Rapeseed Oil (Canola Oil) and seasoning cast iron

[Delmonico]

Those who have read my information and have talked to me in person know I only use Olive Oil and Lard for seasoning cast iron and maintaining the seasoning.  The reason is corn, soy bean, peanut, sunflower and other oils I've used are semi-drying and will make a gummy mess if left for a time.  My information on oils pre-dates rapeseed now know as Canola oil being marketed as a healthy alternative.  I don't use the stuff have never had a need to but recently my step-daughter found out her cholesteral was a bit high so she bought a bottle because she fries and egg once in a great while and thinks this will save here from all the stuff she eats that she gets from Greasy the Clown.

Well I was out of both the other night and Rita had made potatoe soup in my big cast iron pot and I had fried some hash in butter in one of my skillets.  The pot needed touched up really bad so I put some of the rapeseen oil in it and heated up real hot and wiped it and wiped the skillet.  I then put the cloth rag I use for seasoning in my 6 inch skillet I use as a butter melter to see what happened.  Checked it last night after I bought lard and had done the supper dished.  The excess in the rag had now pooled in the skillet and looked like Jello that had not quite made it.   The rag was stuch together and 10 minutes in hot soapy water and still stuck and tore when I tried to seperate it.  Tossed the rag, got a new one and seasoned as before.  Will have to boil hot water in the kettle to clean up the mess.  The skillet was ok because it got just a quck wipe and the well seasoned surface kept it from being a problem

I won't say not to use this for cooking, but when you get it cleaned after, I would go back to the Olive Oil wipe if the lard scares you.

[Silver Creek Slim]

Thanks fer the report, Del.

Slim

[Steel Horse Bailey]

Yep!

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[Goatlips]

Olive oil and Lard it is!

Goatlips

[Four-Eyed Buck]

Just olive oil for mine...............