The Baking Process With the oil applied, the pan is placed in a cold oven and heated to a temperature just below the smoke point of the chosen oil. This gradual cooling helps the polymerisation process set correctly, creating a strong molecular bond.
Mastering Temperature Control for Olive Oil Seasoning
When seasoning, applying oil that is too low in smoke point can lead to incomplete polymerisation, resulting in a weak layer that burns easily during subsequent cooking sessions. This layer is what gives cast iron its iconic non-stick properties and protects it from rust.
Refined or light olive oil performs better, with a smoke point closer to 465°F (240°C). Extra virgin varieties offer superior flavour but are the most difficult to work with due to their low smoke point and high unrefined content.
Mastering Temperature Control for Olive Oil Seasoning
When oil is heated to a specific temperature, its molecules bond together to form a hard, plastic-like coating that bonds directly to the metal. Achieving the correct temperature without overheating the oil is a delicate balance that requires patience and a reliable heat source.
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