All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point,
While this oil might not get the same hype as flaxseed, grapeseed oil is our personal #1 when it comes to choosing your very best oil for cast-iron seasoning. It tastes good with most flavors and boasts a much higher smoke point.
Give it a light oiling.
Rub the dry skillet all over, including the bottom and the handle, with a very thin layer of neutral cooking oil, such as canola or vegetable oil, the same way you would after seasoning. This helps protect the nonstick surface, further fighting the risk of rusty cast iron.
But can you use coconut oil to season cast iron? Yes! It's important to warm your pan before adding the coconut oil; 350 F ideally. If you're careful to make sure that your pan is seasoned well, this oil is also perfect for daily cast iron cooking.
Ghee is made by heating butter and has a rich flavor and aroma. It has a higher smoke point than butter, so adding it to your recipe will enhance the flavor without burning it. Ghee has 65% saturated and only 5% polyunsaturated fat, which makes it perfect for seasoning the cast iron grill or skillet.
You can use canola, soybean, sesame, sunflower or any standard vegetable oil for this. On a medium flame, start heating the utensil. Just as the utensil starts to smoke, add a few drops of oil and, using a paper towel, spread a thin layer to cover the whole cooking surface.
Although salt is hard, it's still softer than cast iron, so it doesn't risk scratching the surface of your skillet.
Dry thoroughly right after you clean—do not let your cast iron air dry. Set on the stove over medium heat to evaporate any remaining water. Rub with a thin coat of vegetable oil (about a ½ teaspoon for a 10 inch skillet) until evenly coated and shiny. Let cool completely and store in a dry place.
If your skillet didn't come pre-seasoned, you may need to season it three or four times to get a good layer of seasoning before you start cooking. Repeat this process whenever you remove a bit of seasoning, which can happen if you cook with acidic foods or at very high heat.
It can be used for seasoning cast iron, but it's not like other cooking oils. Because the smoke point is so low, the margin of error when seasoning your pan is low. You can burn the oil off if you're not careful. Flaxseed oil is not an ideal oil if you like to fry or cook at high heat.
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.
In short, it's best to apply a very light coating of oil to clean, dry cast iron cookware after each use. The oil protects the iron from moisture and oxidation, which helps prevent rust. Apply cooking oil with a clean, lint-free cloth, then thoroughly wipe down all surfaces of the pan to remove excess oil.
The dullness comes when the oil on the pan burns off before cooking. To fix this, just re-season the pan. If your cast iron still looks dull after re-seasoning it, repeat the process until it achieves a slight sheen.
Can I use soap to wash cast iron? Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed.
Water boils at 212º and cast iron pans without an enamel coating can withstand up to 1500°F. So boiling a little water won't damage your pan. If you don't season your pan well, rust can form in no time, though. If you boil water for too long, you risk wearing down the layer of seasoning.
You'll only need about ⅛ teaspoon of oil to season your cooking surface, but you want to start with more, to make sure you have even coverage before wiping away any excess. Use a clean paper towel to rub the oil in concentric circles, then take a fresh paper towel and wipe up all the residue.
The ideal oil to use for seasoning is one with a high smoke point and a neutral flavor that won't flavor the food you're cooking. The best oils to choose from include safflower, rice bran, soybean, peanut, corn, sunflower, and canola oil.