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?!

  • That might not be the best question on the topic though ... there was one a long time ago where someone explained which oils resulted in a hard finish, and which ones were slightly tacky when cool, but amazingly slick when heated up.
    – Joe
    Oct 26 '15 at 12:43

Browse other questions tagged or ask your own question.