Smoke Points and Stability When selecting an olive oil for cast iron, the smoke point is the primary specification to examine. For the initial curing of a raw pan or for high-heat searing applications, a refined oil is typically the more reliable choice due to its thermal stability.
High Heat Olive Oil Cast Iron Searing: Maximizing Performance and Stability
Extra virgin olive oil (EVOO), prized for its flavor and health benefits, has a relatively low smoke point, generally between 375°F and 405°F (190°C to 207°C). Clean the pan with hot water and a stiff brush, dry it immediately over low heat, and apply a thin wipe of olive oil to protect the surface.
Therefore, many experienced users opt for a hybrid approach. Avoid prolonged soaking or harsh detergents, as these will strip the seasoning.
High Heat Olive Oil Cast Iron Searing: Expert Techniques
Heat the pan upside down in a 450°F (230°C) oven for one hour, allowing the oil to polymerize without the risk of smoking up your kitchen. First, ensure the cast iron is impeccably clean and completely dry.
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