"Boss of the Plains" to "The Open Road"

"Last drop from his Stetson" by Alonzo Lon Megargee

John B. Stetson Company began in 1865 with a hundred dollar investment and has been devoted to producing some of the finest hats in the world.  In a small rented room with the tools Stetson purchased along with $10 worth of fur, the Stetson Hat Company was born.  A year later the "Hat of the West" or the now famous "Boss of the Plains" hat was born and the name Stetson was on its way to becoming the mark of quality, durability, innovation and beauty.

John's father, a master hatter, trained his son in the hat trade. There, he would applied his learned skills and knowledge that built a legacy. Although, at the time of John's beginnings, most hatters were looked upon as unreliable.  John B. Stetson changed that and built one of America's most well-known and successful businesses. The longevity and history of the John B. Stetson Company is based on innovation and quality!

"Open Road"

His first hat that became known as "Boss of the Plains" was a lightweight all-weather designed that met for the demands of the American west. It was intended to be durable, waterproof and elegant. This design, and the term "Stetson", eventually became all-but-interchangeable with what later became known as the cowboy hat. 

At the turn of the 20th century, Stetson had over hundred different design hats for men and women.  His hats grew so popular throughout the nation, he moved the Philadelphia, Pennsylvania location to St. Joseph, Missouri, with a second factory in Galveston, Texas.   The Stetson hats would grow iconic being worn by celebrities such as Tom Mix, Gene Autry, John Wayne gracing the heads of America's most treasured Western heroes.

Although another hat design known as the "Open Road" had the classic rancher creased crown. The brim, unlike the wide brim of the Boss of the Plains had a shorter cut that bound the edge at a mere 2 3/4 inch. This shorter brim style hat grew popular often worn by the likes of many celebrities and cowboy's as well. Cajun musician Amadé Ardoin wore the stylish hat long before it became famous and renamed after President Johnson often called the "LBJ Hat."  Although, other Presidents of the United States often wore the same styled hat including President Truman and President Eisenhower who both were known to wear the similar stylish fedora.

Today, both hats, the "Boss of the Plains" and the "Open Road" continue production where Stetson hat industry provided the reputation for quality that became the business creed for over 130 years and is

President Truman

stamped inside each hat. The Stetson name and word quality became synonymous.

As a result, world wide, the mention of cowboy hat, often is mentioned as "Stetson" for their classic styling in the essence of the spirit of the West and an icon of everyday American lifestyle.  Today the Stetson hat factory located in Garland, Texas remains one of the largest hat businesses in the country and produces a line of hats in hundreds of different styles and colors.  Stetson through its authentic American heritage,  remains part of the American history handcrafted and made in the U.S.A.

Dwight David "Ike" Eisenhower

 October 14, 1890 – March 28, 1969) was the 34th President of the United States from 1953 until 1961

Lyndon Baines Johnson (August 27, 1908 – January 22, 1973), often referred to as LBJ, was the 36th President of the United States (1963–1969)

Bois Sec Ardoin

 cousin to Amede Ardoin

"Cinco De Mayo"

The 5th of May is the translation for the Spanish term "Cinco De Mayo" celebrated with a flare of Mexican foods, drinking beer and declaring victory throughout the United States and Mexico.  Perhaps celebrated by as many Gringo's as those of Hispanic origin.  Although, ask just about anyone what the celebration is all about and likely you'll receive an answer with a misconception.  Perhaps like Saint Patrick's Day, many seek the excuse to celebrate with a few beers, though there is much to be proud about the date of May 5th, 1862. 

The most incorrect reply I normally hear is Mexico's Independence Day which is on the 16th of September when on that day in 1810, father Hidalgo, accompanied by several conspirators rang the church bell of his little mission calling for everyone to fight for liberty. This was the beginning of the Independence War, which lasted 10 years before defeating the Spanish rule for over 300 years.

The next misconception is "Viva la Revolution" and roots tying to José Doroteo Arango Arámbula, better known as Pancho Villa who was born on the 5th of  June 1878 and lead an unsuccessful rebellion against the Mexican government as one of the most prominent Mexican Revolutionary generals from 1910 to 1920.  Villa acted as the commander of the División del Norte (Division of the North) along Texas and New Mexico borders where Villa and his supporters seized hacienda land for distribution to peasants and soldiers. He robbed and commandeered trains.  Villa's men and supporters became known as Villistas during the revolution from 1910 to roughly 1920 though his dominance in northern Mexico was broken in 1915 through a series of defeats.  After Villa's famous raid on Columbus, New Mexico in 1916, U.S. Army General John J. Pershing tried unsuccessfully to capture Villa in a nine-month pursuit that ended when the United States entered into World War I and Pershing was assigned to lead the American Forces in Europe.  Villa retired in 1920 and was given a large estate which he turned into a "military colony" for his former soldiers. In 1923, he decided to re-involve himself in Mexican politics and as a result was assassinated – 20 July 1923.

Cinco De Mayo actually is to celebrate "The Battle De la Puebla" where Mexico resisted invasion by France in 1862. Nevertheless, to understand the whole picture, one needs to be informed to events which lead up to the battle and an inept knowledge of how it became so celebrated in the United States. The time line follows after Texas declared Independence from Mexico in 1836 and after the early dealing with the United States as Texas received statehood in 1845.

Mexico was under a new Government.  Benito Juarez, had been living in New Orleans, Louisiana  exiled because of his objections to the corrupt military dictatorship of Antonio López de Santa Anna. Faced

Benito Juarez

with growing discontent, Santa Anna resigned in 1855 and Juárez returned to Mexico. In 1855, he became the Minister of Justice. Juarez then issued a series of reforms (called Ley Juarez):
* Abolished fueros and the use of special military and ecclesiastical courts in civil cases.
* All church property except buildings used for worship was confiscated without any compensation. Money from sale of these properties were confiscated.
* Non-civil marriages were declared annulled.
* Separation of church and state was proclaimed.
* Cemeteries were now public property and burial fees abolished.

In 1861 he took control of the Capitol placing these rules into effect. The new rules caused a civil war placing great debt upon Mexico. On July 17, 1861, he issued a statement that all foreign debts payment would temporary be stopped for two years. After two years, payments would resume. England and Spain unhappy about this negotiated and come to agreements. However, France under the rule of Napoleon III refused to reach agreements and desired to place their own Emperor Rule in Mexico.

French troops already occupying the port city of Veracruz since December 8, 1861 with forces of approximately 8,000  on the Mexican southeastern coast along the Gulf of Mexico moved inland towards the city Puebla meeting an ill-equipped group on Zapata Indians and Mexico Mestizo group of 4,500 commanded by Texas - born General Ignacio Zaragosa. The French lost and retreated. This is "Cinco De Mayo." The Battle of Puebla was an inspirational event for wartime Mexico, and it provided a stunning revelation to the rest of the world which had largely expected a rapid victory for French arms.  The following year, President Juárez declared that the anniversary of the Battle of Puebla would be a national holiday, regarded as "Battle of Puebla Day" or "Battle of Cinco de Mayo". Although today it is recognized in some countries as a day of Mexican heritage celebration, it is not a federal holiday in Mexico. 

Maximilian

While the Mexican victory was short lived, France eventually took control of Mexico proclaiming Ferdinand Maximilian as Emperor of Mexico.  Ferdinand Maximilian Joseph, after a distinguished career in the Austrian Navy was proclaimed Emperor of Mexico on 10 April 1864, with the backing of Napoleon III of France and a group of Mexican aristocrats who sought to revive the Mexican monarchy.  It is also believed that Napoleon desired to not only acquire additional land claiming Mexico for France, but to test the United States.

The Unites States did not recognize the new Government of Mexico. However, due to the civil war between Union and Confederate States, the United States could not get involved. Additionally, when the civil war broke out, England and France both sympathized with the south. The war began as a refusal to allow the south to separate. This would change during Lincolns September 22, 1862 issued of the famous proclamation, the gist of which was that on January 1, 1863, all slaves held in a state or a part of a state which was in rebellion should be "then, thence-forward and forever free. Neither European Government would support the south on Slavery.  Once the civil war ended, the United States did intervene assisting Benito Juarez regain power and Maximilian was executed, after his capture by the Mexican Liberal forces in 1867.

The celebration today continues much in the southern part of Mexico although it is not a national holiday of Mexico. It is however, celebrated greater in the United States than in Mexico due to a group of college students who attended the California State University in 1967.   They felt there was no Chicano holiday nor anything which recognized Mexican American heritage and therefore thought of starting this tradition. They wanted something to recapture their history and decided that the "Battle of Puebla" was symbolic to Mexico as that to Texans as perhaps "The Battle of the Alamo." This helped them to connect it to their struggle for the formation of a Chicano Studies program at the university and recognition as Hispanic people in the United States.  The Cinco De Mayo celebration is held in nearly every state of the USA.  The largest held in Los Angeles, California, with crowds nearing 600,000 people attending celebrates today marks a proud cultural heritage of Mexico with Mexican cuisines and festivals of Hispanic origins and their influences and contributions in the United States.

Recipes of Mexican Cuisines:

                                      MEXICO

BUCKAROO Jalapeno and Cheese BREAD

Austin Edison wins 2013 BEST in SHOW Cowboy Round-Up, Hondo, Texas

In 2012, Austin Edison entered his first official Baking Contest as a 14 year old at the Cowboy Round-Up Chuck Wagon Cook-Off held in Hondo, Texas.  Entries were from both youth and adults where each group is awarded first through third place, then best in category between the two groups and Best in Show.  Entering 3 of the 7 total Baking categories, Austin not only won first place with each entry, but also Best in category with each and the Best in Show.

In 2013, he elected to enter again, this time just two of the seven categories, with his special cookie recipe for "OUTLAW COOKIES" and his bread, "Jalapeno and Cheese Buckaroo Bread."  Once again, he won First Place with each entry earning the best in category for each and the Best in Show with his bread recipe. 

Austin learned how to cook mostly from his mother and grandmother where he occasionally helps out in the kitchen, but camp cooking he credits to his dad and the chuckwagon crew of "Cosineros Del Campo" owned by Daniel  "Danny" Canales from Ricardo, Texas and Pete Garcia, of Kingsville, Texas first exposed to the chuckwagon's at legendary King Ranch.  There, he learned how to use the cast iron dutch oven cooking Pan De Campo bread and gained much of his experience to earn his championship and the title of "The Chuckwagon Kid" futured in his hometown newspaper.

BUCKAROO Jalapeno and Cheese BREAD

1 cup lukewarm water

3 cups bread flour (plus some more for dusting the board)

1/2 tbsp sugar

1 tsp Kosher salt

1 cup shredded sharp cheddar cheese

2 large jalapeño peppers, chopped (take seeds out for milder flavor) 

¼ t instant yeast(quick rise)

sprinkle of olive oil, for plastic wrap

In a large bowl combine flour, yeast and salt. Add 1 cup water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Take the two  Jalapeno peppers and wash, then slice removing seeds and stem for milder pepper flavor which most people will prefer.  Dice into find pieces and then shred 1 cup of sharp cheddar cheese.  

After the bread has rested, dust dough with flour using enough to keep it from sticking to the work surface or your fingers. Roll the dough ball slightly out so you can quickly add the jalapenos and cheese, and fold back over so the dough again is shaped into a ball with the ingredients completely covered inside the bread dough.  Place dough ball back into a bowl  that you have lightly greased with olive oil and cover with plastic wrap.  Let rise for 1-2 hours until double in size. 

Indoors or outdoor cooking, preheat a large 12" inch dutch oven . You can line the bottom of the dutch oven with parchment paper or lightly oil and place dough into dutch oven then bake for 45 or until golden brown at 400 degrees (F).  If cooking outdoors directly on coals, place more coals on the lid using less on the very bottom to prevent burning.   Note: If using an outdoor grill, just set the dutch oven on the grill rack and cover the grill for approximately 30 minutes, then remove dutch oven lid and recover grill for additional 10-15 minutes to reach the perfect color.

 

Austin Edison with Pete Garcia making Bread at King Ranch

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Western Swing, Going for the Record

The Ambassador of Western Swing is at it again, and this time with a goal bigger than Texas!  Billy Mata is looking for dancers and sponsors to make a bid for the Guinness World Record for the most couples dancing to the official music of Texas, Western Swing.

On May 4, 2013 the record-breaking attempt will take place at the Ahhalt Dance Hall near Spring branch, Texas.  The historic Dancehall was featured in Texas Monthly magazine in its coverage of the rich tradition of Texas Dance Halls.

Many of the Texas Dance Halls, began with roots to the early european migration into Texas.  Groups like the ODHS (Sons of Hermann) hall, founded by Germans, the SPJST (a Czech fraternal organization) hall, and the Catholic church’s parish hall often provided funding for the social gathering centers which featured Saturday night dances where the whole family could attend for food, entertainment and socializing at the end of the long hard week of work.  

Western Swing is uniquely an American music born out of the tradition of these hard-working folks who gathered on the Saturday night.  Early bands featured a fiddle player, guitar, banjo and the occasional jug band.  In the Depression Era, early names such as Arty Shaw, Benny Goodman and Glen Miller would entertain the large metropolitan cities with Big band Sound, while rural America danced Western Swing to names like Tommy Duncan, Milton Brown, Spade Cooley and Bob Wills and the Texas Playboys.  Their instruments of cowboy and country-western music blending in European and Mexican polka styles, even some New Orleans jazz and taking their music to the radio where entertaining community dance halls. It was music with the heart of the American Southwest, but soon it became a national, an today a worldwide phenomenon.

The dance steps are mixed influences from early square dances and ballroom steps combine with cultural influence polkas but true Swing dancing finds its roots with the Texas Tommy.  A dance that began in 1910 in the San Fransisco Bay Area. It would later influence the popular Lindy Hop dance steps that originated in Harlem in 1927.  These early forms of swing dancing would  give way to various influences and take root creating new dance steps as the Charleston, Fox Trot, Jig Trot and Jitter Bug which often placed more emphases on footwork, though Western Swing has out survived them in popularity. 

Swing changed the standard tempo of step-step combining crotchets and quavers (quarter notes and eighth notes) that many swing dancers interpret as 'triple steps' and 'steps' — yet also introduces changes in the way these rhythms were played — as a distinct delay or '

relaxed' approach to timing. Once just a fiddle and guitar, bands added electrically amplified instruments. Drums would reinforce a strong backseat of tempo giving a heavier honky tonk beat that would be superimposed onto a polka, waltz, jazz or blues styles music. Western swing's up-beat tempo attracted huge crowds to dance halls, from Texas to California during the 1930's and 40's. Once called folk or hillbilly music until the 1932 hit, "It Don't Mean a Thing (If It Ain't Got That Swing)" and Western Swing came to name. Swing became so popular, renown Los Angeles Disc Jockey Al Jarvis held a radio contest for top popular band leaders. The winner would be named "the King of Swing". Unexpectedly, big names like Benny Goodman and Harry James were beaten by Western Swing artist Spade Cooley. Jarvis declared Cooley to be the King of Western Swing. 

As the Federal Government imposed the 1944 war-time nightclub tax, swing began to decline.  Although, the music grew to influenced other genres known as honky-tonk, rockabilly, and country rock.  At the height of swing, Decca Records in 1955 released what "Billboard" called (an ambitious project) issuing seven albums of country dance music featuring a popular arrangement of dancehall favorites. 

While swing music decline to the picking of country western and rock a billy tunes,   Austin, Texas would become a major center point around music of many genres.  As Willie Nelson and Waylon Jennings introduce Outlaw Country, Grammy Award winning artists Ray Benson and Asleep at the Wheel tour the country and release recordings that kept Western Swing alive.  PBS aired the TV show, "Austin City Limits" which often hosted local and known artist of country music.  Many of those artist as many country artist of today continue to play the early sounds of Milton Brown and legendary king of swing, Bob Wills.  Great songs such as "Osage Stomp," "I'm a Ding Dong daddy from Dumas," "San Antonio Rose,"  "Miss Molly," "Roly Poly,"  and "Take Me Back to Tulsa"  are played coast to coast across the country. Today those older songs of Western Swing continue to influenced every form of country music that followed.   In 2011, the Texas Legislature formally declare  Western Swing as the "Official Music of Texas."  

Jordon Riley Sarver learns Western Swing Dance steps from Joel Aaron Gammage

Lockhart, Texas resident Joel Gammage with Texas Hatters, is co-hosting the event with Billy Mata and Mata's manager, Joanne Heston.  Gammage who grew up in Austin, Texas relocated when family decided to move the renown hat business to the rural town of Lockhart, Texas famous for Texas style Barbeque.  

Texas Hatter's, who's customers have included many celebrities from the nations Presidents to movie stars has long been a popular hat business among musicians. Such names like Hank Willianms Jr, Van Zants, Jerry Jeff Walker, Stevie Ray Vaughan and Willie Nelson among them.  When Texas Hatter's moved to the new location in Lockhart, Joel reintroduce Western Swing to the small town becoming involved with the civic community.   Today, he not only masters the nations best hat's but also is heavily involved with music as booking manager for Cedar Hall, Music and Entertainment Coordinator at Imagine Lockhart and the Event Manager at the recent opening of The Chisholm Trail Ballroom.   Gammage along with Teri White from the Broke Spoke nightclub in Austin, Texas will assist teaching the Swing Dance steps before the event starts.   The current Western Swing Dance record was set August 2012 in Grands Rapids, Minnesota consist of  756 swing dancers.  Gammage plans to bring 400 couples together for this event in hopes to break the current record and return Western Swing to Texas.   For information of the upcoming record, check the Billy Mata fan page

 

BOB WILLS and the TEXAS PLAYBOYS

 

 Bob Wills is Still the King

 

Bob Wills and the Texas Playboys

Modern Country Swing Dancing

Greatest Dance Scene of  the Theater

The Evolution of Movie Dance

Practicing what you Preach

How to restore and how to season remains the biggest question with cast iron cookware that I receive from folks around the globe.  The term, "There is more than one way to skin a cat" often relates to the care or restoring of cast iron since many methods work and some work better than others.  

Whether using an aerosol spray can of Oven-Cleaner,  coke-cola, electrolysis or placing the cook ware directly on a heat source first, there are many ways to clean rust off from a piece of cast iron and surely many different ways to restore the cookware.  However, in an early blog "Restore and Clean Cast iron Cookware" I try to fully explain why I choose one method over so many others. I always look for how to perform any task getting the best results, performing the least amount of effort, most affordable cost that provides the safest measures to any job.  This carries over into restoring my personal cast iron as well.  I do not knock others for finding what works best for them, although many other methods either cost more, do not get the best results or are simply not as safe which is why I practice what I preach.

I restore every piece of my cast iron using plain white vinegar.  It's that simple.  Take a look.

Lodge 20" inch cast iron skillet

Here is a piece of cast iron cookware with mild traces of rust.  It is not pitted but did need to have the rust removed and the reseasoning to protect the cookware from future oxidation.  Our first step, is to mix a 50/50 solution of white vinegar with plain tap water to soak and clean the surface rust off.  Normally,  I soak over night, this I went right to work cleaning.

Cast iron frier

Minutes after pouring the solution into the skillet, it quickly begins to work. Notice the use of a plain scrub brush of nylon bristles.  No wire brush required to begin scrubbing away the rusty surface.  Vinegar cuts through the rust getting back to the iron finish. 

Rust easily removed

By scrubbing the cookware, the cast iron begins to shine removing rust from the oxidized surface.  After completely removing the rust from the surface, I always wash in plain luke warm water with a mild soap for a final cleaning. This will neutralize the vinegar.  Once washed,  wiped dry with a towel and place in the pre-heated oven at 250 degree (F). This temperature is used to dry the cast iron. Plus it allows the cast iron to preheat while drying.  Even when cooking, a good habit is to always slowly heat cast iron cookware for longer life.  Now the item is ready for seasonings:   

Seasoning on the outdoor grill, looking new again

Remember, for a complete explanation of restoring cast iron cookware, check out this link (Restoring)

( Cooking Oil Smoke Point Chart )

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SMOKE POINTS of Cooking Oil: A general summary about seasoning:

 

Cast Iron Skillet

Why seasoning your Cast Iron?  It protects the finish surface from oxidizing as bare metal will rust.  Some cast iron sold new that is gray in color has been given a wax coating to prevent oxidization, but the wax must be removed before seasoning.  The purpose of seasoning also provides a slick surface that prevents food from sticking to the cookware.   
 
What is seasoning?  It is a black finish to cast iron which helps prevent oxidation while also giving the item a non stick surface. s the cast iron once clean is covered in a light coat of oil, the cast iron is heated.  

How does this work? As oil bakes past the smoke points, it leaves a black patina finish, (carbon).  This carbon is polymerize as the oil is seared onto the cookware through the process of heating at a high temperature.  Once the oil has burned away, it will leave this finish known as seasoning.  Many manufactures preseason cookware but in time, reseasoning may be required. Once the oil has been heated, it is cooked into the surface of the item and when cooled, the first level of patina finish remains and once cooled will have a smooth touch.  Over time, through use, more oils are added while cooking and when kept properly, only gets better through time. 

What oils work best?  Cooking oils whether vegetable or animal fat both work.  I have used different oils over time seasoning many different types of cast iron cookware with great results, but only oils at or above 350 degrees (f) seem to work best.  I like bacon grease, although vegetable oils work fine and as I often cook using olive oil,  it too, works great.   What you use, truly is up to what you like and use in your home. What perhaps is more important in selecting what oil you use, is deciding which not to choose.  Since most cooking is around 350 degrees (f), do not select a Low smoke points oil.  many will argue bacon grease over vegetable oil, or coconut oil over cottonseed, but truth is, they all work as they are all higher smoke points.   While Avocado and Coconut (refine) have the highest smoke points, any oil with 350 degrees (f) will provide a sufficient finish. If the item comes out sticky, just reheat and cool again as most often, a sticky finish is because you either did not reach smoke point or did not heat long enough.

Can I cook all foods in Cast Iron?   While quality cast iron cookware often comes preseasoned, some manufactures recommend to cook fatty items for first time to assist giving it a greater protective finish.  non-preseason cookware must be seasoned before use.  Food items like citrus along with tomato-based products are not recommended for the first use of your new kitchen piece, although we have cooked tomato sauces with Lodge preseason cookware without any difficulties.  We recommend always well seasoning all new non season products and with a new preseason, it does not hurt to lightly coat some oil and preheat for about 15 minutes before first time use.  SEASONING

Cast iron needing restoring:    One of the greatest thrills to cooking on cast iron not only comes from the food we eat, but through the purchase of unique finds often at theft stores.  Sometimes old, rusty and collectable and sometimes, covered in excessive patina finishes that are uneven, flaking or sticky.  They are well worth restoring removing the rust or unwanted finish and reseasoning to look just like new. Check out Restoring:

Smoke Point Chart

OIL TYPES -Quality		Smoke Points

Almond oil		420°F	216°C
Avocado oil	Refined	520°F	271°C
Avocado oil	Un-Refined, Virgin	375-400°F	190-204°C
Butter		250–300°F	121–149°C
Canola oil	Expeller Press	375-450°F	190-232°C
Canola oil	High Oleic	475°F	246°C
Canola oil	Refined	400°F	204°C
Castor oil	Refined	392°F	200°C
Coconut oil	Extra Virgin (Unrefined)	350°F	177°C
Coconut oil	Refined	450°F	232°C
Corn oil	Unrefined	352°F	178°C
Corn oil	Refined	450°F	232°C
Cottonseed oil		420°F	216°C
Flax seed oil	Unrefined	225°F	107°C
Ghee (Indian Clarified Butter)		485°F	252°C
Grapeseed oil		420°F	216°C
Hazelnut oil		430°F	221°C
Hemp oil		330°F	165°C
Lard		370°F	188°C
Macadamia oil		413°F	210°C
Mustard oil		489°F	254°C
Olive oil	Extra virgin	375°F	191°C
Olive oil	Virgin	391°F	199°C
Olive oil	Pomace	460°F	238°C
Olive oil	Extra light	468°F	242°C
Olive oil, high quality (low acidity)	Extra virgin	405°F	207°C
Palm oil	Diffractionated	455°F	235°C
Peanut oil	Unrefined	320°F	160°C
Peanut oil	Refined	450°F	232°C
Rice bran oil		415°F	213°C
Safflower oil	Unrefined	225°F	107°C
Safflower oil	Semi-refined	320°F	160°C
Safflower oil	Refined	510°F	266°C
Sesame oil	Unrefined	350°F	177°C
Sesame oil	Semi-refined	450°F	232°C
Soybean oil	Unrefined	320°F	160°C
Soybean oil	Semi-refined	350°F	177°C
Soybean oil	Refined	460°F	238°C
Sunflower oil	Unrefined	437°F	225°C
Sunflower oil	Semi-refined	450°F	232°C
Sunflower oil, High Oleic	Unrefined	320°F	160°C
Sunflower oil	Refined	440°F	227°C
Tea seed oil		485°F	252°C
Vegetable shortening		360°F	182°C
Walnut oil	Unrefined	320°F	160°C
Walnut oil	Semi-refined	400°F	204°C

NOTES: Why do I not use some oils. 

The key to understanding this paradox is looking at the concept of “Smoke Point.”  The Smoke Point is literally the point at which oil starts to smoke.  Different oils smoke at different temperatures; olive oil is one that generally does best at Low to Medium heat.  Much hotter, and it too may smoke.  Smoke when cooking is not a good thing—the oil is decomposing under the extreme heat, and the antioxidants we usually love in olive oil are replaced by free radicals and other dangerous molecules.  The smoke itself is also toxic and shouldn’t be breathed.  Finally, when there’s smoke, it means the oil is dangerously close to its “Flash Point” meaning the point at which it may catch on fire!  When seasoning a cast iron skillet, we heat the item reaching the oils smoke point, but in cooking, one wants to stay below the oil smoke point.


PEANUT OIL:  If you do not have any allergy to peanuts, and you are not cooking for the public, there is no risk using peanut oils which are great for deep frying. According to the Food Allergy Anaphylaxis Network, “Studies show that most allergic individuals can safely eat peanut oil (not cold pressed, expelled, or extruded peanut oil - sometimes represented as gourmet oils).” They recommend that allergic individuals consult a physician regarding whether or not to avoid peanut oil. Therefore, due to some folks having peanut allergies, I do not select to use it.  However,  highly refined peanut oil is different from peanuts, peanut butter, and peanut flour when it comes to allergy. This is because most peanut oil undergoes a refining process, in which it is purified, refined, bleached, and deodorized. When peanut oil is correctly processed and becomes highly refined, the proteins in the oil, which are the components in the oil that can cause allergic reaction, are removed. This makes the peanut oil allergen-free! The vast majority of peanut oil that is used in food service and by consumers in the U.S. is processed and is considered highly refined. Nevertheless, it requires reading the label to ensure you selected an allergy free oil.

Flaxseed:  The University of Maryland Medical Center warns that flaxseed can slow down the rate at which your body absorbs oral medicines. Furthermore, since Flaxseed is unsaturated, it can be damaged by exposure to light or heat and should be kept in a cool, dark place. It should not be used for frying as direct exposure to heat will destroy the oil's natural benefits, although controversy argues this would also happen eating cooked salmon for it's rich vitamin benefits. Unlike, fish, flaxseed oil breaks down under heat and since cast iron cookware is used above the smoke points of flax oil, then it leaches just as scratched t-fal would into foods.  Instead, use the oil in salad dressings, sprinkle on hot or cold pasta and vegetables, or add to mashed potatoes.  You can also use it in making spreads and dips or mix with margarine. Products that may contain flaxseed  include cereal, bread and other baked goods. Folks who are diabetic or schizophrenic may not be able to absorb the beneficial fatty acids from flaxseed and should use fish oils instead.  So I choose to not cook with nor season any cookware with this oil as the oil was never meant to be used heated.  Additionally, it cost so much more even over olive oil that I'm not wasting my dime.

Only one advocate mentions the use of flax's in seasoning.  It will make a very dark and dry surface on cast iron. Although, is it better for seasoning than the rest?   A group called "Cast Iron Cookware" did a study using flaxseed oil on a skillet. They also did a second skillet using bacon grease. The results, well both make the pan very dark. The bacon grease, however, seem to work better having better non-stick benefits and the finish lasted longer. Additionally, the group did not like the expensive cost of flaxseed.  This same advocate promotes that everyone else is doing it wrong. Including your great grandparents.  They also state that Potjie cures their cast iron using flax oil.  Potjie does not claim this as they merely state the use of vegetable oil.  Although an Asian Importer of Potjie uses the statement as a market statement which the manufacture does not claim.   Additionally, in every health study towards the use of flaxseed, the product is used cold and not as a cooking oil or heated. Flaxseed meal and flaxseed oil are not the same either. While flax oil has many benefits, it also needs more studies before I become a believer that it makes a good seasoning coat for my cast iron. (Medical Information Mayo Clinic)  Since medical science states that seasoning oils just as the irons in cast iron can leach into foods you cook, the answer for me is simple. "I don't use it."

Olive Oil: I often cook with Olive Oil, although, like any oil, temperatures must remain below smoke point. The term “extra-virgin” means the same thing as “first cold pressed” and is the best quality of olive oil.  “Virgin” means it may have more acid, but is still pretty tasty and good quality.  However, the USDA does not legally recognized its classification system (i.e. extra-virgin) defined by the International Olive Oil Council (IOOC) .  Technically, the US still uses a system created in 1948 that lists olive oil grades as "Fancy," "Choice," "Standard," "Substandard."  According to Dr. Kristina Lewis of Asheville, NC  "Technically, until the US adopts the IOOC standard, the term “extra virgin” can be listed on any label of oil, and it doesn’t have to mean anything!"   Although, while I do not use olive oil for seasoning, it does seem to make a good conditioner wiping down a piece of cast iron after you used it, washed it and ready to store.  It's also cheaper than cast iron conditioners being sold on the market.

Canola Oil:

Canola Oil also has high amounts of health-promoting Omega-9 monounsaturated fatty acids, just like olive oil, as well as relatively high Omega-3 levels.  Canola oil seems to have a higher Smoke Point and thus can be used more reliably for higher-heat cooking compared to olive oil.  Caution for canola oil should be exercised due to its content of Linoleic Acid, an Omega-6 Polyunsaturated Fatty Acid (PUFA).  Excessive PUFA intake, especially Omega-6 fatty acids, is rampant in today's diet due to it's inclusion as part of artificial and processed foods.   Oils such as safflower (78%), grape seed (73%), sunflower (68%), corn (59%), cottonseed (54%), and soy (51%) have the highest degree of PUFA. Compared to these other oils, canola is a better choice with a lower percentage of PUFA overall at 21%.  Olive oil is only 10% PUFA, while coconut oil and butter are the lowest at 2%.

In truth, expeller-pressed, organic canola oil is not be feared.  Just try to limit your intake to a few times per month because in general, "everything in moderation" is the best rule for a balanced and healthy diet.

Summary:  Our parents, grandparents and surely our great grandparents never made a fuss about what oils to use and most have surely outlived the younger generations.  They ate well, they used cast iron and ate less fast or processed foods.  Put more thought into what your going to cook and stop worrying about what seasons best or worst.  What is important is the joy of food, sharing recipes and appreciating a piece of cookware that likely will also outlive most of us by several generations.

Here's a post video I receive from a reader: Check it out and see what this Rancher thought of our restoration process.  Using the simple vinegar and water 50/50 mix, it takes little effort to make rusty skillets look clean again:   He mentions using some bacon, then states maybe will use some CRISCO.  Although, I do not know which he used but both will get the job done.



After seasoning, look how nice these came out not having to use any special tools or much effort:

return to recipes: 

return to Chuck Wagons:

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