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 sit on the surface — 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 seed or vegetable-based oils.
We realize that organic vs. non-organic oils is a hot topic in the U.S., and we’re not here to lecture or debate what oil you should use. In fact, Crisco was what Clara Bell used all those years ago — and that’s what we used in our early days, too. But as questions have emerged about how seed oils perform under high heat, we've explored other options that we feel better align with our values and the longevity of our cookware.
We’re not taking a stance — just sharing the reasoning behind our method. It’s the simple opinion of a family business trying to find the best, safest approach for restoring and seasoning hundreds of pans — including our own.
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 — a process called polymerization. We dive deeper into this in other blog posts, but in short: when done correctly, seasoning 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 isn’t heated properly — it doesn’t cure. It just sits there. That’s when you get sticky residue, off-putting smells, or even funky-tasting food. To avoid this, we season every piece at 600 degrees using thin coats only, ensuring the oil fully cures into a safe, durable layer.
Why We Only Use Organic Beef Tallow
Since most concerns around seasoning oils revolve around what happens to seed oils at high heat, and there are no such concerns with organic beef tallow, we’ve made the switch. Every pan we restore is seasoned three times using only thin, even layers of organic beef tallow.
Tallow was the go-to seasoning fat long before seed oils ever hit store shelves. It’s natural, heat-stable, and free of added chemicals — making it a safer and more effective choice for high-quality cast iron cookware. It also creates a rich, dark patina that looks stunning and performs even better.
Seasoned for Performance — and Customization
Whether you're hanging your piece on display or planning to cook with it daily, our triple-layer beef tallow seasoning sets the foundation for decades of rust-free performance. Every piece we sell is seasoned for both beauty and function — and we’re proud of the results.
That said, if you have a personal preference — whether it’s avocado oil, coconut oil, or something else — we’re happy to accommodate. Just let us know at checkout, and we’ll gladly re-strip and re-season your piece with the oil of your choice.