Zil said:
Please stop using all palm oils. The palm oil plantation industry is destroying our planet and ruining the lives of many native populations. I lost 20 pounds (220 to 200) in 7 months just by eliminating palm oils from my diet.<br><br>No special stuff is needed to season cast iron. clean well, remove all rust, coat with crisco or other fat, heat in the oven (I use the cleaning cycle). wipe down and coat with oil or other fat when finished cooking.
<br><br>(I wasn't going to go here, but since this thread has taken a political turn, here we go)<br><br>Well... I personally will NOT use any animal products. I've been pretty careful not to touch on that as everyone has been recommending using bacon, lard or other animal fat. It's a dilemma either way - do we use palm oil and support the political and environmental impacts of palm oils? Or do we use animal products and support the raising and killing of animals in cruel conditions? Not to mention the environmental impact livestock farming has on the environment or the health conditions that can develop from consuming animal products. Thirteen years ago, I stopped eating meat, fish and chicken and have never felt better! My health has improved immeasurably, excellent colesterol levels, skin, etc. And coconut oil is a very healthy oil to use, contrary to what you may have heard in years past. I make sure to buy only "fair trade" coconut oil, even if it costs a bit more. I also use cold pressed virgin olive oil - arguably another healthy oil, but I'm sure it will ruffle someone's feathers for one reason or another.<br><br>In any case, this thread wasn't meant to become a hot political debate on boycotting palm oils or animal products. Let's try to keep it neutral. I think we've determined that a "Cast Iron Conditioner" is really not necessary. To each their own. Everyone has their preferred way (and oil) to season their cast iron pans with. None of which are perfect, and sure to offend someone, no matter which method is chosen. I just bought some flax seed oil (must be refrigerated). I hear that works well for seasoning cast iron pans.<br><br>
wandering mike said:
<p>I won't talk about lead in the pans, but do a little chemical research about melting points of lead vs. iron and once you learn the chemistry you probably won't worry about that. ... As to not washing them and germs and such, I use them at a temperature that is well above anything needed to kill any germs, just like grandma did.</p>
<br><br>Now I've got too many cast iron pans! (Including my newly purchased and hand-me-down Lodge cast iron stuff - An American classic) I like my Lodge cast iron cookware. It all matches (not that important, but a nice touch) and it's an All-American product, which is a rarity these days. Almost gives me a nostalgic feel as I use something so - dare I say... crude? Something our great grand parents could have used. My brand new 8" Lodge cast iron pan is IDENTICAL to the 8" Lodge cast iron pan my father bought in the mid-1970s (except that it's better seasoned due to all the use its had). But it's the same shape, everything. I don't know about the melting points of lead vs iron, but it seems that just about anything we use can have some sort of negative consequences. I think Lodge cast iron cookware is pretty good. Maybe not perfect, but I'll try not to think about it, or I won't enjoy the food I eat, lol! And as for the potential germs or bacteria, etc, I agree. I think that at the temperature the pans get to while cooking will kill off any harmful germs, bacteria, etc.
