Applying crème to cast irons was a good Old World chore often done with prayers and a sense of wealth, because the fats used to temper cooking irons, even today, are among the most prized for baking. This highland crème is one that gives a shine and seals the outside of the pans, protecting them from soot and debris if they are used on a fire.
The season of the cauldron is a great time to practice traditional kitchen witchery and give thanks for how far we’ve come since the days when our every meal was cooked over an open fire. It works best to mix this crème by hand:
* 1 cup bacon lard or pork belly fat, rendered
Pack any remaining mixture in old toilet paper tubes, which can be stored in canning jars in the freezer when not in use. Enchant the mixture with your own spoken spells to the Great Goddess: the cauldron of life.