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.
Worst Oils for Seasoning Cast Iron Pans
Flaxseed oil creates a brittle and flaky layer, making it a poor choice despite older advice favoring it. Oils with low smoke points, including regular olive oil, should be avoided because they cause sticky or spotty finishes and excessive smoking. Never use non-food-safe oils like motor oil on cookware. Users also advise skipping ghee, coconut oil, and peanut oil due to allergy risks and poor polymerization.
Best Oils for Seasoning Cast Iron Skillets
Crisco, grapeseed oil, and canola oil are the most recommended options for seasoning cast iron due to their effectiveness and wide availability. Crisco is favored for creating durable, flake resistant layers. Grapeseed oil forms a slick finish with a high smoke point. Canola oil is popular because it is inexpensive and easy to find. Avocado oil and animal fats like lard work for seasoning, though bacon grease can contain salt and sugar. Avoid flaxseed oil because it becomes brittle and flakes off, and skip olive oil because of its low smoke point.