re: #168 Pie-onist Overlord
I keep kosher so I can’t buy a used skillet, I don’t know what it’s been used for.
That’s what I was gonna say — IMAO, pork fat is the optimum fat for curing/seasoning for cast iron, but what do I know?
I do think with a base cure of shortening, you could work some cast iron magic with schmaltz.
EDITED TO ADD: Now I’m wondering if anyone’s ever done scientific studies of cast-iron vessels exclusively using particular fats.