There are a lot of myths and legends around cast iron that are due to older circumstances that are no longer applicable. And spray on oil seems like a pretty efficient way to season given that it’ll apply a fairly light and even.
What? You want high smoke point oils for seasoning. You want to season the pans in temperatures higher than you would be normally cooking in, which means higher smoke point oils. I season all of my cast iron and carbon steel with canola, works great.
If you season with Extra Virgin Olive Oil, it’s going to burn the seasoning off under normal circumstances.
tl;dr Flax oil is best, low-smoke-point oils in general polymerize better, resulting in better and tougher non-stick coatings, but there’s more to it than just smoke point
I mean, there are a lot of types of spray cooking oil I’ve seen. Coconut, olive oil, and soybean (vegetable oil) are what I see most commonly, and none of those have particularly high smoke points.
There are a lot of myths and legends around cast iron that are due to older circumstances that are no longer applicable. And spray on oil seems like a pretty efficient way to season given that it’ll apply a fairly light and even.
I seen a quote yesterday that I liked and it seems fitting here.
Tradition is not an excuse to not think critically.
I heard tradition is the dead telling the living what to do.
Not that all tradition is bad, but many are out dated or were never made for a good reason.
While you are technically correct, I think essentially tradition IS the excuse to not think rationally.
Most spray oils are high smoke point for frying, which is the opposite of what you want for seasoning
What? You want high smoke point oils for seasoning. You want to season the pans in temperatures higher than you would be normally cooking in, which means higher smoke point oils. I season all of my cast iron and carbon steel with canola, works great.
If you season with Extra Virgin Olive Oil, it’s going to burn the seasoning off under normal circumstances.
https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
tl;dr Flax oil is best, low-smoke-point oils in general polymerize better, resulting in better and tougher non-stick coatings, but there’s more to it than just smoke point
I mean, there are a lot of types of spray cooking oil I’ve seen. Coconut, olive oil, and soybean (vegetable oil) are what I see most commonly, and none of those have particularly high smoke points.