Seasoning Cast Iron Cookware: The Best and Worst Oils to Use


| 9/13/2016 1:29:00 PM


Tags: cast iron, fats, oils, olive oil, bacon grease, seasoning cast iron, coconut oil, palm oil, family health, Destiny Hagest, Montana,

Griswold cast iron dutch oven

I consider myself a pretty practical woman — I generally don’t buy things that don’t serve a purpose and serve it well. However, I will be the first to admit, I am a fool for some cute kitchen gear.

It’s ridiculous I know, but there’s something about a robin’s egg blue mixer or a polka dotted casserole dish that makes my inner Suzie Homemaker squeal with delight. So when my husband said he never wanted us to buy enameled cookware again, I was irrationally disappointed.  

Years ago, before I joined the die-hard world of cast iron addicts, I was baking pies in Paula Dean stoneware, whipping up sauces in vivid Rachel Ray pots — sure I love to cook, but I love it even more when the tools are cute.

Why I Opted Out of Cute Cookware

However, my husband had been listening to Paul Wheaton’s permaculture podcasts, and was coming to the realization that a lot of those pretty pans and dishes were coated in not-so-pretty ingredients. Not only was there the notorious Teflon, but those patterned and coordinated pans were releasing trace amounts of nasty glazing and paint chemicals into our food and air every time we used them.




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