When you apply oil to cast iron and heat it, the triglycerides in the oil break down and bond to the metal, forming a hard, plastic-like layer. Avocado oil, on the other hand, offers a high smoke point and a stable polymerization rate, making it a favorite for building robust layers.
Cost Performance Cast Iron Oil: Balancing Price and Polymerization
Canola Oil: The Accessible Standard Canola oil is a pantry staple for many home cooks, and it translates well to cast iron maintenance. The Role of Smoke Point and Polymerization Temperature The smoke point of an oil is the temperature at which it starts to burn and break down, releasing harmful free radicals and creating a sticky residue.
It strikes an excellent balance between cost, availability, and performance. Canola oil has a moderate smoke point of approximately 400°F (204°C), which is sufficient for building a solid polymerized layer.
Cost Performance Cast Iron Oil: Balancing Price and Polymerization
Seasoning is not a coating of oil; it is a chemical process known as polymerization. Understanding the Chemistry of Seasoning Before selecting an oil, it is essential to understand what "seasoning" actually means.
More About What is the best oil to season cast iron
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