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Seasoning pan with bees wax

 
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cjschuckwagon
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Joined: 04 Aug 2007
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Location: northwest pa, but my heart is in avery california

PostPosted: Wed Dec 20 17 6:38 am    Post subject: Seasoning pan with bees wax Reply with quote

Hello dutch oven people, im reentering the cast iron world after 15 years or so, and im glad the smoke ring has this forum.

I have always used pig fat to season my pans, but was told recently of using beeswax instead.

She learned of this method cooking with reenactors in the mountain man era.

Anybody hear of such a thing?

Thanks,cj
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JohnH12
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PostPosted: Wed Dec 20 17 10:49 pm    Post subject: Reply with quote

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jess
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PostPosted: Thu Dec 21 17 6:15 pm    Post subject: Reply with quote

I have heard of it but why change whats not broke ?
A couple pieces of my CI are a hundred yrs. old, always
oil seasoned, black & shiny as hard coal. I have to believe
that bees wax was a lot harder to come by back then than
lard. Even most candles were made from tallow.
Ever notice that a lot of re-enactments have zippers ? they where not invented until almost 1900...
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JohnH12
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PostPosted: Fri Dec 22 17 12:43 am    Post subject: Reply with quote

Don't know why my post didn't post but the Cast Iron Collector website says basically that you shouldn't use it if you wouldn't cook with it.
Seems like a pretty good rule to me.
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Pit Boss
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PostPosted: Fri Dec 22 17 6:05 am    Post subject: Reply with quote

As always...do what you want and what you're comfortable with.

But...as an opinion...I use bacon grease or straight lard. I have an endless supply of bacon grease (restaurant...breakfast 3 days/week...plus what I cook at home) so that's what I usually gravitate toward.

I typically "season" a pan only once...and that's always on bare iron. Any subsequent seasonings are just to bolster what's already there.

I DO NOT do the multi-sequence flax seed oil method. Again, why try to fix what ain't broke?
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JohnH12
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PostPosted: Fri Dec 22 17 9:06 am    Post subject: Reply with quote

Pit Boss wrote:
As always...do what you want and what you're comfortable with.

But...as an opinion...I use bacon grease or straight lard. I have an endless supply of bacon grease (restaurant...breakfast 3 days/week...plus what I cook at home) so that's what I usually gravitate toward.

I typically "season" a pan only once...and that's always on bare iron. Any subsequent seasonings are just to bolster what's already there.

I DO NOT do the multi-sequence flax seed oil method. Again, why try to fix what ain't broke?


FWIW: That's a solid opinion.
I usually refer to what I think our forefathers and mothers probably did.
Do you think they took the time to "season" a pot or skillet? I believe they just kept cooking on it and it got better over time.
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Pit Boss
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PostPosted: Fri Dec 22 17 11:25 pm    Post subject: Reply with quote

JohnH12 wrote:
FWIW: That's a solid opinion.
I usually refer to what I think our forefathers and mothers probably did.
Do you think they took the time to "season" a pot or skillet? I believe they just kept cooking on it and it got better over time.


I agree. Raw iron has (had) to be seasoned to keep it from rusting. I believe that's what our forefathers did & that's pretty much what I do. I just cook on/in it after that.
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cjschuckwagon
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Location: northwest pa, but my heart is in avery california

PostPosted: Sat Dec 23 17 3:23 am    Post subject: Reply with quote

Thanks for the input folks, i love that about this site.

I have been using cast iron for most of my life, and have always seasoned with pork fat or other animal fat with no issues.

I tend to listen to new ideas and dont discard them if its reasonable, she claims that it is edible,and imparts only a slight flavor and the main advantage is it wont go rancid and is antibacterial by nature.

Im gonna try it before i say nay, but i am quite skeptical at this time.

My cast doesnt stay unused long enough to go rancid....

Cj
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Pit Boss
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PostPosted: Sat Dec 23 17 3:48 am    Post subject: Reply with quote

I guess I'm lucky...I've never seen a rancid piece of cast iron...and I've seen some that have been sitting for years.
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