Lard

[Claudia Killebrew]

Since a fair amount of people swear by lard for seasoning, I got some to try. Real lard, not the hydrogenated stuff in the grocery store. I had planned to use it on a stripped piece, but the opportunity hasn't happened yet. I did have a piece that was semi abused and needed a re-seasoning so I decided to try it on that one. Let us just say I was underwhelmed. After one round in the oven it came out looking like it did when it went in, still in need of a re-seasoning. Back in it went with a coat of Crisco. Came out looking perfect.

Is anyone else less than thrilled with the results using lard or is it just me? I have far better results with either Crisco or Pam.

[C. Perry Rapier]

Claudia I use Crisco because I like the job it does, so why go elsewhere?  :)

[Duke Gilleland]

Claudia I use Crisco because I like the job it does, so why go elsewhere?  :)

Ditto to that Perry [smiley=thumbsup.gif]

[Paul Beer]

Ditto me too...It's the best...

[Claudia Killebrew]

Perry, Duke and Paul, I like Crisco best too. I was just curious about what kind of a job lard did. Now I know and won't make that choice again.

[C. Perry Rapier]

Perry, Duke and Paul, I like Crisco best too. I was just curious about what kind of a job lard did. Now I know and won't make that choice again.

Claudia save that lard or some of that bacon grease for your fried taters. I have eaten some much potatoes in my life, well plenty. Growing up we had soup beans and cornbread and fried potatoes. Sometimes we'd switch it up and have fried potatoes and cornbread and soup beans.  ;D

[C. B. Williams]

Now that's what I call diversity. Perry.

[C. Perry Rapier]

Now that's what I call diversity. Perry.

Hello C.B. I'm glad you noticed the 'diversity' here. The same ole thing over and over ain't good you know.  ;D

[James Wilson]

Mr C  Perry got that right, lard is for cooking with. And it can't be beat.

Not that store bought muck either; it must be home rendered from decent pork of the organic free range piggies if possible. Otherwise sourced from the miserable beasts that are reared industrially.
Vegetable oil's are for seasoning and some are likely a cause for cancer if you cook with it.
Cold pressed oil is for salads and eating with breads.

Seasoning with lard is a slower process and the immediate results are not the same as for high point oils.

Now, I'm off for some home made green lipped mussel fritters, fried tatters in their skins (pre-boiled) and a salad (with cold pressed oils of course or maybe some balsamic vinegar?)