoning your vegetables with bacon grease is one of the simplest ways you can turn an ordinary meal into a complete game changer! Some of our favorite vegetables to cook with it include corn on the cob, green beans, summer squash, bell peppers, asparagus and the holy trinity (of course).
Best High Smoke Point Oils
Refined Avocado Oil - The smoke point of refined avocado oil is between 480 to 520 degrees Fahrenheit. Canola Oil - All canola oil is refined and has a smoke point between 400 and 475 degrees Fahrenheit. Grapeseed Oil - Grapeseed oil has a high smoke point of 420 degrees Fahrenheit.
To get you started cooking with bacon grease, we present just seven of the many ways to use it plus recipes to try. While you won't find "bacon grease" in the list of ingredients, just swap it for oil or butter in the recipe.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
Sticky Surface
If the seasoning in your pan is sticky, this is a sign of excess oil built up on the cookware. The Fix: To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees F for one hour. Allow to cool and repeat if necessary.
While bacon grease canisters residing on the back of the stove were once commonplace, storing it in an airtight container in the fridge or freezer is recommended to prolong quality. Straining is important, because bits of bacon left in the fat can cause it to go rancid quicker.
Vegetable oil is a common and affordable option for seasoning cast iron. It typically has a high smoke point (around 400°F) and is easy to find.
Set your clean and dry skillet in a 200° F oven for 15 minutes. Heat opens the pores of cast iron, so that it will easily accept the seasoning. Cast iron retains heat and the entire pan (including the handles) will get hot- so don't forget to use an oven mitt or potholder when you take the pan out of the oven.
Bacon fat.
Saturated fat: About 40%. Smoke point: About 325°F.
Lard and bacon are the best seasoning oils
This layer prevents water-soluble proteins (eggs, meat and cheese) from sticking to the pan.
While they come from the same animal, bacon fat and lard differ in taste and function. Bacon fat has a smoky taste, while lard—rendered fat from the pig—has a neutral flavor. You can use bacon fat to add flavor to baked goods, gravies, and sautés, but lard primarily adds texture to fried or baked foods.
It takes very high temperatures to cause the chemical changes in oil that turn it into a layer of seasoning. In fact, leaving food and grease in your pan can actually increase the likelihood of foodborne illness. Fat, oil, and bits of food will stick onto the surface and rot if not washed properly.
They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount.
The Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet has proven time and time again to be the best overall cast iron due to its unrivaled consistent heating at a stellar price.