After cooking, cool the pan, clean with minimal water, and apply a light coat of oil to protect against moisture. They can polymerize unevenly, leaving a sticky residue or a dark, gummy film.
The Best Oil for Cast Iron: Why Flaxseed Stands Out
Apply a thin, even layer of oil to the interior and exterior using a lint-free cloth or paper towel. What to Avoid Unrefined or low-smoke-point oils, such as extra virgin olive oil or butter, are poor choices for initial seasoning.
Always start with a clean, degreased surface using hot water and a stiff brush. It has a high smoke point and a neutral flavor, and it tends to create a flexible, durable seasoning that withstands frequent use without flaking.
The Best Oil for Cast Iron: Flaxseed Seasoning Explained
Using the wrong oil can result in a sticky, tacky surface that burns rather than polymerizes, leading to frustration and uneven cooking performance. Fats used in cooking—such as bacon fat, lard, or clarified butter—add flavor and further build the patina.
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