Marianne Martinez
Seasoning is an integral part of maintaining a cast-iron pan. However, it is possible to burn off the seasoning, especially when cooking with high heat. The smoke point of the oil used for seasoning is a critical factor, as exceeding this temperature will cause the seasoning to burn off. While some oils, like flaxseed, canola, and olive oil, are popular choices, they tend to have lower smoke points and may not be suitable for high-heat cooking. To prevent burning off the seasoning, it is recommended to use oils with higher smoke points, such as lard, Crisco, or sunflower oil, or alternative methods like seasoning in an oven or grill.
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What You'll Learn
High temperatures burn off seasoning
Yes, it is possible to burn off the seasoning of a cast-iron pan. High temperatures can cause the seasoning to burn off, leaving the pan with bare spots. This typically occurs when the temperature exceeds the smoke point of the oil used for seasoning.
When seasoning a pan, it is essential to heat the oil to its smoke point. This process creates a layer of polymerized and carbonized oils, which gives the pan its blackened, stick-resistant qualities. However, if the temperature exceeds the smoke point, especially with ample oxygen supply, the oil can burn off, leaving the pan unseasoned.
The self-cleaning cycle of an oven, which typically operates at temperatures around 900°F, can effectively burn off the seasoning, turning it into ash and leaving the cast iron shiny and unseasoned. Similarly, on a stovetop, if a pan is exposed to direct flame or high-intensity heat for an extended period, the seasoning may burn off, requiring the pan to be re-seasoned.
To prevent burning off the seasoning, it is recommended to use oils with a high smoke point, such as flaxseed oil, tung oil, or soy oil. These oils can form a strong and dry polymerization effect, creating a durable seasoning layer. It is also important to monitor the temperature and avoid exceeding the smoke point during cooking to maintain the seasoning.
If the seasoning does burn off, it is possible to re-season the pan. This process involves thoroughly cleaning the pan, drying it, and then applying thin layers of oil while heating the pan at temperatures between 400°F and 500°F for about an hour. This process may need to be repeated multiple times to build up a sufficient seasoning layer.
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Flaxseed oil is not recommended
Additionally, flaxseed oil has a tendency to flake off and not stick properly to the pan, especially if the wrong type of flax oil is used. Flaxseed oil that is mixed with other additives will not bond to the pan and will likely flake off during the first wash. Therefore, it is important to use pure, organic flaxseed oil that requires refrigeration and has no other flavours or additives.
Furthermore, the process of seasoning a pan with flaxseed oil can be labour-intensive and time-consuming. It requires multiple coats of oil, each followed by baking in the oven for an hour and then cooling for two hours. The entire process needs to be repeated at least six times for the seasoning to be effective.
Some people also find the smell of burning flaxseed oil unpleasant, as it can smell like fish. Flaxseed oil also goes rancid very quickly, which can be a problem if a raw layer is left on the pan.
While some sources claim that flaxseed oil produces a hard, nonstick coating, others have found that it does not work well in practice and can be frustrating to use. Therefore, it is recommended to use other types of oils or fats for seasoning pans, such as lard, Crisco, avocado oil, or vegetable oil. These alternatives have been found to produce better results and are less likely to cause issues.
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Oils with a high smoke point are better
When seasoning a pan, it is important to consider the smoke point of the oil being used. The smoke point is the temperature at which the oil starts to smoke and break down, and it varies depending on the type of oil. Oils with a high smoke point are better for seasoning pans because they can withstand higher temperatures without smoking and developing rancid flavours.
The most effective temperatures for seasoning cast iron pans are between 400-500 degrees Fahrenheit, so an oil with a smoke point above this range is ideal. Oils such as avocado oil, grapeseed oil, peanut oil, vegetable oil, and canola oil have high smoke points and are suitable for seasoning pans. Avocado oil, for instance, has a medium smoke point and offers health benefits and versatility. Grapeseed oil, on the other hand, has a smoke point of around 420 degrees Fahrenheit, making it a good choice for seasoning.
Oils with higher concentrations of unsaturated fats tend to have higher smoke points. Oils high in monounsaturated fats, such as avocado oil, canola oil, and olive oil, have medium smoke points. Oils high in polyunsaturated fats, like sunflower oil, flaxseed oil, and safflower oil, tend to have lower smoke points and should not be heated above their smoke point. Oils high in saturated fats, such as coconut oil and palm oil, have high smoke points.
It is worth noting that heating oil increases the production of free fatty acids, which lowers the smoke point. This process, known as oxidation, degrades the quality of the oil and leads to rancidity. Therefore, it is recommended not to reuse frying oil more than twice. Additionally, reheating oil breaks down beneficial polyphenol antioxidants, which are one of the health benefits of plant-based oils.
When seasoning a pan, it is essential to heat it past the smoke point of the oil to allow for full polymerization. This creates a matrix of polymer (plastic) and char that gives the pan its blackened, stick-resistant qualities. However, heating above the smoke point may lead to a poorer seasoning as the oils break down at that point.
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Seasoning in the oven is safer
Seasoning is an essential step in maintaining your pans, especially cast iron pans, to prevent rusting and create a non-stick surface. However, the process of burning off old seasoning and reseasoning can be tricky, and it is important to do it safely. While it is possible to burn off seasoning on a stovetop, doing it in an oven is safer and more effective.
Firstly, burning off seasoning in an oven is safer because it is easier to control the temperature. On a stovetop, it is challenging to regulate the heat, and pans can quickly become overheated, causing warping and damage. Ovens, on the other hand, allow for more precise temperature adjustments, ensuring that you do not exceed the safe temperature range for burning off seasoning, which is typically around 500°F to 600°F.
Secondly, ovens provide a more even distribution of heat, preventing hot spots that can lead to uneven burning and potential damage to the pan. This even heat distribution is crucial for effectively removing the old seasoning layer without causing localized overheating.
Additionally, when burning off seasoning in an oven, you can utilize the self-cleaning cycle, which is designed to burn off any residue at extremely high temperatures, typically around 900°F. While this cycle will turn the seasoning to ash, it also eliminates the need for harsh chemicals or excessive scrubbing, making it a safer and more convenient option.
Furthermore, seasoning in an oven is generally a safer method. Ovens provide better airflow control, preventing excessive smoking and minimizing the risk of fire. When seasoning on a stovetop, the oil can easily access all the oxygen it needs to burn, resulting in significant smoke and potential safety hazards. By seasoning in an oven, you can better manage airflow and reduce the risk of uncontrolled burning.
Lastly, seasoning in an oven is often done at lower temperatures than on a stovetop. For example, when using canola or sunflower cooking oil, an oven temperature of 475°F is recommended, which is above the smoking point of the oil but not excessively high. This lower temperature reduces the risk of accidents while still effectively bonding the oil to the metal, creating a protective layer.
In conclusion, seasoning in the oven is safer than on a stovetop due to better temperature control, even heat distribution, the availability of self-cleaning cycles, improved airflow management, and lower required temperatures. While burning off and applying seasoning can be a messy and time-consuming process, taking the necessary precautions and following the recommended procedures will result in a well-seasoned pan that is a pleasure to cook with.
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Burnt seasoning can be scrubbed off
If you are not trying to remove the seasoning, but it is burning off during cooking, you may be cooking at too high a temperature. Seasoning will burn off at high temperatures, especially above 500°F. If you are using an oil with a low smoke point, such as olive oil, this may happen more easily. Try using an oil with a higher smoke point, such as flaxseed oil, lard, or canola oil, or season your pan with onions to create a black, shiny, and non-stick surface.
If you are trying to season your pan, you can do so by heating it to just above the smoke point of the oil you are using. This will allow the oil to bake onto the pan and form a protective layer. However, be careful not to exceed the smoke point, as this will cause the oil to burn off.
If you are having trouble with your pan's seasoning, try a different method of seasoning, or strip and reseason the pan.
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