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Vintage cast iron

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zxcvbob:
My wife went nuts recently (and not in a good way) when I wiped down a neglected cast iron skillet with some old shortening and put it on a low burner until it just started to smoke.  I don't know what the problem was, I had the windows open and the vent hood on  ;/

I should probably buy a fresh can of shortening.  That one is at least 5 years old.  Still smells okay in the can...  It should actually be better for seasoning pans because the oxidation has a head start.

K Frame:
Shortening (at least the old partially hydrogenated version), is incredibly shelf stable. Once it's opened, though, it really should be used within a year or replaced as it will absorb nasty stuff and can taste off.

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