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.
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.