Common Cast Iron Seasoning and Cleaning Mistakes to Avoid
The biggest seasoning mistake is using too much oil, which leaves a sticky finish. Users suggest wiping the pan until it looks like no oil was applied at all. You should also wipe the pan a second time after it heats up to catch excess oil that appears when it warms. Another seasoning error is heating the pan too quickly, which can burn off the seasoning over direct flame. In cleaning, the idea that you must avoid soap is outdated. Modern dish soap without lye will not ruin the seasoning. However, you should never soak cast iron because it causes rust, and you should not worry about harmless black residue on your paper towels.
Best Oils for Seasoning Cast Iron Pans
Crisco and grapeseed oil are the top picks for seasoning cast iron because they are easy to apply and form durable layers. Canola and avocado oils are also popular choices for their high smoke points and good polymerization. You should avoid flaxseed oil since it becomes brittle and flakes off, and olive oil since its low smoke point causes spotty results. Bacon grease can make your pan smell like bacon, which might transfer to baked goods. When applying any oil, wipe it off as if you want none left on the pan, leaving only a super thin layer. Heat the pan past the oil's smoke point to polymerize the layer properly.