Cookware and lard

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I am going to be using dutch ovens for cooking. The cookware needs to be seasoned using lard as per instructions.

How is lard bought at the grocery store? Is there another common name for it?

What is the shelf life of lard at room temperature?

Does it need refridgeration?

If it can't be stored unless refridgerated, then what could be substituted to "season" my cast iron cookware?

enormous

-- enormous (gg@ggg.com), December 18, 1999

Answers

Enormous,

We season our cast iron cookware with Crisco and you can use that instead of lard. If you want lard, it's found next to the solid vegetable shortenings at the store. We store both covered, unrefrigerated. I bought some lard a year ago to use in making pie crusts but only used a little. It's stored at room temp and seems fine. Really, though, Crisco should do the job.

-- Jill d. (jdance@mindspring.com), December 18, 1999.


Yep, Crisco or lard will both do just fine. Liquid vegetable oils don't do as good a job. They get sticky and, well, just use lard or Crisco.

Gerald

-- Gerald R. Cox (grcox@internetwork.net), December 18, 1999.


yep, avoid the vegtable oil as it will go rancid later. The lard is sold in boxes. The ones in my store is red and marked "Lard."

-- smfdoc (smfdoc@aol.com), December 19, 1999.

Lodge, the large manufacturer of cast iron suggests that you use Crisco because it will not turn into goo when heated to high temp and the excess can be removed from the pot. I read a post somewhere that stove black paint was used to paint the pot. I think this would be a good idea for the outside of the pot if it will be used over an open fire.

-- Carol (glear@usa.net), December 19, 1999.

See also:

http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=001tmh

-- Old Git (anon@spamproblems.com), December 19, 1999.



I have the insert from Lodge next to me- they recommend a good grade of olive oil or veg. oil or high grade veg. shortening (they prefer Crisco) to season the cast iron pans. I have read, in some dutch oven cookbooks, NOT to use lard, since it may become rancid and affect the taste. However, I have read some posts by readers who do it. I have used both Crisco and oil with good results. I have never read anything, in my several books with instr. on caring for cast iron , that you need to use a black paint on the outsides of the cookware....cast iron stays black without any help!

-- Jo Ann (MaJo@Michiana.com), December 19, 1999.

I've always treated both outside and inside with either lard or Crisco. Never heard of using paint. If the coating on the outside seems to get a little thin or bare, just rub a little more lard on it before you use it.

Just don't EVER clean a cast iron pot or skillet in a dishwashing machine or you'll probably have to steel wool/sandpaper the rust off and re-season.

Gerald

-- Gerald R. Cox (grcox@internetwork.net), December 19, 1999.


Lard is also known/labelled as Manteca in the mexican food aisle at our store. I have used it in the past and it makes great biscuits, pie crusts, etc - anyware you would use shortening. Yes, it is high in cholesterol and saturated fat but the hydrogenated oils in the shortening are being discovered to be even worse - the body can't cope with the chemically altered oils apparently.

It will store just like shortening, keep in a cool place (it does have some preservative in it). Remember when we used to keep the bacon grease in a coffee can with a lid for use in making scrumptious fried potatoes? - same idea.

-- Kristi (securxsys@cs.com), December 19, 1999.


Anyware??? Sheesh......

anywhere

-- Kristi (securxsys@cs.com), December 19, 1999.


Have noticed a lot of cast iron cookware in antique shops...would this be a good idea for current use (seems could also make a good weapon)

-- Larry (Rampon@cyberramp.net), December 20, 1999.


If you're using any pot or pan, cast iron or not, over an open fire, wipe the outside with liquid dish soap first. Soot will wipe right off with a little water.

-- yerfdog (yerfdog@qwestinternet.net), December 21, 1999.

cooked with cast iron all of my life. One word of caution. Use only cast iron that is made in the US. Stay away from the Korean or other asian cast iron. They are made out of old engine blocks and can secret poisons into your food.

Taz

-- Taz (Tassi123@aol.com), December 22, 1999.


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