Which oil seasoning cast iron

Many vegetable oils contain sunflower oil in their blend, making results very similar to canola or vegetable blends. Avocado oil, much like the fruit it comes from, is full of heart-healthy unsaturated fats; but should we use avocado oil for seasoning cast-iron? We think so! The polymerization of the fats in avocado oil will give you a solid and durable seasoning on all your favorite pans.

The one drawback to seasoning cast-iron with avocado oil is its price. One thing you should never, ever attempt is seasoning a cast-iron skillet with olive oil. Olive oil has many health benefits when enjoyed uncooked or in low-heat cooking. With its exceptionally low smoke point, trying to use olive oil to season cast-iron the traditional way will end with burning carcinogens floating into the air. While you can try to season cast-iron with olive oil by doing more seasoning sessions at a lower temperature, it seems labor intensive with less predictable results.

Once your pan is seasoned, you'll want to drizzle in a small amount of oil as you cook, just as you would with any other pan. The best oil for the job largely depends on what you're making and which tastes you prefer. One thing to keep in mind is the smoke point - if you're cooking over high-heat, a low smoke point oil will burn and release potentially harmful carcinogens.

For low-heat cooking, you have a more comprehensive range of safe options. Once you establish the initial coat of seasoning on your cast-iron cookware, you can start cooking with relative ease - don't worry about the seasoning too much. With proper use, seasoning cast-iron, again and again, should be unnecessary, as the seasoning will naturally build as you cook. Re-season a cast-iron skillet or pan only if food begins to stick to it easily, it develops rust spots, or loses its shiny, smooth patina.

You should repeat the initial seasoning process three or four times - while the initial layer is just your jumping-off point and your season will improve and strengthen over time, food will stick to the pan too easily with just a single coat of seasoning. Your oil needs to hit high heat to fuse to your pan and provide a smooth, non-stick coating. Canola, soy, and vegetable oils are better for seasoning than for cooking, particularly the outside of your pan as this will rarely, if ever, come into contact with your food.

Olive oil tastes great, smells better, and it has a myriad of health benefits. You might even have some olive oil in your cupboard right now! One way to ensure the accuracy of this is either use a thermometer or season your pan in the oven! At degrees, your pan will bond with the oil without burning it. Unfortunately, getting this seasoning wrong prevents your oil from bonding with the iron.

It will break off and dissolve at any temperature beyond its smoke point, which can get seriously annoying when all you want is to make dinner! Really old-school cooks season their cast iron with lard!

Before store-bought oil was widespread, lard was the most readily available fat in most households. It will season your pan just as well as any oil, but be warned that lard-seasoned pans require very frequent use.

If you leave a pan seasoned with lard sitting in the cupboard too long, it will turn rancid and stink up your kitchen. Any pan seasoned with lard or animal fat needs to be used frequently, and stored in an area with good airflow to prevent the fat from spoiling.

Coconut oil has many reported health benefits. You can buy coconut oil in the health food section of many grocery stores. It will imbue anything cooked in the pan with a slight coconut smell. Coconut oil will need to be seasoned at a lowly degrees Farenheit, and carefully, meticulously buffed. If the seasoning fails to bond, trying to cook at any temperature above Farenheit will destroy the seasoning.

We recommend Happy Belly Peanut Oil. In many ways except one important one , peanut oil is a staunch middle-of-the-road option for seasoning your cast iron pan. Peanut oil has a middling smoke point of degrees Farenheit, so it will do a fine job of seasoning your pan.

Refined oils are far cheaper than unrefined ones, too. However, there is one way in which peanut oil can be extreme. If you ever plan on serving people with a peanut allergy, do not season your pan with peanut oil. Even the miniscule amount that will seep into your food from the pores of your pan can be enough to send allergic individuals to the hospital.

You can use butter to season your pan not unlike lard or fat. Anything with salt in it is poor for seasoning a cast iron pan. The low smoke point of ordinary butter is an issue as with other low smoke points on this list. With ghee, you can season at a higher temperature, which is great for cooking at a variety of temperatures.

Cooking in cast iron is entirely different from seasoning your cast iron. You can use any oil for cooking with cast iron, as heat distributes across the cooking surface evenly. Flaxseed oil does convert to seasoning readily — almost too readily. A skillet seasoned with flaxseed oil may appear perfect, but the seasoning flaxseed oil produces is often brittle and prone to flaking — especially when applied in consecutive coats. The best way to season your skillet is simply to use it — the more frequently the better.

Every time you heat oil in the pan, you build new layers of seasoning and strengthen your existing coating. Canola, other vegetable oils, and shortening are a little better. For best results, cook what you like and follow up with Field Seasoning Oil after cleaning. A well-seasoned skillet will deliver non-stick performance and clean up with just a quick wash. Apply a dab of Field Seasoning Oil after cleaning to protect your skillet and build durable non-stick seasoning.