These refined oils have a high smoke point, typically around 400°F (204°C), and a neutral flavour that does not interfere with the taste of food. While they may not polymerise as hard as flaxseed, they create a perfectly serviceable non-stick surface that is easy to maintain and ideal for the home cook who values practicality.
Understanding Smoke Points and Polymerization for Superior Cast Iron Seasoning
Refined Canola and Vegetable Oil: The Reliable Workhorses Refined canola and generic vegetable oils are budget-friendly staples that deliver reliable results. Unrefined or "virgin" oils, such as extra virgin olive oil or butter, contain impurities and low smoke points that cause them to burn rather than polymerise.
Wipe a minimal amount of oil onto the cooled cast iron using a paper towel, ensuring you cover the cooking surface and exterior. Oils to Avoid for Seasoning Not all fats are created equal, and using the wrong type can sabotage your efforts.
Understanding Smoke Points and Polymerization for Cast Iron
It is best to reserve these delicious fats for cooking and use high smoke point oils specifically for the curing process. While the internet is saturated with conflicting advice, understanding the science behind smoke points and polymerisation transforms the process from guesswork into a precise craft.
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