The goal is to apply the thinnest possible layer of oil, as thick coats lead to an uneven texture and sticky curing. Canola Oil: A staple in many kitchens, generic canola oil has a high smoke point and a favorable fat profile that results in a tough, flexible seasoning.
Understanding Polymerized Oil Protection for Lasting Seasoning
However, even if the smoke point is met, the oil is often rich in polyunsaturated fats. Flaxseed Oil: Known for its high omega-3 content, this oil polymerizes quickly and creates a very hard, slick finish.
A proper application ensures an even cure and prevents the formation of sticky patches. 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.
Understanding Polymerized Oil Protection for Lasting Seasoning
For reliable results, the oil needs to be stable enough to withstand the heat without degrading. When olive oil is heated beyond its smoke point, it breaks down, leaving behind a sticky, gummy residue rather than a hard, durable layer.
More About Can you season cast iron with olive oil
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