Extra virgin varieties offer superior flavour but are the most difficult to work with due to their low smoke point and high unrefined content. On the other hand, refined olive oil or pure olive oil provides a more stable medium for polymerisation, allowing for a smoother application and a stronger bond to the iron surface without the risk of imparting a bitter taste.
Effective Seasoning with Olive Oil: Tips and Techniques
Extra virgin olive oil, the least processed variety, has a relatively low smoke point ranging between 325°F and 375°F (165°C to 190°C). Olive oil is readily available and eliminates the need to purchase specialised seasoning products.
Refined or light olive oil performs better, with a smoke point closer to 465°F (240°C). These oils are better suited for finishing dishes rather than building a tough seasoning layer.
Refined Olive Oil for Superior Cast Iron Seasoning
The cycle is typically repeated several times to build up multiple layers, resulting in a deep, resilient finish that improves with use. This gradual cooling helps the polymerisation process set correctly, creating a strong molecular bond.
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