Best Oils For Seasoning Your Cast Iron Pan

Seasoning a cast-iron pan is essential to creating a non-stick texture that acts as a protective coat. The process involves baking oil onto the skillet, which fills the tiny pores that are naturally part of the pan. The best oils for seasoning cast-iron pans include grapeseed oil, canola oil, and vegetable oil. These oils have high smoke points, neutral flavours, and are readily available. Grapeseed oil, in particular, is inexpensive and has a high amount of unsaturated fats, making it a popular choice for cast-iron seasoning.

Oils to use: grapeseed, canola, vegetable, avocado, sunflower

Seasoning a cast-iron pan is a process called polymerization, where a layer of carbonized oil is baked onto the pan, giving it a classic black patina. This process creates a natural, easy-release cooking surface and helps prevent rusting.

When it comes to choosing an oil to season your cast-iron pan, there are several options that can deliver great results. Here are the details on some of the most recommended oils:

Grapeseed Oil

Grapeseed oil is highly recommended for seasoning cast-iron pans. It has a high smoke point, which is ideal for the seasoning process. Grapeseed oil is versatile, easy to find in grocery stores, and usually comes at a reasonable price. It produces a smooth and quite nonstick surface, making it a top choice for many.

Canola Oil

Canola oil is another excellent option for seasoning cast-iron pans. It has a high smoke point, making it suitable for the high temperatures required in the oven. Canola oil is affordable and readily available, making it a convenient choice. It can be applied using a spray bottle or a lint-free rag for even distribution.

Vegetable Oil

Vegetable oil is often recommended for seasoning cast iron due to its availability, affordability, and effectiveness. It has a high smoke point, making it suitable for the seasoning process. Lodge, a popular manufacturer of cast-iron cookware, uses a thin layer of soy-based vegetable oil for seasoning their products.

Avocado Oil

Avocado oil is another favourite for seasoning cast-iron pans. It has a high smoke point, allowing it to withstand the high temperatures needed for effective seasoning. Avocado oil is recommended for cast-iron pans that already have a shiny, slick surface. It helps maintain and enhance the nonstick properties of a well-seasoned pan.

Sunflower Oil

Sunflower oil can also be used for seasoning cast-iron pans. It has a neutral flavour and works well, although it may be a bit pricier than some other options. It polymerizes well, which is the key to successful cast-iron seasoning.

In summary, when choosing an oil to season your cast-iron pan, consider factors such as smoke point, availability, affordability, and effectiveness. Grapeseed, canola, vegetable, avocado, and sunflower oils are all excellent choices, each with its unique advantages.

Oils to avoid: olive, peanut, coconut

When it comes to seasoning a cast-iron pan, there are several oils that you should avoid. Olive oil, for instance, is a poor choice due to its exceptionally low smoke point, which will cause it to burn and release harmful chemicals into the air. While you could try to season at a lower temperature, this is a laborious process with less predictable results.

Peanut oil is another oil to avoid, as its strong flavour can negatively impact the taste of your food. Similarly, coconut oil is not recommended due to its high saturated fat content, which lowers the polymerization required in the seasoning process, resulting in a less durable finish.

Other oils to steer clear of when seasoning cast iron include lard and bacon grease, as these animal-based fats can turn rancid if the cookware is stored for too long.

What is seasoning?

Seasoning a cast-iron pan is the process of applying a thin layer of cooking oil to its surface to fill the tiny pores that are naturally a part of any cast-iron pan, pot, or skillet. This process creates a protective layer of seasoning on the cast iron, giving it an easy-release finish.

Seasoning a cast-iron pan is necessary to build a strong, non-stick coating that keeps your food moving easily around your pan. The smooth iron surface allows you to use less cooking fat and oil, making your meals lower in calories. A good seasoning also makes food taste better as the seasoning absorbs and imparts some delicious complex flavours from the foods you cook in your cast-iron cookware.

When it comes to choosing an oil to season your cast-iron pan, there are many options. All cooking oils and fats can be used for seasoning cast iron. Lodge, a brand that manufactures cast-iron cookware, recommends vegetable oil, melted shortening, or canola oil for seasoning cast iron, based on availability, affordability, effectiveness, and having a high smoke point. Lodge sprays a thin layer of soy-based vegetable oil onto its cast-iron cookware and bakes it at a high temperature.

Other oils that can be used for seasoning cast iron include grapeseed oil, flaxseed oil, coconut oil, peanut oil, sunflower oil, avocado oil, and olive oil. However, it is important to note that olive oil has a low smoke point, and using it to season cast iron the traditional way will result in burning carcinogens floating into the air.

The process of seasoning a cast-iron pan involves heating the pan in the oven at a low temperature to open up the pores, coating the pan with a thin layer of oil, and then heating the pan at a higher temperature to allow the oil to polymerize and bond with the pan. This forms a tough coating that protects the metal from rusting.

In the context of cooking, the term "seasoning" also refers to the act of adding herbs, spices, salts, and/or sugars to food to enhance its flavour. Seasonings are typically added near the end of the cooking period or at the table when the food is served.

How to season a cast iron pan

Seasoning a cast iron pan is a straightforward process that will ensure your cookware is protected and has a non-stick finish.

Step 1: Wash and Dry Your Pan

First, scrub your pan with warm, soapy water. Then, dry it thoroughly with a towel. You can also place the pan on a stovetop flame for a couple of minutes to ensure no moisture remains.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, rub a thin layer of oil all over the pan, including the bottom, handle, and outside. Any cooking oil will work, but it's best to use one with a high smoke point, such as grapeseed, canola, or vegetable oil. Avoid using too much oil, as this will cause the pan to become sticky. The pan should feel practically dry to the touch.

Step 3: Bake the Pan

Place the pan upside down on the top rack of your oven and line the bottom rack with foil or a baking sheet to catch any oil drips. Heat the oven to between 350°F and 500°F and bake the pan for at least 30 minutes. This process, called polymerization, will cause the oil to bond to the metal, creating a hard, protective coating.

Step 4: Cool the Pan

Turn off the oven and let the pan cool down completely before removing it.

Step 5: Repeat as Needed

If your pan is new or unseasoned, you may need to repeat the above steps multiple times to build up a smooth, non-stick finish. Each time, make sure to use a very thin layer of oil, as multiple thin layers are better than one thick layer.

Maintaining Your Seasoning

The best way to maintain your cast iron pan's seasoning is to use it! Each time you cook with oil, you'll be adding to the seasoning. However, cooking acidic foods or using excessive heat or abrasive cleaning tools can remove some of the seasoning. To counteract this, simply rub a little oil into your pan after each use.

How to clean a cast iron pan

Cast iron pans are durable and long-lasting, but they do require some special care to keep them in good condition. Here is a detailed guide on how to clean your cast iron pan:

Step 1: Cleaning the Pan

Start by cleaning your cast iron pan immediately after use while it's still hot. Using hot water, scrub the pan firmly with a cast-iron scrubber or a nylon scrubbing brush. Avoid using soap as it can strip the seasoning from your pan. For stuck-on food, you can use a pan scraper or simmer a little water for 3-5 minutes and then scrape after the pan has cooled. You can also use salt and a dry towel to create abrasion and lift the food away. Remember, never soak your cast iron pan in water as it will lead to rust.

Step 2: Drying the Pan

Thoroughly dry the pan with a lint-free cloth or paper towel. Make sure to dry it completely to prevent rusting. You can place the pan on the stove and turn the burner to high to ensure all the water is evaporated.

Step 3: Seasoning the Pan

Seasoning your cast iron pan is essential to create a rust-resistant, non-stick surface. Heat the clean and dry pan on the stove until it's very hot. Then, using a paper towel, rub a small amount of cooking oil onto the surface of the pan. Oils such as vegetable oil, canola oil, grapeseed oil, or flaxseed oil are commonly used for seasoning. Avoid using olive oil as it has a low smoke point and can release harmful chemicals when heated. After applying the oil, wipe the surface with a clean paper towel to remove any excess oil. You don't want a thick layer of oil, as it will make your pan sticky. Allow the pan to cool before storing it.

Maintaining Your Cast Iron Pan

With proper care, your cast iron pan will improve with age and become increasingly non-stick. Always clean, dry, and season your pan after each use. If your pan becomes rusty, you can remove the rust by scouring it with warm, soapy water and steel wool. Then, apply a thin layer of cooking oil and bake it in the oven at 450-500 degrees Fahrenheit for an hour. Repeat this process as needed until the rust is gone.

Frequently asked questions