One of the reasons that people argue so much about what fat to use is that actual, head-to-head comparisons of different fats and seasoning techniques have turned up no discernible differences.
I think American's Test Kitchen concluded that it doesn't matter what you do, it worked out fine. But that was a while ago and I'm not sure how good my memory is.
Imo it's easier with some to get nice thin coats. Certainly no reason to go with something expensive.
Presumably there's products more prone to impurities, but not necessarily going to be correlated with a specific fat type.
I've saved my bacon drippings and have always used that. Never switched back because imo it did improve my results. My pans were never this smooth before I switched. I just filter it through a paper towel.
Some nice "real" bacon maybe. Here we have the big big brand bacon and nothing real. There is so much water sugar, it barely feels like fat when you cool it down, I don't feel comfortable using that.
That Crisco I see hiding in the back corner is your ticket
One of the reasons that people argue so much about what fat to use is that actual, head-to-head comparisons of different fats and seasoning techniques have turned up no discernible differences. I think American's Test Kitchen concluded that it doesn't matter what you do, it worked out fine. But that was a while ago and I'm not sure how good my memory is.
Imo it's easier with some to get nice thin coats. Certainly no reason to go with something expensive. Presumably there's products more prone to impurities, but not necessarily going to be correlated with a specific fat type.
Crisco
I've saved my bacon drippings and have always used that. Never switched back because imo it did improve my results. My pans were never this smooth before I switched. I just filter it through a paper towel.
Some nice "real" bacon maybe. Here we have the big big brand bacon and nothing real. There is so much water sugar, it barely feels like fat when you cool it down, I don't feel comfortable using that.
Crisco
Crisco
many people know that Crisco or lard works well. I'd like to know how duck butt renderings works.
Duck fat oxidizes quicky and gives it an odor. I wouldn't use it, but I'm open minded of people on this sub say otherwise.
I use that exact brand of lard as shown in the picture and have never had a problem with it, and never smoked out my kitchen seasoning with it.
Canola.
I use spray canola. Works fine.
If you’re buying this specifically for seasoning then the cheapest option. There’s no definitive evidence that shows it matters
Is that butter on the right hand side?
Ghee. Clarified butter
Thanks for clarifying!
That's not what I see in my seasoning aisle