When you heat an oil to its smoke point, the triglycerides break down and the molecules bond with the metal, creating a hard, slick, and protective coating. This means you can apply heat aggressively enough to drive off moisture and initiate the polymerization reaction without the oil burning and creating a sticky, uneven layer.
Best Practices for Seasoning Cast Iron with Avocado Oil
Using the unrefined version for seasoning is counterproductive, as it can burn easily and leave a lingering taste that contradicts the goal of creating a neutral cooking surface. Begin by ensuring your cast iron is impeccably clean and completely dry to prevent steam-related rust.
High smoke point allows for aggressive heat management. Avocado oil’s stability under high heat makes it a prime candidate for the initial seasoning process and for refreshing an existing coat.
Best Practices for Seasoning Cast Iron with Avocado Oil
Its thin viscosity allows for a very thin application, which is critical because a thick layer of oil will simply gum up and flake off rather than polymerize properly. Thin consistency promotes even coating and proper polymerization.
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