What is best oil/fat for seasoning cast iron cookware? I've read veg oils, lard, combinations of oil/fat types. Anyone out there help?!

  • That might not be the best question on the topic though ... there was one a long time ago where someone explained which oils resulted in a hard finish, and which ones were slightly tacky when cool, but amazingly slick when heated up. – Joe Oct 26 '15 at 12:43

Any oil/fat resource that can take high heat, seeing as you rarely clean cast iron it would be a disadvantage to fill it with unnecessary carcinogens.. and some oils just taste awful after high heat, brings off that "trans-fat" almost fishy smell.

I would suggest regular butter or cocoa fat if you prefer to use that.

If you're using oils just avoid things like extra virgin olive oil.

  • This is entirely false. The oil put on cast iron cookware will always "burn", because its meant to. You are baking on the oil, and cooking it to its smoke point, where it undergoes a reaction and polymerizes. This polymer coat is not oil, but a biproduct of the oil, like a residue. The polymer coating gives the pan its non-stick abilities. While you should avoid extra virgin olive oil, because it would be wasteful to use an expensive oil, it also has compounds which will taste bitter when burnt. Butter will suffer similar effects, even clarified butter will burn at this temperature. – tsturzl Oct 27 '15 at 8:29
  • Best oil to use is a soybean oil which will polymerize more easily than most other oils. Its also popular to use hardening oil, like linseed oil, because it polymerizes at lower temperatures. Linseed/flaxseed oil is also used as a finish on wood, because of its ability to polymerize. – tsturzl Oct 27 '15 at 8:33

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