A small caution on the use of these two ingredients - I am usually just a lurker here - but I used to work for a chemistry lab, was one of only a few non-chemists in the company - the non use of tefelon was well known to them - not a single one of them used any teflon coated cook ware - and in 2005 teflon (Dupont) settled a lawsuit over the issue after stringing it out for almost 20 years. - Nowdays, the teflon issue is not so much a leaching issue - as long as the cookware is kept under 450 degrees - there is still as deb said, an issue with it chipping and peeling over time and ending up in your food. There is some good stoneware out there, but it is very fragil in comparison to cast iron. Sorry ran down a rabbit trail there for a sec - anyway - use of olive oil or lard should be done with caution - this is only for items that you use frequently - lard, true lard, contains animal fats in it, and olive oil contains -well- olive juice, - both are fine if the cookware is used frequently - but if you store it and don't get it out again for 3 months - try sticking to a food neutral lubricant - as in the original pam - or crisco on a paper towel or cloth. If the food based lubricants sit too long on the cast iron, they can become rancid and make you pretty sick.
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