Do You Want to Know Which Oils Are Best for Seasoning Cast Iron?

Crisco (vegetable shortening) and grapeseed oil are frequently recommended by Users for seasoning cast iron, with canola and avocado oils also being popular choices due to their high smoke points and polymerization properties.

Top Oil Recommendations

Crisco (vegetable shortening): Many Users find Crisco to be inexpensive, readily available, easy to apply, and effective for creating durable and flexible seasoning layers. "Crisco has been my staple seasoning for years."

Grapeseed oil: Praised for its high smoke point, neutral odor, and ability to form a slick, durable seasoning, grapeseed oil is a favorite among experts and Users alike. "I like grape seed oil. Apply a little bit, spread it around, then wipe it off like you don't want the oil on there with a paper towel or something."

Canola oil: This oil is widely used for its affordability, widespread availability, and good polymerization strength, making it a practical choice for initial seasoning and regular maintenance. "I did a bit of research on this when I first started using cast iron and canola is overall reviewed the most favorably."

Avocado oil: Valued for its very high smoke point, avocado oil creates a long-lasting and durable seasoning, though some note it's better for cooking than seasoning. "Avocado works for me"

Oils to Use with Caution

Flaxseed oil: While it creates a hard, glass-like seasoning, many Users report that flaxseed oil tends to flake and become brittle over time. "Flaxseed has a very low smoke point and also produces an incredibly brittle and flaky seasoning."

Olive oil: Users generally advise against using olive oil for seasoning due to its lower smoke point, which can lead to spotty seasoning and excessive smoke. "I’d argue that olive oil isn’t ideal for seasoning with its low smoke point."

Bacon grease: While some traditionalists use bacon grease, others warn that its high salt and sugar content can lead to sticky residue or undesirable flavors in baked goods. "The only drawback to using bacon grease is that your pan might smell like bacon and could make baked goods smell like bacon too."

Application Tips

Thin layers are key: Regardless of the oil chosen, apply a very thin layer and wipe off any excess as if you don't want any oil left on the pan. "When you're seasoning you first want to spread it on, but then rub it off like you're trying to remove all of it, leaving only a super thin layer."

Heat past the smoke point: To properly polymerize the oil and create a durable seasoning, heat the cast iron past the oil's smoke point. "To season it anything works, just get it past its smoke point."

Do you want to know the recommended temperatures and times for seasoning cast iron with these oils?