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The Water Cooler
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<blockquote data-quote="RickN" data-source="post: 3178224" data-attributes="member: 8854"><p>I cook in cast iron a lot and am a member of a CI cooking group on Facebook, one that Jeffry B. Rogers belongs to if that tells you anything. I am not an expert or a collector but I listen when they talk. (read when they type <img src="/images/smilies/tongue.png" class="smilie" loading="lazy" alt=":P" title="Stick Out Tongue :P" data-shortname=":P" /> )</p><p></p><p>The type of oil you use for seasoning is strictly a personal choice but do not use Flax seed oil as it will flake off. I use Crisco on most of my skillets and a cooking spray on things like corn stick pans. For cooking it depends on what I am making, reverse sear a steak = butter. Saute some fresh or frozen veggies = pure olive oil. Over easy eggs = bacon grease. Lots of different options and lots of different opinions. Use what works for you.</p><p></p><p>A member here gave me some ground venison so I will be working up some recipes to share soon. Venison meatloaf, etc.</p><p></p><p>Oh and when seasoning make sure you get it hot enough for long enough. For most oils and fats, 450 degrees for an hour works well.</p><p></p><p>[ATTACH=full]127896[/ATTACH]</p></blockquote><p></p>
[QUOTE="RickN, post: 3178224, member: 8854"] I cook in cast iron a lot and am a member of a CI cooking group on Facebook, one that Jeffry B. Rogers belongs to if that tells you anything. I am not an expert or a collector but I listen when they talk. (read when they type :P ) The type of oil you use for seasoning is strictly a personal choice but do not use Flax seed oil as it will flake off. I use Crisco on most of my skillets and a cooking spray on things like corn stick pans. For cooking it depends on what I am making, reverse sear a steak = butter. Saute some fresh or frozen veggies = pure olive oil. Over easy eggs = bacon grease. Lots of different options and lots of different opinions. Use what works for you. A member here gave me some ground venison so I will be working up some recipes to share soon. Venison meatloaf, etc. Oh and when seasoning make sure you get it hot enough for long enough. For most oils and fats, 450 degrees for an hour works well. [ATTACH=full]127896[/ATTACH] [/QUOTE]
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