Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 Hi, I need help. I love my iron skillet and I haven't had to season it since I became vegetarian. But last night I burned dinner and had to really scrub the skillet clean. It needs to be seasoned and I really don't want to use fat rendered from an animal like I use to use. I had tried olive oil on another pan but that was too sticky and left a molasses looking substance on it and the food didn't taste very good. What else can I use to season my skillet that won't alter the taste of the foods I cook? Thanks in advance. penni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 Corn oil or grapeseed oil work fine. I like grapeseed because it has a higher heat tollerance Katie pen <plm912 wrote: Hi, I need help. I love my iron skillet and I haven't had to season it since I became vegetarian. But last night I burned dinner and had to really scrub the skillet clean. It needs to be seasoned and I really don't want to use fat rendered from an animal like I use to use. I had tried olive oil on another pan but that was too sticky and left a molasses looking substance on it and the food didn't taste very good. What else can I use to season my skillet that won't alter the taste of the foods I cook? Thanks in advance. penni Need Mail bonding? Go to the Mail Q & A for great tips from Answers users. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2007 Report Share Posted January 23, 2007 http://www.cookingforengineers.com/forums/viewtopic.php?t=372 GB , Katie M <cozycate wrote: > > Corn oil or grapeseed oil work fine. I like grapeseed because it has a higher heat tollerance > Katie > > pen <plm912 wrote: > Hi, > I need help. I love my iron skillet and I haven't had to season it > since I became vegetarian. But last night I burned dinner and had to > really scrub the skillet clean. It needs to be seasoned and I really > don't want to use fat rendered from an animal like I use to use. I had > tried olive oil on another pan but that was too sticky and left a > molasses looking substance on it and the food didn't taste very good. > > What else can I use to season my skillet that won't alter the taste of > the foods I cook? > > Thanks in advance. > penni > Need Mail bonding? > Go to the Mail Q & A for great tips from Answers users. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 On 1/23/07, pen <plm912 wrote: I need help. ... I really don't want to use fat rendered from an animal like I use to use. I had tried olive oil on another pan but that was too sticky and left a molasses looking substance on it and the food didn't taste very good. I have always used a " crisco " like product. But check lables! Not all of them are vegetarian. Thia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Crisco is not supposed to be the healthiest, something about trans fats I believe... Here is what i learned over the years: Use unrefined oils raw, as in salads and non cooked sauces. To fry and stir fry, sautee, things like that, use vegetable oils with a higher smoking point, and withing one type of oil, refining does that. So refined olive oil has a higher smoking point than the unrefined 'good stuff' olive oil. Of course, different oils have different smoking points, and peanut is very high (you can heat it very hot before you see the alarming looking smoke on top of the frying pan). Peanut oil is very good for deep frying for that reason. Now personally, I use olive oil for almost everything so I use the extra virgin, cold press, low acidity stuff in salads and the cheaper refined stuff for sauteing. If I was going to use oil for pan frying or deep frying, i would go to peanut or regular 'vegetable' oil (refined). If I want a bit of an asian flair in whatever I concoct I might use a tiny amount of unrefined sesame oil, but I would not fry in that. Just my $0.02.... , " Thia .... " <bipolyf wrote: > > On 1/23/07, pen <plm912 wrote: > > I need help. ... I really don't want to use fat rendered from an animal like > I use to use. I had tried olive oil on another pan but that was too sticky > and left a molasses looking substance on it and the food didn't taste very > good. > > > > I have always used a " crisco " like product. But check lables! Not all of > them are vegetarian. > > Thia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Peanut oil does have that high smoke point, but I find that I can taste the peanut and even small it, in foods fried in it, so I perfer the grapeseed oil. I don't taste anything other than the food when I cook with that. I, too, use olive oil whenever I can because it is actually good for our bodies rather than bad for us. Katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I use Crsco to season iron skillets, a thin cloating and it won't smoke. Donna --- cabrita_trl <roseta_lleo wrote: > Crisco is not supposed to be the healthiest, > something about trans fats I believe... > > Here is what i learned over the years: > > Use unrefined oils raw, as in salads and non cooked > sauces. To fry and stir fry, sautee, > things like that, use vegetable oils with a higher > smoking point, and withing one type of > oil, refining does that. So refined olive oil has a > higher smoking point than the unrefined > 'good stuff' olive oil. Of course, different oils > have different smoking points, and peanut is > very high (you can heat it very hot before you see > the alarming looking smoke on top of > the frying pan). Peanut oil is very good for deep > frying for that reason. > > Now personally, I use olive oil for almost > everything so I use the extra virgin, cold press, > low acidity stuff in salads and the cheaper refined > stuff for sauteing. If I was going to use > oil for pan frying or deep frying, i would go to > peanut or regular 'vegetable' oil (refined). If > I want a bit of an asian flair in whatever I concoct > I might use a tiny amount of unrefined > sesame oil, but I would not fry in that. > > Just my $0.02.... > > , " Thia .... " > <bipolyf wrote: > > > > On 1/23/07, pen <plm912 wrote: > > > > I need help. ... I really don't want to use fat > rendered from an animal like > > I use to use. I had tried olive oil on another pan > but that was too sticky > > and left a molasses looking substance on it and > the food didn't taste very > > good. > > > > > > > > I have always used a " crisco " like product. But > check lables! Not all of > > them are vegetarian. > > > > Thia > > > > > > [Non-text portions of this message have been > removed] > > > > > Let me sleep all night in your soul kitchen Warm my mind near your gentle stove Turn me out and I'll wander baby Stumblin' in the neon groves Source: The Doors - Soul Kitchen ______________________________\ ____ Don't get soaked. Take a quick peak at the forecast with the Search weather shortcut. http://tools.search./shortcuts/#loc_weather Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Yes! Seasoning iron skillets is what I was responding to. I don't fry in it. I agree, it isn't healthy for that. I don't like the taste of olive oil. For frying, I use grapeseed, or regular vegetable oil. I often cook with sesame oil as well. But to me, " crisco " -like solid shortening is best for seasoning cast iron. Thia On 1/24/07, Donnalilacflower <thelilacflower wrote: > > I use Crsco to season iron skillets, a thin cloating > and it won't smoke. > Donna > > --- cabrita_trl <roseta_lleo <roseta_lleo%40>> wrote: > > > Crisco is not supposed to be the healthiest, > > something about trans fats I believe... > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 I wash with dishsoap on a sponge, heat on the stove until dry & coat w/cooking spray. Very easy. Donnalilacflower <thelilacflower wrote: I use Crsco to season iron skillets, a thin cloating and it won't smoke. Donna Recent Activity 48 New Members 1 New Photos 112 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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