We do. We buy large hunks of different cuts like brisket, ribeye, strips, etc. Cut off the excess fat and put it in a pot, then on low heat, let it melt down. Keep the heat as low as you can and melt it down slowly, then strain the pieces of meat out of it. The dogs love to eat what we strain out. You'll get a yellowish liquid. We refrigerate ours and it hardens and looks like Crisco. It's good for 8-12 weeks that way, but it can be frozen and stored. We usually get more than we can use, so we give some away. We use it for cooking eggs too. Healthy and delicious!
I made the move back to cast iron cooking
- Thread starter walterjay
- Start date
I occasionally put them on the burner on high get them smoking hot then scrub with a metal scrunber, no soap. After the pan cools wipe with avocado oil due to the high smoke point and put it in the oven on high for an hour or so
Follow Kent Rollins how to on seasoning and making cast iron skillet non-stick.
Kent Rollins how to clean and make cast iron non stick
I do have a small Griswold skillet. Last I checked into it I seemed to gather that it was from the 40's or 50's. Best piece of iron I've ever cooked with.I like cast iron because I can use it on the stove, in the oven, on the grill, or directly on camp fire coals.
I have 3 Lodge ones now - I sanded all of them down smooth and re-seasoned. I wish I had smoothed the sides as well.
Do you have one? They have the baby bottom smooth machined insides, makes me jelous. I am trying not to accumulate more stuff
I have read a thinner pan helps with this? Any idea if this is true? See above - the Griswold pans are quite thin. I oogled over one in a cooking store a while back.
This!
Not seasoned correctly nor enough oil (Think BITOG!)
I season all steel and cast iron with grape seed oil.
