Tallow and Cast Irons

When using tallow with cast iron pans, it is essential to remember that tallow has a higher smoke point compared to many other fats like butter. This makes it an excellent choice for high-temperature cooking tasks such as searing and frying.

To utilize tallow effectively with cast iron pans, start by heating the pan over medium heat, then add a small amount of tallow to the pan, ensuring it coats the surface evenly.

Once the tallow is hot and shimmering, you can proceed to cook your food items. Remember to store your tallow properly in a cool, dark place when not in use to maintain its quality.

Tallow is a variety of rendered fat derived from suet, the dense white fat enveloping the kidneys and loins of animals like cows, sheep, and deer.

The tallow production process involves finely chopping the suet before gradually heating it to a liquid state. During this process, the molten fat undergoes straining to eliminate any impurities or residual traces of meat or connective tissue.

Once the fat is purified, it is left to cool and solidify, resulting in the formation of a smooth white substance recognized as tallow. Renowned for its elevated smoke point and extended shelf life, tallow emerges as a flexible element utilized in cooking, skincare items, and even the crafting of candles.

Seasoning your Pan with Tallow

To season a cast iron skillet with tallow, start by preheating the oven to 350°F. Place the skillet in the oven for 15 minutes to warm it up.

Remove the skillet and rub a small amount of tallow all over the pan, including the handle and outer edges. Make sure to coat the skillet evenly to create a protective layer.

Place the skillet back in the oven upside down and bake for 1 hour. Let it cool before using. T

he tallow will help create a natural non-stick surface on the skillet, enhancing its cooking performance and durability. Repeat this process every few months to maintain a well-seasoned and rust-resistant cast iron pan.