Rushing this process or using too much oil will result in a sticky surface that attracts food particles rather than repelling them. These variants have a higher smoke point and a neutral odor, allowing for a clean polymerization process that builds a solid foundation for your patina.
Olive Oil Vs Other Seasoning Oils: Choosing the Best Fat for Your Patina
Understanding the Chemistry of Seasoning Seasoning is the process of polymerizing oil to create a hard, protective layer bonded to the metal. Extra virgin olive oil (EVOO) is generally not recommended for the initial seasoning process due to its low smoke point and complex flavor profile, which can lead to smoking and sticky residues.
This guide breaks down the science, the steps, and the best practices to ensure your pan performs like new for decades. Instead, refined or light olive oil is the superior choice.
Olive Oil Vs Other Seasoning Oils: Choosing the Right Fat for a Durable Patina
Wash the cast iron thoroughly with hot water and a stiff brush. Dry the pan completely over low heat on the stove to ensure all moisture is gone, as water is the enemy of a good seasoning.
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