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.
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.
Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
Coat your new cast iron pan inside and out with bacon grease or olive oil, I prefer bacon grease. Put the pan in the oven and set the temperature to 400 degrees. After an hour, turn the oven off and allow it to cool. Your pan is now seasoned. Never wash the pan with soap of any kind!
Ideal Temperature Range: The ideal temperature for seasoning cast iron or carbon steel is typically between 350°F to 500°F (175°C to 260°C). This range allows the oil to polymerize effectively without breaking down. It's essential to choose an oil with a smoke point that matches your seasoning temperature.
All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning. Once you're done, just let the pan cool down. It's now ready for cooking.
Although it's recommended that you only need one coat of seasoning to start searing those steaks and baking those Dutch baby pancakes, many folks apply multiple coats of seasoning onto their cast-iron skillets and Dutch ovens. But, like, four or five.
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.
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!
We get lots of questions about this, so we thought we'd share our guide on how to properly season a cast iron pan: Wash the pan well and rinse, then dry completely. Coat the interior of the pan with a thin layer of vegetable oil, lard or shortening. Avoid using butter or a low smoke point oil such as olive oil.
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 Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet has proven time and time again to be the best overall cast iron due to its unrivaled consistent heating at a stellar price.
Clean your cast-iron skillet each time you use it. Doing so prevents stuck-on food from staying on the skillet between uses. If the skillet is only slightly dirty, a quick wipe after cooking in it will work. If dirtier, or food is stuck, then scrubbing it is best.
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.
Meanwhile, heat your clean pan on the stove for 5 minutes to evaporate any lingering moisture. Once the oven is up to temp, put the pan in for 10 minutes, then remove it and increase the heat to 300. Pre-heating the pan this way ensures it's completely dry and opens the iron's pores to better soak up seasoning.
Place pan upside down in 400°F oven for 1 hour. 15. Turn off oven, but leave pan inside, allowing seasoning to cure. 30-60 minutes is recommended.
You can also cook steak in a cast iron skillet and oven. This is especially useful when using the Reverse Sear technique, which is terrific for thick-cut steaks, including Filet Mignon Steaks over 2 inches thick and Extra-Thick Cut Bone-In Ribeye Steaks, also known as Cowboy-Cut Steaks or Tomahawk Steaks.
Place a cast iron skillet over direct heat, and heat up some olive oil. In the meantime, go ahead and season the steak. The recipe calls for straight salt and cracked black pepper. Add garlic to that, and we're going with our trusty SPG rub.
Apply Oil to the Skillet
Rub the skillet all over – including the sides and bottom of the pan – with a neutral-flavored oil with a smoke point that's above 400°F. Refined corn oil, refined sunflower oil and grapeseed oil are all fine options because they are affordable and their smoke points are 450°F or higher.