Any cooking fat will work, but some make more sense than others. For example, there's absolutely no reason to waste extra-virgin olive oil or other expensive oils for your cast-iron seasoning. We use Crisco shortening because it's inexpensive and easy to apply.
Dry the pans with a dishcloth. 2) Pour a small amount of flaxseed oil into the pan. I have tried seasoning with coconut oil, canola, crisco shortening etc. I did get a reasonable result with canola, but have seen the best results using flaxseed.
What is the best oil to season a cast iron skillet with? Coconut oil, lard, tallow, or pure flax seed oil (not linseed) are your best options. Some people use spray vegetable oil, but you want to be sure that you use pure oil without any chemicals or additives in it.
Jeff uses Crisco vegetable shortening to season cast iron, which produces a durable finish. He recommends heating the cast iron to no more than 400° (40° to 50° higher than the smoke point for Crisco). If you use a different fat, with a higher smoke point, you should adjust the oven temperature accordingly.
Oils with a higher unsaturated fat content break down and polymerize more readily. This means grapeseed oil should create superior cast iron seasoning than the oils in Crisco and Crisbee. Also, grapeseed oil should leave behind a higher carbon residue, which would increase the darker coloring of the cast iron.
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. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
The best oil to season your cast iron, according to Ross, is Crisco. It's not only versatile and easy to find, but it's also food safe. You need to reseason your cast iron only occasionally—the pans actually get better with age when cared for properly—but you should still apply a fine layer of oil after every use.
Some activities may remove a bit of seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads. That's why our simple cleaning steps have you rub oil into your pan after each use to ensure the seasoning remains for quality cooking.
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.
Any cooking fat will work, but some make more sense than others. For example, there's absolutely no reason to waste extra-virgin olive oil or other expensive oils for your cast-iron seasoning. We use Crisco shortening because it's inexpensive and easy to apply.
When you season your cast iron, the oil on the skillet undergoes a process called polymerization. Applying too much oil prevents proper polymerization, leaving your cast iron streaky, sticky, bubbly, and tacky.
The smoke point of Crisco shortening and oil is at 440 degrees fahrenheit or 227 degrees celsius. For frying, we recommend setting your oil to 365 degrees fahrenheit or 185 degrees celsius.
Sticky Surface
If the seasoning in your pan is sticky, this is a sign of excess oil built up on the cookware. The Fix: To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees F for one hour. Allow to cool and repeat if necessary.
Seasoning your skillet in the oven can create these thick layers that are prone to flaking, which is why we don't typically recommend it. Sometimes flaking seasoning can just be caused by cooking the wrong thing, like an acidic sauce or a salty broth.
Lard and bacon are the best seasoning oils
A proper seasoning fills in the tiny crevices and pores in the surface of your cast-iron pan with a hydrophobic, plastic-like layer. This layer prevents water-soluble proteins (eggs, meat and cheese) from sticking to the pan.
A pan is 'seasoned' by applying a thin fat or oil (like canola oil or Crisco) to the pan and heating the pan greater than the smoke point of that oil for a period of time. (Example: Crisco smokes at 440 degrees F; You'd season the pan at roughly 490-500 degrees for about an hour).
Bake the Pan for 1 Hour
Bake upside down in the oven at 350 degrees F for 1 hour (line the rack below with foil to catch any oil drips). This will protect the surface and give it an almost nonstick quality. Some people tout another seasoning method: heating the pan on the stove.
We like to use canola oil because of its high smoke point. If you don't have it on hand, we recommend trying avocado oil, vegetable oil, or a light olive oil. For more info on choosing the right oil, check out our article, “Oils for Cast Iron Cooking and Seasoning.”
For long-term care, it is best practice to oil an iron skillet after each use. A well-seasoned skillet has a distinct look to it. It is noticeably dark with a shiny, semi-gloss finish. Of course, if you rarely use your cast-iron skillet, oiling it only two to three times a year will work.
CLEAN CAST-IRON SKILLET AFTER EVERY USE
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food. (Use small amount of soap if you like; rinse well.)
When using carbon-steel and cast-iron pans, some people like to heat the dry pan first, then add the oil. This is because high heat causes the oil to oxidize and polymerize, allowing it to bond to the metal, filling in any small pits and divots—a process that seasons the pan, essentially giving it a nonstick surface.
Use vegetable oil or canola oil, coconut oil, flaxseed oil, or lard! Or just cook up some bacon or fry some chicken in Crisco. The one thing all of these methods have in common is this — add some fat and cook with the dang thing. Truly that is, in a nutshell, how you season a cast iron skillet.
The shelf life of a shortening or oil product depends a great deal on how it has been stored and handled. For the best results, Crisco products should be stored in a cool, dry place away from strong odors, direct sunlight, and sources of heat (stoves, dishwashers, and refrigerators).