What is best oil/fat for seasoning cast iron cookware? I've read veg oils, lard, combinations of oil/fat types. Anyone out there help?!
Any oil/fat resource that can take high heat, seeing as you rarely clean cast iron it would be a disadvantage to fill it with unnecessary carcinogens.. and some oils just taste awful after high heat, brings off that "trans-fat" almost fishy smell.
I would suggest regular butter or cocoa fat if you prefer to use that.
If you're using oils just avoid things like extra virgin olive oil.