query: what is the best oil/fat to use to season a cast iron skillet
positive_passages.docid: 16457
positive_passages.text: What oil is best for seasoning a cast-iron skillet
negative_passages.docid: 107420
negative_passages.text: Infusing olive oil with herbs
negative_passages.docid: 50239
negative_passages.text: What makes a moist steak (or roast)?
negative_passages.docid: 49677
negative_passages.text: How long will grease (from bacon or roast) keep in the fridge?
negative_passages.docid: 41458
negative_passages.text: How do you clean a seasoned cast iron skillet?
negative_passages.docid: 120821
negative_passages.text: How to choose a pan for making caramel?
negative_passages.docid: 133240
negative_passages.text: How to clean a burnt cast iron pot?
negative_passages.docid: 151337
negative_passages.text: Why are standard cast iron maintenance practices compatible with food safety?
negative_passages.docid: 81541
negative_passages.text: How do I season my new pizza stone?
negative_passages.docid: 46291
negative_passages.text: Making "long(er)-life" homemade mayonnaise
negative_passages.docid: 27211
negative_passages.text: What are frying pan ridges for?
negative_passages.docid: 72445
negative_passages.text: leaving oil on a frying pan for use later
negative_passages.docid: 86652
negative_passages.text: Should you add some salt to flour when baking?
negative_passages.docid: 140389
negative_passages.text: How to maintain a smooth seasoning on carbon steel skillets?
negative_passages.docid: 118914
negative_passages.text: Cleaning brown/gray spots on overheated stainless steel stock pot
negative_passages.docid: 98180
negative_passages.text: Why is oil a better lubricant than water?
negative_passages.docid: 102055
negative_passages.text: What is the best base to use?