Use a paper towel to apply a microscopic layer of oil—just enough to coat the surface without pooling. High smoke point allows for aggressive heat management.
The Neutral Scent Advantage of Avocado Oil for Cast Iron
Unrefined, or "extra virgin," avocado oil has a lower smoke point (around 400°F or 260°C) and a distinct, grassy flavor. The key is to heat the oil until it just starts to smoke, allow it to cool, and repeat the process to build up a robust layer of polymerized fat.
Neutral scent and flavor prevent contamination of future dishes. This means you can apply heat aggressively enough to drive off moisture and initiate the polymerization reaction without the oil burning and creating a sticky, uneven layer.
The Neutral Scent Benefit of Avocado Oil for Cast Iron Seasoning
Advantages of Using Avocado Oil Beyond its thermal resilience, avocado oil brings several practical benefits to the seasoning process. Avocado oil’s stability under high heat makes it a prime candidate for the initial seasoning process and for refreshing an existing coat.
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