While a thin wipe of olive oil can be used for storage protection, it is best avoided for the initial seasoning process. These fats provide the ideal ratio of fatty acids to create a tough, flexible finish without the fragility of specialized alternatives.
The Best Oil for Cast Iron Seasoning: Hickory and Soya Fats
Using the wrong fat can result in a sticky, rancid layer that flakes off, whereas the correct oil creates a resilient patina that improves with use. Choosing the right oil to season cast iron is the single most important factor in building a durable, non-stick surface that will last for decades.
When heated, it tends to break down into a sticky, gummy residue rather than a smooth polymerized layer. Canola Oil Canola oil is often considered the gold standard for beginners and professionals alike.
Hickory and Soya: The Ideal Seasoning Oils for Cast Iron
This coating is what gives cast iron its non-stick properties and protects it from rust. However, this speed is also its downfall.
More About What oil to season cast iron
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