Cast Iron

[amartin]

Having read that article, lard's going to be my go to cooking fat from now on.

[NASH]

Hemp oil it is not! That's just what Rick calls it in the documentary. He's got a pretty wild story though.

I was just looking at a bottle in the SS and yeah the 330F confused me. How do you season pans with it? Once it's dry on the pan will it burn above 330?

Indeed I was just looking at a bottle in Super Store

You season as directed in the original article you posted, the two oils are fairly similar with flax seed smoke point @ 225 F. For seasoning you want to take it past that to polymerize it. I do mine in the ceramic cooker because the fumes are nasty, and carcinogenic So yeah, do it outside unless you have a really good stove exhaust vented to outside, this way you'll poison the people outside instead of yourself

[NASH]

BTW Rick Simpson is a homeboy from Amherst

[Jayme]

Hmm I should be able to do my smaller pans in the egg but not the larger ones - have to figure something out for that. Seems I zoned out on the whole polymerization part. Thanks!