At C&CB, we season all of our cast iron pieces with 100% Organic Beef Tallow...and here's why

Why Cast & Clara Bell Uses Beef Tallow to Season Every Pan

At Cast & Clara Bell, we believe restoring and seasoning cast iron cookware is an art — and like any craft, it depends on the right ingredients and technique.   While some folks think seasoning is about leaving a coating of oil on the pan, the real goal is to create a polymerized layer that protects the iron from rust and gives it a beautiful, dark finish. It's not about having oil on the pan — it's about what the oil becomes through heat and time.  That’s why we now season every piece using only organic beef tallow, rather than non-organic seed or vegetable based oils. 

Now we realize that organic vs. non-organic oils area a HOT topic in the United States and our intention is not to lecture, teach or condemn on what oil to use.  As a matter of fact, Crisco was what Clara Bell used all those years ago, so for our first years restoring, that's all we used.  However now that there's questions out there about whether high heat and non - organic oils like seed oil are good for folks, we have sought other alternatives. 

So, we are not taking any stance per se, but we are rather clarifying why we use the organic oil we do.  It's just the opinion of a family, just trying to find a good method for all of our pieces, including our own cookware!

The Truth About Proper Seasoning

Proper seasoning involves applying a thin layer of fat to clean, dry cast iron, then baking it at high heat until the fat bonds to the surface. This process is called polymerization. We talk about seasoning in other blogs so we won't go in depth here.   But, when done right, it forms a hard, slick coating that improves non-stick performance and protects your pan for decades. If oil is left sitting or applied too thickly, or at a high enough heat, it doesn’t cure — it just sits there. That’s when it turns sticky or rancid, leaving an unpleasant texture and even affecting the taste of your food.  So we season to 600 degrees each time when we prepare a piece for sale.  

Why We Only Use Organic Beef Tallow

Since the question marks revolve around what happens to seed oils at high heat, and there is no issue with organic beef tallow, we avoid those issues by choose the organic option.  As we've discussed, we season every pan three times, using only thin, even coats of organic beef tallow. Tallow was the traditional seasoning fat long before modern seed oils came on the scene. It’s natural, stable at high heat, and free from added chemicals — making it a safer and more effective choice for high-quality cast iron. Plus, it builds a deep, rich patina that’s as beautiful as it is functional.

Seasoned for Performance and Longevity

Whether you're hanging your piece for display or planning to put it to daily use, the seasoning we apply at Cast & Clara Bell sets the foundation for decades of performance. Our beef tallow seasoning not only protects the cast iron from rust but also ensures your first meal in it is clean, flavorful, and free from any off-putting residues. We take pride in every skillet, griddle, and Dutch oven we restore — and the finish is just one of the reasons our cookware stands the test of time.

If you have any questions or want to discuss this with us for other alternatives (avocado, coconut, etc...) we are happy to finish your piece custom to your wishes.  Upon purchase we will gladly re-strip the piece and finish it with the oil of your choice.