Oil with a higher smoke point is best for your cast iron. Stick to oils such as coconut, avocado, flaxseed, etc. Avoid using low smoke point varieties such as extra virgin olive oil or butter.
You want to choose an oil that has a high smoke point. Coconut, avocado, and lard (if using frequently) are the healthiest options, but almost any cooking oil will work. You can also use this homemade cast iron seasoning recipe found here.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado.
While coconut oil typically has a lower smoke point compared to some other options, using refined coconut oil can work for searing steaks as it can withstand temperatures of around 400°F to 450°F (204°C to 232°C).
Delicious and juicy filet mignon steaks get pan-fried in organic coconut oil over medium heat for about 12 minutes. The result is mouth-watering medium rare steaks that were devoured much faster than it took to make them :) Like & subscribe to our channel for DAILY beef content!
Due to its high saturated fat content, it is best to use coconut oil in moderation. Research has suggested that coconut oil raises both high-density lipoprotein (HDL), or “good,” and low-density lipoprotein (LDL), or “bad,” cholesterol levels more than unsaturated oils but less than butter.
The most stable vegetable oils include jojoba (actually a liquid wax), meadowfoam, fractionated coconut, watermelon seed, moringa and high oleic sunflower oils.
Can I use olive oil to season my cast iron pan? The answer is a resounding YES. If you're thinking of using something else, like vegetable oil, make sure you do your research. Olive oil has a high smoke point and when done properly you can keep your pan in good shape for years and years.
You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.
Coconut Oil's smoking point is between 350-385°F (175-196°C), so it may deteriorate faster at higher temperatures. It's best to keep coconut oil right at 350°F while cooking to preserve it for as long as possible.
If not using Carbon Steel Seasoning Wax, reach for flavor-neutral oils with a high smoke point for seasoning. We recommend oils like canola, grapeseed, or sunflower, and leaving both lower-smoke point and flavored ones (like sesame, coconut, or peanut oil) on the shelf.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
Coconut oil can go bad due to several factors. Exposure to air, light, and temperature fluctuations can lead to oxidation, causing the oil to become rancid. Oxidation involves the breakdown of fatty acid chains within the oil, leading to the formation of unstable compounds known as free radicals.
Remember, extra virgin olive oil does not expire and, if you follow the recommendations we have given you, you will ensure that it does not lose any of its qualities.
Oils high in polyunsaturated fats such as corn or vegetable oil will go rancid faster than olive oil. Olive oil is mostly monounsaturated fat. Additionally, olive oil actually contains antioxidants and natural compounds that protect it from rancidity.
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation. Taking care of cast iron cookware is as easy as 1 – 2 – 3.
All cast iron, whether natural or coated, has a much higher carbon concentration than other popular food-safe metals like stainless steel and aluminum. This means that natural cast iron is more susceptible to corrosion because when carbon combines with oxygen and water, rust forms.
But many scientists say there's not enough scientific evidence for these claims. Coconut oil is high in saturated fat, which the American Heart Association says can raise your cholesterol levels and your risk of heart disease. If you include coconut oil in your diet, it's best to do so in moderation.
Coconut oil has a lower viscosity than other cooking oils, so a tablespoon is a good place to start. Heat the oil until it turns clear before cracking your eggs and frying them. If you want to curb the sweetness of the coconut oil, add a bit more salt, seasoning, or a dash of acid for a balanced flavor.
You'll want to avoid or limit less healthy cooking oils, such as soybean, corn, and canola oil.