Ella Walter
Seasoning a cast iron pan is a process that helps the pan develop a natural non-stick surface. This is done by heating thin layers of fat (like oil) on the cast iron, which bond to the metal and to each other through polymerization. Canola oil is a popular choice for seasoning cast iron pans due to its neutral scent, high smoke point of 400°F, and availability as a spray. However, there are conflicting opinions on the best oil for seasoning cast iron, with some sources recommending grapeseed oil, avocado oil, or flaxseed oil instead.
| Characteristics | Values |
|---|---|
| Seasoning a cast iron pan with canola oil | Possible |
| Smoke point | 400º F |
| Seasoning process time | 30 minutes to 1 hour |
| Oiling and heating repetitions | 3-4 times |
| Oven temperature | 400º F minimum |
| Suggested oven temperature range | 425-450º F |
| Factory coating | Needs to be removed before seasoning |
| Pan maintenance | Easy |
| Pan cleaning | No abrasive scrubbers |
| Pan drying | On stovetop flame for a few minutes |
| Oil coating | Thin, spread with paper towel |
| Pan position | Upside down |
| Seasoning reinforcement | Repeat process a few times |
| Seasoning frequency | Twice a year |
| Seasoning before use | Not required |
| Pan restoration | Remove old seasoning and rust |
| Pan cooling | Slow |
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What You'll Learn
Canola oil's smoke point
Canola oil is made by pressing canola seeds and extracting the oil. It is rich in healthy monounsaturated fats and has a neutral taste and scent. It is a great option for frying as it has a high smoke point of 400°F (204°C). The smoke point of an oil is the temperature at which it starts to smoke. When an oil reaches its smoke point, it starts to break down, releasing free radicals and acrolein, which gives burnt food its acrid flavour and aroma.
Canola oil is a popular choice for seasoning cast iron pans due to its high smoke point. Seasoning a cast iron pan involves creating a hard, protective coating by heating thin layers of fat (like oil) on the pan. As the fat is heated, it bonds to the metal and to itself in a process called polymerization, converting into a form of plastic. This creates a hard, blackened, non-stick skin that protects the metal.
When seasoning a cast iron pan with canola oil, it is important to keep the oven temperature below 400°F (204°C) to prevent the oil from smoking. A little smoking is fine, as it indicates that the seasoning is working. However, prolonged exposure to excessive heat will cause the canola oil to burn, resulting in a bitter flavour being imparted into the pan. Therefore, it is recommended to keep the oven temperature relatively low when seasoning with canola oil to avoid burning.
While canola oil is a suitable option for seasoning cast iron pans, other oils with higher smoke points, such as avocado oil (smoke point of 520°F or 271°C), can also be used. However, avocado oil is typically more expensive than canola oil. It's important to note that the smoke point of oils can vary depending on factors such as free fatty acid content, storage conditions, and processing methods.
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Other oils for seasoning cast iron
While canola oil is a great option for seasoning cast iron due to its neutral scent, taste, and high smoke point, there are several other oils that can be used for the same purpose.
Vegetable oil is a popular choice for seasoning cast iron. It is a blend of various oils, usually including sunflower, corn, soy, and safflower. It has a high smoke point, making it suitable for high-heat cooking. Lodge, a manufacturer of cast iron cookware, recommends using vegetable oil for seasoning their products. They also offer a seasoning spray that can be used for convenience.
Grapeseed oil is another highly recommended option for seasoning cast iron. It has a high smoke point, which means it can withstand higher temperatures without smoking up your kitchen. Grapeseed oil is also rich in unsaturated fats, which are more prone to oxidation and polymerization, resulting in a durable seasoning layer.
Flaxseed oil is a growing trend for seasoning cast iron. It has a very low smoke point of 225°F, which means it quickly polymerizes into a layer of seasoning. However, some people have found that flaxseed coatings can get brittle and flake off over time.
Avocado oil, a vegetable oil with a high smoke point of 520°, is also suitable for seasoning cast iron. If you frequently cook at temperatures above 400°F, avocado oil is a good option as it can withstand higher heat without burning off.
Other oils that can be used for seasoning cast iron include bacon grease, lard, coconut oil, and olive oil. However, these oils are high in saturated fats, which are not as effective as unsaturated fats for seasoning. Additionally, animal-based fats like lard and bacon grease can go rancid if the cookware is stored for too long.
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Cleaning cast iron
Cast iron cookware is a versatile, inexpensive, and long-lasting option for your kitchen. However, cast iron does require some care when cleaning to maintain its non-stick coating, known as "seasoning," and to prevent rusting.
- Scrape off any large chunks of stuck-on food with a flat metal utensil or a plastic pan scraper. You can also use a chainmail scrubber to remove stuck-on food without damaging the seasoning.
- Wash the pan with warm water and a small amount of mild soap. While some sources recommend using coarse salt for this step, others suggest avoiding abrasive scrubbers and large amounts of soap, as they can strip the seasoning from your pan.
- If your pan has developed rust, you can use steel wool or a metal scrubber to remove the rust before reseasoning.
- Rinse the pan thoroughly to remove any soap residue.
- Dry the pan completely using a lint-free cloth, paper towel, or by placing it over a hot flame or burner on your stovetop for a few minutes.
- Once the pan is dry, apply a light layer of cooking oil or seasoning spray to the surface, including the handle. This step helps maintain the seasoning and prevents rust.
- Place the oiled pan in the oven upside down on the top rack, with a baking sheet or aluminium foil on the bottom rack to catch any excess oil. Bake at 450-500 degrees F for about an hour.
- Allow the pan to cool completely before storing.
By following these steps, you can keep your cast iron cookware in good condition and build up a durable non-stick coating over time.
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How to season cast iron
Seasoning a cast-iron pan is a simple process that only takes about an hour in the oven. It is important to season cast iron to create a protective coating that prevents rusting and food from sticking to the pan.
Firstly, ensure your pan is clean and dry. If your pan is new, it may have a factory coating that needs to be removed before seasoning. Wash the pan with warm, soapy water, then dry it thoroughly with a towel. To remove any remaining moisture, place the pan on a stovetop flame for a minute or two.
Next, add a thin layer of canola oil to the pan. Canola oil is a great option for seasoning cast iron due to its neutral scent and high smoke point of 400°F (204°C). Use a paper towel or spray to coat the entire pan, including the handle, and absorb any excess oil. It is important not to be too generous with the coating, as you do not want the oil to pool at the bottom of the pan while it is baking.
Now, place the pan upside down in the oven and preheat to a minimum of 400°F (204°C). A higher temperature of 425-450°F (218-232°C) is recommended to ensure the skillet reaches the desired temperature throughout. Leave the pan in the oven for 30 minutes to an hour. You will see smoke coming from the pan as the oil begins to polymerize and bond to the metal. Once the smoke disappears, the polymerization process is complete, and you can remove the pan from the oven.
Let the pan cool down, and your cast-iron skillet is now ready for cooking! Repeat the seasoning process two to three more times to set a good initial layer of seasoning. Remember to reseason your pan twice a year or more frequently if you often cook acidic or high-heat foods.
After seasoning, avoid using abrasive scrubbers to clean your cast iron, as this can damage the coating. Instead, scrub the pan with kosher salt and warm water, then dry it over the stove before wiping and smoking the canola oil.
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Maintaining cast iron
Firstly, it is important to note that cast iron can be washed with soap and water. Old detergents used to contain lye, which would pit the surface of the pan, but modern dish soap will not damage the seasoning. Soaking the pan in water will not harm the surface either, and is in fact a good way to remove stubborn, stuck-on food. However, rust will occur if the pan is left to sit around wet. So, after washing, it is important to dry the pan thoroughly. This can be done by placing the pan on a stovetop flame for a few minutes.
Once the pan is completely dry, a very small amount of oil should be rubbed all over the pan, including the handle, using a paper towel. The oil should be wiped away so thoroughly that the pan appears to have no oil on it at all. This thin layer of oil will polymerize when heated, forming a plastic-like coating that fills in the pan's irregularities and protects the metal from rust.
To maintain the seasoning, it is best to use the pan as often as possible, especially for cooking with fats or oils. Each time the pan is used for cooking with fat, more seasoning will be added. This will build up over time, making the pan increasingly non-stick.
If the pan is used for cooking acidic foods, it may be necessary to re-season more often. However, a quick exposure to something acidic will not be a problem, as the acid is not coming into direct contact with the cast iron, but with the polymerized layer.
If food is burned onto the pan, a chainmail sponge can be used to scrub it off. However, with too much scrubbing, the chainmail can also begin to wear away the seasoning.
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Frequently asked questions
Seasoning is the process of creating a hard, protective coating on a cast iron pan by heating thin layers of fat (like oil). This coating is non-stick and protects the pan from rusting.
First, scrub the pan with warm, soapy water and dry it thoroughly. Heat the pan on a stovetop for a few minutes to remove any remaining water. Add a thin layer of canola oil to the pan, spreading it with a paper towel. Upside down, place the pan in an oven preheated to at least 400°F (204°C) for 30 minutes to an hour. You'll know the process is complete when smoke stops radiating from the pan.
The smoke point of canola oil is 400°F (204°C). It's important to keep the oven temperature below this point to avoid burning the oil. A little smoking is fine, but prolonged excessive heat will cause the oil to burn and become bitter.
Yes, other oils that can be used include vegetable oil, grapeseed oil, avocado oil, olive oil, flaxseed oil, coconut oil, and lard.
