Is using duck fat for Cast Iron seasoning really a problem?

[hopelessguy01]

I brought up on a different forum that I use duck fat to season my cast iron pans and some so called expert told me that was a terrible idea. Claims animal fats will go rancid and become toxic if I cook with them later, telling me I should never use them for seasoning at all. I really disagree because people used lard for seasoning forever when that was their only option and nobody got sick. Also I think that guy might be leaving way too much oil on his pans if he is worried about fats spoiling. So I don't know. But I want to check with you all here. Do you think I am wrong about using duck fat or lard for seasoning? What's the least problematic fats for getting a great layer on your cast iron?

 

[yvoxxxx]

Using duck fat or lard for seasoning is totally fine. The trick is putting on super thin layers so they harden instead of just sitting there. If you leave too much behind, it can stay sticky and even go bad.

The higher smoke point oils like grapeseed or flaxseed usually build up a tough layer faster and this is why they are recommended when seasoning your cast iron. While the animal fats can still give you a solid finish too as long as you heat them right.

 

[castiron5eeker]

there's no problem with using duck fat or lard if you are getting good results
just don't use it too much, make sure you're applying only a thin layer and heating it sufficiently to achieve a fully polymerized, dry finish

 

[Alan]

there's no problem with using duck fat or lard if you are getting good results
just don't use it too much, make sure you're applying only a thin layer and heating it sufficiently to achieve a fully polymerized, dry finish

I still go for avocado oil but if lard or fat works for you, go for it.

 

[SweetAndSpicy]

I brought up on a different forum that I use duck fat to season my cast iron pans and some so called expert told me that was a terrible idea. Claims animal fats will go rancid and become toxic if I cook with them later, telling me I should never use them for seasoning at all. I really disagree because people used lard for seasoning forever when that was their only option and nobody got sick. Also I think that guy might be leaving way too much oil on his pans if he is worried about fats spoiling. So I don't know. But I want to check with you all here. Do you think I am wrong about using duck fat or lard for seasoning? What's the least problematic fats for getting a great layer on your cast iron?

Duck fat is liquid gold! If your pan isn't sticky or stinky, you’re doing it right

 

[Alan]

Duck fat is liquid gold! If your pan isn't sticky or stinky, you’re doing it right

I also recommend this.