These fats are chemically unstable and prone to breaking down when exposed to repeated cycles of high heat, leading to a brittle finish that lacks the durability of other fats. When learning to care for cast iron cookware, few questions arise as frequently as whether you can season cast iron with olive oil.
The Science Behind Olive Oil and Cast Iron Seasoning
Extra virgin olive oil, prized for its low acidity and fresh flavor, has a relatively low smoke point ranging from 325°F to 410°F. However, even if the smoke point is met, the oil is often rich in polyunsaturated fats.
In theory, this puts them within the acceptable range for the reaction. For reliable results, the oil needs to be stable enough to withstand the heat without degrading.
The Science Behind Olive Oil and Cast Iron Seasoning Stability
This breakdown creates a finish that is vulnerable to flaking and sticky to the touch. These variants undergo processing that removes impurities, raising their smoke point to around 465°F or higher.
More About Can you season cast iron with olive oil
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