Cooking with a small amount of high-smoke-point oil in the pan before each use encourages the existing seasoning to become slicker and more resilient over time. Bake the oiled cookware upside down in a preheated oven to allow the excess oil to drip away and a smooth, glass-like coating to form on the cooking side, repeating the process if a stronger layer is desired.
Choosing the Right Oil for Cast Iron Seasoning Success
Avocado oil, with its exceptionally high smoke point, is an excellent choice for building up thick layers of seasoning in a hot oven. An oil that smokes too easily will create a bitter, acrid flavor and a weak layer that does not bond properly to the iron.
Use a paper towel or lint-free cloth to apply a very thin, even layer of oil over the entire cooking surface, including the exterior and handle, because bare metal anywhere can lead to future rust. Common Mistakes to Avoid During Seasoning Even with the perfect oil for cast iron seasoning , errors in technique can compromise the finish.
Best Oil Cast Iron Seasoning Guide
Step-by-Step Application for a Strong Bond Applying the chosen oil correctly is just as important as selecting the right type. The right oil creates a hard, slick polymerized layer that protects the metal from rust and provides a natural non-stick surface.
More About Oil for cast iron seasoning
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