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Monday Night Acoustic Session: Michael Chapdelaine - Portrait De Femme

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chadu2/11/2014 5:48:46 am PST

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.