Cast Iron Cleaning and Seasoning the Ultimate Guide
I’ve read dozens of Web pages on how to season cast iron, and there is no consensus in the advice. Some say vegetable oils leave a sticky surface and to only use lard. Some say animal fat gives a surface that is too soft and to only use vegetable oils. Some say corn oil is the only fat to use, or Crisco, or olive oil. Some recommend bacon drippings since lard is no longer readily available. Some say you must use a saturated fat – that is, a fat that is solid at room temperature, whether it’s animal or vegetable.
THEY ARE ALL WRONG.
The first time I seasoned a pan I chose avocado oil because it’s monounsaturated and doesn’t easily go rancid. It also has the highest smoke point of any edible oil, 520°F, so I could heat it in a 450°F oven without passing the smoke point. I knew that when cooking, you should never heat an oil past its smoke point because that causes the release of “free radicals”, which are carcinogenic. I was careful not to choose a polyunsaturated oil – and especially not an oil high in omega-3 fatty acids – because these are especially vulnerable to breakdown with heat and the release of free radicals.
To make this all short and sweet for the lazies out there here we go. For further info follow the link below for the entire scientific journey.
There are millions of ways to season a cast iron skillet if you spent any amount of time on the internet. Many of them are here on this site too. I have tried a lot of them and they are all essentially similar in method.
--Get pan hot.
--Add oil with high smoke point.
--Wipe oil into pan.
--Remove from heat
--Let pan cool.
For Cleaning Properly, See the video
Learn MORE / Get RECIPE at Sheryl Canter
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