When it comes to seasoning a cast iron skillet, not all oils are created equal. Some perform much better than others. How to choose and differentiate between them all? How to season, and how to clean a rusty cast iron pan? We’ve got you covered.
Cast iron cookware has been used for hundreds of years. Known for their heft and ability to cook foods evenly, cast iron pots and skillets can be used for frying chicken, simmering stews, and baking cornbread. The key is knowing how to successfully care for it.
Table of Contents
What is the Best Oil to Use on Cast Iron?
The oil you use should have a high smoke point. Vegetable oil, canola oil or melted shortening are good options that are easy to find at grocery stores.
Why Do I Need to Season the Cast Iron Pan?
When you hear the term seasoning in relation to cast iron cookware, it’s referring to a layer of carbonized oil that helps to prevent food from sticking, and the pan from rusting. Over time, this seasoning can begin to wear out due to acidic food, cooking at high heat, or using abrasive utensils or scrubs. To keep your pans in good condition, it’s important to season them from time to time. This will help to prolong the life of the pan, and will help to prevent food from sticking.
Different Oil Options Comparison (Pros and Cons)
1. Canola Oil
Easily found in grocery stores and economical, canola oil has a smoke point of 425 ℉, has a neutral flavor, and is a good choice for sauteing, searing, roasting, frying, and baking.
2. Sunflower Oil
This oil is also economical and easy to find. Sunflower oil has a smoke point of 440 ℉, is neutral in flavor, and is a good choice for sauteing, searing, roasting, frying, and baking.
3. Flaxseed Oil
This oil has a distinct flavor and a low smoke point of just 225 ℉. It is not a good choice for medium or high temperature cooking.
4. Grapeseed Oil
5. This oil has a smoke point of 420 ℉, has a neutral flavor, and is a good choice for sauteing, searing, roasting, frying, and baking. It’s a bit pricier than canola and sunflower oils.
6. Peanut Oil
This oil has a high smoke point of 450 ℉, is neutral in flavor, and is a good choice for sauteing, searing, roasting and frying. It is inexpensive and is a popular favorite for deep-frying.
7. Extra Virgin Olive Oil
This oil is a popular choice for salad dressings and has a distinctive flavor. Because of its smoke point of 375℉, it can be used for sauteing and roasting but isn’t a good choice for medium or high heat cooking. Extra virgin olive oil is readily available and reasonably priced.
8. Melted Shortening
This option has a neutral flavor but a low smoke point of 360℉. It is very economical, easy to find, and a good choice for frying and baking.
9. Lodge Seasoning Spray
Known for their high-quality cast iron cookware, Lodge’s cast iron seasoning spray is made of 100% canola oil. It’s convenient but is less economical than purchasing a bottle of canola or sunflower oil.
Tips for Seasoning a Cast Iron Pan
- Make sure it’s completely dry before seasoning: After scrubbing your pan with hot, soapy water, rinse and thoroughly dry. This will help to adhere the oil to the pan and prevent rusting.
- Be careful when removing the pan from the oven as it’s extremely hot: Cast iron retains heat well and is quite heavy. Use thick oven mitts to prevent getting burned.
- Place the cast iron pan upside down in the oven while baking: Placing the pan upside down will ensure that all surfaces are exposed to the heat.
Best Oil for Cast Iron & How to Season a Cast Iron Pan
Ingredients
- Vegetable oil
- Paper towel
- Dish soap
- Cleaning brush
Instructions
- Preheat the oven to 375℉.
- Use dish soap to clean the pan with a cleaning brush.
- Rinse with water. If there’s still some residue left, simmer a little water in the pan for about 5 minutes.
- Then use some paper towel to dry the pan THOROUGHLY.
- Brush oil around the pan, or pour some oil onto paper towels, then rub the paper towel all over the pan.
- Place the pan upside down on a middle rack in the oven.
- Bake for about 1 hour. Let it cool to room temperature.
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