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Discussion Starter · #1 ·
So, we have a new cast iron skillet that we've never used before. We know that we should 'season' it, but none of the suggestions I've come across on Google seem to be vegan. Most sites I've looked at recommend bacon grease and specifically say not to use a liquid vegetable oil. I saw one site that said vegetable shortening would work, can anyone verify this?<br><br>
I'd love to know what the best option would be for the skillet for vegan-friendly cooking.
 

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Why can't you use a liquid vegetable oil? <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:"><br><br>
If a vegetable shortening is vegan, I don't see why it can't be used.
 

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Discussion Starter · #3 ·
The comment I read said that liquid vegetable oil would make the pan sticky.<img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

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I've never come across a sticky pan from veggie oil.<br><br>
I would suggest coating it with shortening then baking it on very low heat for several hours.
 

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This <a href="http://whatscookingamerica.net/Information/CastIronPans.htm" target="_blank">site</a> says vegetable oil and vegetable shortening are ok to use. I use oil on mine and it seems to work just fine.
 

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Discussion Starter · #6 ·
Thanks for the advice, we'll use the shortening and try that tonight.
 

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I've used vegetable shortening to season and it works fine. I haven't seasoned mine in a few years at this point. Mine is very old - from my grandmother -and once I stopped washing it with soap, the seasoning simply developed perfectly as I used it. I rinse it with very hot water and dry it with a towel now - no "washing".
 

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i do still wash my dutch oven, so I re-season mine with oil from time to time.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Bright Bird</strong> <a href="/forum/post/2991212"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Most sites I've looked at recommend bacon grease and specifically say not to use a liquid vegetable oil.</div>
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Sounds like wicked angels of Satan giving disinformation!
 

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I've heard lots of people recommend not using vegetable oil. I blame it on the fact that so many cast iron enthusiasts also have orgasms over bacon. <img alt="" class="inlineimg" src="/images/smilies/rolleyes.gif" style="border:0px solid;" title=":rolleyes:"> They are biased and not to be trusted.<br><br>
The thing we've done that has seasoned our pans the best is to cook potatoes in the oven with them. We cut up the spuds and throw some canola oil and put it in the oven. I like this because then after going through all the work to put the oil on the pan and put it in the oven you are rewarded with delicious potatoes. <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"><br><br>
If we don't do the potato trick every now and then the pan starts to stick, since we tend not to use a whole ton of oil in our other meals and the foods leech a bit of oil out of the pan with each use.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Bright Bird</strong> <a href="/forum/post/2991351"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
The comment I read said that liquid vegetable oil would make the pan sticky.<img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:"></div>
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that probably applies to any oil that's liquid at room temperature, rather than the origin of the oil.
 

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Flaxseed oil on high heat for hours, then cool and repeat is said to be the best in my circles, but I use canola because it's cheaper and I have it on hand. If it's sticky, the heat was too low or it didn't cook long enough. The problem's in the smoke point of the oils, some vegetable oils probably burn too high or low and thus don't adhere right.<br><br>
Still I've had no problems. Excpt the time I tried to season a pan that apparently was enamelled on the inside.
 

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why waste an expensive oil like Flax to season a pan? That's totally a waste! And it's still a liquid oil too.
 

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Discussion Starter · #14 ·
Well, we used the shortening and left the pan in the oven for a few hours last night before bed. How often should we re-season it? I'm hoping to use it tonight when we make dinner.
 

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I've always used olive oil to season my cast iron pans... the first time you cook with it it smokes a tiny bit if you use too much, but after that there's no issue.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>kazyeeqen</strong> <a href="/forum/post/2991456"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I've heard lots of people recommend not using vegetable oil. I blame it on the fact that so many cast iron enthusiasts also have orgasms over bacon. <img alt="" class="inlineimg" src="/images/smilies/rolleyes.gif" style="border:0px solid;" title=":rolleyes:"> They are biased and not to be trusted.<br><br>
The thing we've done that has seasoned our pans the best is to cook potatoes in the oven with them. We cut up the spuds and throw some canola oil and put it in the oven. I like this because then after going through all the work to put the oil on the pan and put it in the oven you are rewarded with delicious potatoes. <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"></div>
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Love that!<br>
I rarely used my cast iron when it got used for meat. With all plants, I use it about every other day, and just wipe clean.<br><br>
How often do you need to season? You'll know. Food will start to stick, and it won't have that "sheen". I use a light coat of oil pretty often, and can't remember when I last seasoned it-but I will do the potatos in the oven thing soon-just in case! No, I'll do turnips!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Bright Bird</strong> <a href="/forum/post/2991768"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
How often should we re-season it? I'm hoping to use it tonight when we make dinner.</div>
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Depends on what you actually use it for. I use mine almost exclusively for frying stuff and I don't think it'll ever need re-seasoning.<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RabbitLuvr</strong> <a href="/forum/post/2992059"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I could never get over the part about not washing it. Ew.</div>
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My pan lives on top of the stove, only gets washed when it gets crusty (every month or two?). I should probably wipe it more often than I do though.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RabbitLuvr</strong> <a href="/forum/post/2992059"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Hm. One of these days I should dig my cast iron pan out of the garage. I could never get over the part about not washing it. Ew. Now I don't have to worry about gross meat in it, I maybe I'll give it another try.</div>
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We wash ours with hot water and scrub it with a scrubby pad. It's not like it's all nasty and crusty, we just don't use soap. Some people do, and it's not to big of a deal as long as you keep it seasoned (whether by deliberately seasoning or just cooking things that make it self-season very regularly). I'm a cast iron enthusiast, but not a purist. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Photojess</strong> <a href="/forum/post/2991749"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
why waste an expensive oil like Flax to season a pan? That's totally a waste! And it's still a liquid oil too.</div>
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Flax oil is considered one of the best if not the best oil for seasoning cast iron. Cooks Illustrated has recently advocated it above other fats (including lard) for seasoning.<br><a href="http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/" target="_blank">http://sherylcanter.com/wordpress/20...ing-cast-iron/</a><br><br><br><br>
Oh, and does anyone else here use a Griswold <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">?
 
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