Canola Oil Canola oil remains a staple in many kitchens, and for good reason when it comes to cast iron. Knowing which fats to exclude is just as important as knowing which to include.
Understanding Thermal Range and Stability for Cast Iron Seasoning
When you heat an oil to its smoke point, the oil breaks down and the molecules begin to bond together, forming a hard, plastic-like surface. The quality of this layer depends heavily on the stability of the oil used.
Its neutral taste and high smoke point of approximately 400°F (204°C) make it a reliable workhorse for polymerization. Its low smoke point and high levels of impurities cause it to burn and smoke at the temperatures required for polymerization, often before the oil can properly bond to the iron.
Understanding Thermal Range and Stability for Cast Iron Seasoning
It is widely available and affordable, allowing you to build up layers of seasoning without worrying about off-flavors or expensive upkeep. Unlike olive oil, it is very light and does not impart any flavor, making it ideal for building a thin, slick surface that does not taste rancid over time.
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