A coating of any kind of oil or fat on the cast iron creates seasoning. Canola oil is the most popular oil used for seasoning cast iron, but vegetable oil, shortening, and corn and olive oil are also good options. The difference is the oil’s smoke point, or the temperature at which the oil starts to give off smoke. It just might be a bit more smoky than other oils. After using my cast iron I usually do what I call a mini-seasoning or maintenance seasoning. I clean the piece with water and a little salt if necessary.

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With food scientists pretty much in agreement over the best method, it made me wonder about the oils. Was one of those unsaturated best matcha tea oils better than the rest at creating a super-strong surface? I decided to test out five of the most popular seasoning options, using the same method, to see if one was actually better than another.

  • Blends of soybean oil, beeswax, and palm oil should not go fragile.
  • Here are some tips for cleaning a seasoned cast iron, carbon steel, aluminum, or tin frying pan.
  • Just a quick note about cleaning cast iron frying pans.
  • Instead of food bonding to the cast iron, a protective non-stick coating allows the food to slide around – even at a high temperature.
  • When Mr. Ivy and I first started living together, he brought with him his cast iron skillet that had been seasoned for years.
  • All of that greasy superfluous mess will turn to ashes and you’ll get to see that skillet in all its glory for the very first time.

Therefore, it’s very important not to heat oil above its smoking point. If the oil is expelling smoke, throw it out, and start again. The seasoning takes place through a process called fat polymerization. When heated, fats react by forming large molecules called polymers. Every household probably has butter, and you can even buy it in some gas stations.

Best Oil To Season Cast Iron

There are a few reasons why this could happen. Really that’s the logic behind the seasoning process. The seasoning process heats the pan to remove any water that may have penetrated into the porous surface of the cast iron. Then it is sealed with an oil as a protective layer. Let me tell you, if you’re not cooking with cast iron you’re missing out!

Removing Rust

It really comes down to applying enough heat to break down the oils and trigger the polymerization process. These oils all have pretty high smoke points, which means it takes a bit of heat to break them down. Low and slow isn’t going to work for these guys; it’ll just make them sticky. The sweet spot is 350°F to 500°F for at least an hour. And although it would be nice to pour a ton of oil in the pan and have a really thick polymerized surface, that won’t work either. You want to keep each coat of oil super thin, and repeat the process over and over to build up the thickness.

But you must get oil applied immediately after sand blasting. The reason for the very hot oven is to be sure the temperature is above the oil’s smoke point, and to maximally accelerate the release of free radicals. Unrefined flaxseed oil actually has the lowest smoke point of any oil .

It will come out like brand new, ready for seasoning. I like to keep my cast iron skillet in the oven all the time. Cast iron is a durable and good-for-you cooking material.

How To Season Cast Iron With Coconut Oil

Coconut oil is firm at room temperature and swapping it out with a more liquid oil would change the texture of this seasoning blend. I often bake in my cast iron skillet, and I’ve also been known to bake a cake, cobbler, cornbread, pancakes, shepherd’s pie, and breakfast biscuits in my favorite skillet. If it’s possible, I’ll try to make whatever I can in it. I really want to use it, as I have chronic low iron & get lots of iron fm my cast iron pans.

Clean Your Computer

Cover the entire surface with a thin coating of oil. Next, grab some paper towels or rags and keep rubbing. If you have an old skillet, the Lord only knows what all you’re wiping off at this point.

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