I’ve tried olive oil. Idk what it is, maybe user error, but those cures seem to be very delicate. Like the olives are all primadonna about touching such a base metal like iron.

I don’t use lard with cooking. My beef these days is limited to pho and a bi-yearly burger, but my rationale was, what did grandma use? Why was she soaping hers up in the sink with impunity?

Lard. And layers.

I respect the baby it approach too, and vegans, if that is your way.

Whatever works, it’s in.