Furthermore, its high smoke point allows you to achieve the necessary temperature for polymerization to occur effectively, ensuring a hard, slick surface rather than a soft, tacky one. This makes it a reliable option for both the initial seasoning of a new skillet and the re-seasoning of an old one.
Caring for Your Cast Iron with Avocado Oil: A Step-by-Step Approach
Preheat your oven to a temperature between 450°F and 500°F (230°C to 260°C). It is vital that there is no moisture left, as water will cause the seasoning to stick poorly and potentially rust.
This exceptionally high threshold makes it theoretically an excellent candidate for building a strong, durable polymerized layer without the risk of smoking up your kitchen. The Role of Smoke Point and Polymerization For successful polymerization, the oil must be heated to a temperature high enough to break down its structure, but not so high that it simply burns and creates a sticky residue.
How to Use Avocado Oil for Cast Iron Skillet Care and Seasoning
While you can use the smoke point of the oil as a guide, a temperature within this range ensures consistent polymerization. Place the oiled skillet upside down on the middle oven rack.
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