Understanding the Chemistry of Seasoning Seasoning is the process of polymerizing oil to create a hard, protective layer bonded to the metal. Wash the cast iron thoroughly with hot water and a stiff brush.
First Time Seasoning Cast Iron with Olive Oil: Your Step-by-Step Guide
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 goal is to create a thin, almost invisible layer of oil that cures evenly.
Instead, refined or light olive oil is the superior choice. Rushing this process or using too much oil will result in a sticky surface that attracts food particles rather than repelling them.
First Time Seasoning Cast Iron with Olive Oil: A Step-by-Step Guide
The critical rule is to wipe until the surface appears completely dry. Dry the pan completely over low heat on the stove to ensure all moisture is gone, as water is the enemy of a good seasoning.
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