Choosing the Right Olive Oil To successfully season with olive oil, you must choose the correct type. When you heat oil, specifically triglycerides, they break down and form polymerized bonds with the iron.
How Decades of Cast Iron Pan Performance Validate Using Olive Oil for Seasoning
Extra virgin olive oil (EVOO) is generally not recommended for the initial seasoning process due to its low smoke point and complex flavor profile, which can lead to smoking and sticky residues. The critical rule is to wipe until the surface appears completely dry.
Use a lint-free cloth or paper towel to rub the oil into the metal. Heat Application and Curing The final step is to bake the oil until it polymerizes.
How Decades of Cast Iron Pan Performance Informs Your Olive Oil Seasoning Choices
Instead, refined or light olive oil is the superior choice. Conversely, extra virgin olive oil smokes at a much lower temperature, around 375°F (190°C).
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