A neutral cooking oil such as canola or ordinary vegetable oil is a practical choice for seasoning cast iron. The most important factor is applying an extremely thin layer and heating it appropriately.
Apply oil correctly
- Clean and thoroughly dry the pan first.
- Rub a small quantity of oil across the cooking surface, handle and exterior if the maker recommends it.
- Buff with a clean cloth until the pan no longer looks wet.
- Follow the manufacturer’s oven temperature and duration directions, with ventilation.
- Let the pan cool completely and check whether it feels dry rather than sticky.
Keep in mind
Thick oil applications can form gummy patches and uneven layers.
Frequently asked question
Is flaxseed oil required?
No. Cast iron can be seasoned with several common cooking oils; specialty oils are not essential.
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