This makes it a reliable option for both the initial seasoning of a new skillet and the re-seasoning of an old one. Unlike oils with low smoke points, avocado oil is less likely to impart a burnt or bitter taste to your seasoning.
Step By Step Avocado Oil Seasoning For Your Cast Iron Skillet
Seasoning is not just about adding a layer of fat; it is a chemical process where oil polymerizes. The question of whether you can use avocado oil to season cast iron is one that deserves a detailed look, moving beyond a simple yes or no to understand the science and practical results.
Avocado oil boasts one of the highest smoke points among cooking oils, typically ranging from 480°F to 520°F (250°C to 270°C), depending on whether it is refined or unrefined. It is vital that there is no moisture left, as water will cause the seasoning to stick poorly and potentially rust.
Step By Step Avocado Oil Seasoning
The smoke point is the temperature at which an oil starts to smoke and break down, leading to an unpleasant taste and ineffective seasoning. While you can use the smoke point of the oil as a guide, a temperature within this range ensures consistent polymerization.
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