However, due to their moderate stability, they may require more layers than the more specialized oils listed above. Incorporating these into your seasoning routine will drastically reduce the time required to build a durable non-stick surface and ensure a consistent, professional-grade result every time.
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For the specific purpose of seasoning, refined high-smoke-point oils are almost always the superior choice because they provide the necessary thermal stability without introducing unwanted flavors or residues. When an oil reaches its smoke point, it starts to degrade, creating free fatty acids and other compounds that result in a weak, sticky polymer layer rather than a hard, slick finish.
Unrefined Oils When evaluating smoke points, it is crucial to distinguish between refined and unrefined oils. Unrefined or "virgin" oils, such as extra virgin olive oil or unrefined walnut oil, are expelled using mechanical processes without chemicals or high heat.
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While the concept seems simple—heat oil until it polymerizes—getting it right requires understanding the specific properties of the cooking fats you use. The Science Behind Smoke Points The smoke point of an oil is the temperature at which it begins to break down chemically, producing visible smoke.
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