You should barely be able to see the oil on the surface. Furthermore, its high smoke point allows you to achieve the necessary temperature for polymerization to occur effectively, ensuring a hard, slick surface rather than a soft, tacky one.
Why Moisture Ruins Seasoning and the Importance of Complete Drying
Avocado oil boasts one of the highest smoke points among cooking oils, typically ranging from 480°F to 520°F (250°C to 270°C), depending on whether it is refined or unrefined. Dry the skillet completely over medium heat on the stovetop.
Preheat your oven to a temperature between 450°F and 500°F (230°C to 260°C). Wipe the oil over the entire interior and exterior of the skillet, including the handle, with a very thin, even layer.
Why Moisture Ruins Avocado Oil Seasoning on Cast Iron
The Role of Smoke Point and Polymerization Why Avocado Oil is a Strong Contender Practical Steps for Seasoning with Avocado Oil Step-by-Step Guide Start by giving your cast iron skillet a thorough cleaning. It is vital that there is no moisture left, as water will cause the seasoning to stick poorly and potentially rust.
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