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I have had so many people ask me what is the best oil to season cast iron with. So today, I share the best oils for cast iron as recommended by experts, along with my favorites from personal experience!
We keep quite a few cast iron skillets in regular rotation here as we are constantly testing new recipes. And with that comes the need for periodic maintenance.
So, for the question of the day, “What is the best oil to season cast iron?” Well, we go to Lodge Cast Iron for the answer.
Table of Contents
Lodge Cast Iron Recommended Seasoning Oil.
The pros at Lodge recommend vegetable oil, melted shortening, or canola oil as found in their own seasoning spray.
I go to Lodge specifically since they make most of the cast iron equipment found in homes across America. And the fact that they have a reputation for creating lasting USA-made skillets for over a hundred years.
My Favorite Oils for Seasoning Cast Iron
I have used a lot of different oils to season cast iron, and upfront, I want to say, I have never had a bad experience.
Every time I have used a new oil to season a skillet, it has always worked well and lasted as long as I would have expected.
For me, if I want to do a quick season, I use coconut oil. This oil is great for seasoning cast irons in the oven, which you can read about here.
It’s definitely not the most popular oil to season cast iron with, being on the lower end of the smoke point scale at 350°F.
But I do like it because it does make the baking process a bit quicker, allowing me to apply more coats to my skillet in less time.
I have also used olive oil (though it’s not my favorite), peanut oil, and canola oil to season cast iron.
Is a High Smoke Point or Low Smoke Point Better for Seasoning Cast Iron?
For best results, choose an oil with a higher smoke point, above 350°F. (so, not coconut oil!) This will ensure a nice, solid, durable non-stick coating. Keep reading for a list of oil smoke points to help you choose!
Basically, the higher the smoke point, the more durable the coating.
Oil Smoke Points for Cast Iron
- Avocado oil: 520°F
- Soybean oil: 450°F
- Corn oil: 450°F
- Peanut oil: 450°F
- Sesame seed oil: 410°-450°F
- Sunflower oil: 440°F
- Canola oil: 400°-425°F
- Grapeseed oil: 420°F
- Vegetable oil: 400°F
- Olive oil (extra virgin): 325°-375°F
- Coconut oil: 350°F
- Flaxseed oil: 225°F
The Flaxseed Trend
You’ll notice flaxseed oil making an appearance at the bottom of the list above. Recently, flaxseed oil appears to be increasingly popular for seasoning cast iron, despite its low smoke point.
There has been a lot of debate over the benefits and drawbacks of it online, but I look forward to testing it on my own equipment to see how it holds up. Stay tuned!
Is Olive Oil a Good Choice for Seasoning Cast Iron?
One more oil I want to mention is olive oil. It has a lot of bad press surrounding the fact that it is on the lower end of the smoke point scale and burns more easily than other oils.
Along with having a lower smoke point, if the skillet is constantly heated up to that temperature, the seasoning will degrade quicker than a higher smoke point oil.
I do not recommend using olive oil to season your pans. It’s going to fill your kitchen with smoke, it doesn’t smell that great, and it is not suitable for high-heat cooking.
Common Seasoning FAQs
Seasoning a skillet is the process of lightly coating your cast iron skillet with oil and baking it in a high-temperature oven. This process causes a reaction called polymerization to happen to the oil, which binds it to the metal and creates the super-durable non-stick coating we all love so much!
Of course, the frequency of seasoning your cooking skillet all comes down to use. Under moderate use, a skillet can easily go a year between seasonings. That time can be drastically reduced if abrasive scrubbers, such as stainless steel sponges, come into play.
If you notice the bottom of your skillet looking worn, or food is starting to stick in the pan, you may be able to get away with doing a quick seasoning on the stovetop. I have a post to walk you through seasoning a skillet on the stove here.
Yes, many people use lard to season their skillets.
Putting your skillet on the oven rack upside down allows any excess oil to drip out, instead of pooling in the bottom of your pan and leaving an uneven coating. It also helps to put a foil tray underneath to catch any drippings, but ideally, your light coating won’t have enough to drip off anyway!
Of course, that’s one of the great things about cast iron! You can remove a failed season by just scrubbing it off with soap and water, and start your seasoning process again like nothing happened. You can also restore old cast iron in the same way, by giving it a thorough cleaning and a fresh new season!
How to Season Your Cast Iron Skillet
Now that you’ve learned about all your options, pick an oil and get ready to season!
Step 1: Preheat your oven to 400°F while you rinse and dry your cast iron skillet. Make sure it is completely dry before you continue.
Step 2: With a paper towel, lightly coat your entire skillet inside and out with your chosen oil. Wipe off any excess.
Step 3: Place your skillet upside down on the center rack of the preheated oven. Position a baking sheet below to catch any oil drips. Allow to bake for one hour, and cool gradually inside the oven.
Step 4: Once cooled, enjoy cooking on your newly seasoned cast iron skillet!
Cast Iron Expert Tips
- Always preheat! Give your skillet plenty of time to preheat before you start cooking in it. Cast iron can hold a lot of heat, so you want to make sure it’s nice and evenly hot.
- Seasoning is durable, but not permanent. The seasoning on your cast iron will remain nice and nonstick if well-maintained, but harsh cleaners, steel wool, and other abrasives will cause it to degrade very quickly. Use warm water, a drop or two of mild soap, and a soft bristle brush or sponge to clean after cooking. Always remember to dry completely before storing!
- Avoid acids. Acidic foods like tomato or vinegar can break down the seasoning on your cast iron, so take care when using these ingredients. Added as part of a recipe, they will likely be fine, but try to avoid simmering tomato sauce in your cast iron skillet.
Choosing the right oil to season cast iron has never been easier!
There are so many oils to choose from, there is no need to go out and buy any special oil for your skillet.
I hope this post provided you with the best oils to season cast iron skillets and that you can feel comfortable creating a protective coating on your favorite cooking pans.
More Cast Iron Care Tutorials
- How To Season A Cast Iron Skillet
- How to Clean a Cast Iron Skillet
- How to Season a Cast Iron Skillet Without an Oven
- How to Wash Enameled Cast Iron
If you have an old skillet with rust, like more than a little surface rust, you should check out my post on how to get rust off of cast iron!
