Best Oils and Temperatures for Seasoning Cast Iron
Use oils with high smoke points like Crisco, grapeseed, or canola to season cast iron, baking them between 350 and 500 degrees Fahrenheit for an hour per coat. To make the seasoning hard and non-stick, you need to heat the oil past its smoke point so it polymerizes, which bonds the oil to the pan. Apply a very thin layer of oil and wipe it completely off with a towel as if you want none left, then bake the pan upside down to avoid sticky spots.
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.