The BEST OIL FOR CAST IRON SEASONING Is NOT Flaxseed Oil!
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- Опубліковано 20 тра 2024
- The best oil for cast iron seasoning is not what you've been told. Most likely, you've been told that a specific type of oil is the best for cast iron seasoning. Well, folks, I'm going to tell you that if you want a skillet to look like this, then stick around we're going to show you what some of the best oils are for cast iron seasoning.
And so, but my last oil is the one that I wanted to tell you about, and it's not the best oil for cast iron seasoning. It's certainly not what you've been told is the best, that's for sure. Now, this oil is flaxseed oil. It's way too expensive first of all. It has a very low smoke point of only like 225 degrees. Some people jokingly call it "flake seed oil" because if you get it too hot, your skillet will begin to flake.
And so I know I will get a lot of comments for that. Leave me a comment down there if you've used flaxseed oil or if you recommend flaxseed oil. I do not. As a matter of fact, it's not the best oil for cast iron seasoning by far. We went through several here, seven or eight other oil types that are so much better to season your cast iron skillet. And I've been cooking in them for years, and I tell you what, if you want a skillet to look like this, then you need to leave that flaxseed alone.
If you want to know how to season a cast iron skillet the right way, try some of these others that I have recommended here, and I guarantee you you'll be satisfied with your cast iron seasoning.
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Hi I'm all sorted now with my new skillet. thanks for the link. With a sander and your knowledge its all good, cheers buddy.
You’re welcome, and thank you too, my friend!!
We use coconut oil for the inside of the pan and the handle. But for the outside we use mustard seed oil. Strictly for the assistance in cleaning. The smoke point is pretty high. I don't know the temperature. But when we clean up. The iron remains really good looking.
That’s interesting! I’ve not heard of using mustard oil before lol! Heck I’ve never heard of it period.
@@MrCastIron It's used heavily for shallow frying in India, Pakistan, and Bangladesh, but not allowed for food use in North America. Thanks for a great video, I agree with you wholeheartedly. There are unfortunately a lotto newly accepted 'facts' that take on a life of their own on UA-cam videos, accepted and repeated without investigation or questioning.
I use lard, vegetable oil, and whatever fat reside is left on the pan after after use, after removing the excess with a paper towel. If I've used butter I'll even just wipe out the pan and that to the smoke point, but I use my cast iron pans often an never need to worry about rancidity, I also take care when they are new to give them a great base seasoning so I don't have to fuss later on.
I use Mobil 1 0W-30 in the summer and 0W-40 in the winter.
Wait what ??
@@beretta83907 Wait. What??? Cast Iron doofuses know what I’m talking about; if you’re going to cook, especially recipes that require long cooking times…you’ll want to coat the pan with a “high mileage” synthetic.
Lol y’all got me cracking up 😂
I laughed 😅
smh
This video is pretty good, but let's also talk about health.
1) You aren't "seasoning" your cast iron skillet/pan, you're protecting it. I wish people would stop saying "seasoning".
2) Oils... ALL OILS/FATS break down and become more carcinogenic the more heat that is applied to them. ALL OILS!!! So, with low smoke-point oils, the higher the temperature, means the higher risk. I guess one of the worst oils would be motor oil to protect your C/I pan with, (for obvious non-consumable reasons) but Flax Seed oil WOULD be second!
3) To reduce the risk of cancer-causing properties, the current understanding is to cook your food with and protect your cast iron pans with the highest smoke point available to you.
4) Avocado oil, (a good one) does have (about) a 510-degree Fahrenheit smoke point and is actually a neutral oil. Meaning, it DOES NOT impart its avocado flavor into your food.
5) "What about Olive Oil?"- I won't even cook in ANY olive oil. Why? Because the "smoke point" isn't the starting point of oil breakdown, it's the highest. The science is olive oil starts to molecularly change at around only 325-350 degrees or just Medium heat. Most people cook at Med-High to High, well past the final smoke point. Raw or slightly warmed Olive Oil is a good fat, and cooked Olive Oil is a bad fat.
6) But I see Chef Gordon Ramsey and all other TV Chefs cook in Olive Oil?- Exactly! You see Chefs, who haven't been Chefs for a long time, but are now and have been paid spokespeople, who are sponsored by ALL the products and equipment they use in their cooking shows... using their name and culinary experience in a very dishonest, money-grab way.
7)But I love that Olive oil taste, what do I do then?- Cook in a (consumable) high smoke-point neutral oil, and just drizzle a small amount on your cooked food. FACT: cooking olive oil removes the moisture and taste from it, not add to its flavor, or the food.
8) Why should I listen to you?- I have almost 40 years in cooking and Hot/Rest Management. I have trained under CIA and J&W Chefs, I've studied the actual science of this, AND (most importantly) I'm NOT a paid spokesperson, who's retired, but still very passionate about food, and customer health.
TL; DR: Ultimately... the decision is yours... do what you feel is best.
ALSO/FYI: The final smoke-point of (just) olive oil, (what I was talking about above) is about 400-410 degrees, with breakdown starting at (about) 325-350. However, Extra Virgin Olive Oil's final smoke-point is only (about) 340-350 degrees, meaning it begins to molecularly breakdown at only 280-310 degrees, depending on the quality. Just Medium heat (or 5) on your stovetop is (about) 350 degrees, and most people cook at Med/High (6-7) to High heat (8-10), and purchase Extra Virgin Olive Oil, so understand the differences.
COOKING OILS APPROXIMATE SMOKE-POINTS:
(final point and in Fahrenheit, breakdown stats 20-60 degrees earlier)
avocado oil: 510-520
rice bran oil: 490
algae oil: 485
clarified butter & (natural) ghee: 485
soybean oil: 450
peanut oil: 450
sunflower oil: 440
corn oil: 440
olive oil (NOT extra virgin): 410
vegetable oil: 400
canola oil: 400
grapeseed: 392
lard: 370
vegetable shortening: 360
extra virgin olive oil: 350
coconut oil: 350
butter: 350
sesame oil (refined) 350
Hope this helps in your cooking and decision making.
Castor oil.
@@577buttfan castor oil is a type of vegetable oil, so you do you
@marklewis4935 I just love how high a Flashpoint it has and it leaves a really slick solid layer.
Many people have health concerns when using seed oils and while I agree seed oils are not good for high temp cooking / consumption, they are great when seasoning. You are turning oil to plastic and if done properly, will result in very little flaking and ingestion. Refined avocado and refined safflower oil have a smoke point around 500 deg. F. Applying thin layers and baking temps between 425-450 will polymerize the oils in about an hour. They will be dry to the touch, non-sticky and don't go rancid. The other upside to such high temps is that you will rarely encounter anything over 450 while cooking, so the polymer chain you created doesn't break down and become brittle.
Gary not turning oil to plastic. Your actually burning off all the other atoms in the oil molecule like Oxygen Hydrogen and leaving the Carbon atom behind. So your turning the oil to a inert Carbon coating.
@@Jon-O. I have to politely disagree; Here's the explanation from Lodge Cast Iron, verbatim:
Polymerization: The science of cast iron seasoning.
When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron.
Here's the Oxford Dictionary meaning of polymer:
A substance that has a molecular structure consisting chiefly or entirely of a large number of similar units bonded together, e.g., many synthetic organic materials used as plastics and resins.
@@1DrBar In your own words, If you heat an oil past it's smoke point, you destroy the seasoning and what Jon O states will happen. It will leave you with a burnt carbon coating that is not bonded to the cast iron. So what happens if you don't heat the oil past smoke point? Polymerization. That's the trick isn't it, getting an oil that provides a long lasting non-stick coating (also the reason there are 100's of UA-cam videos claiming their way is the best). I'll trust Lodge and basic chemistry. Enjoy your cast iron and those steaks!
@@1DrBar I bought a vintage Wagner and had to strip it all the way to metal. I spent a whole day seasoning 8 coats of safflower oil at 425 deg for about an 1:15 each and it never blackened. It was almost a bronze tinged clear. It wasn't until I cooked, cleaned and re-seasoned it that the cook surface started to turn black (spotted). I could be wrong but I always attributed it to small bits of stuck-on food I failed to remove during cleaning and then when I re-season they carbonized between the coats. However, you may be onto something I hadn't considered. Eventually the outside also darkened, so that can't be from food. Maybe those old layers do eventually break down and change color. Sounds plausible. I am still a firm believer that the new seasoning should not be heated past smoke point, most of the non-stick properties are lost and it becomes brittle but that's just me. If it turns black fast, it's been seasoned at too high of a temperature. Use, time and patience is required.
Great points you guys are making. I’m one that believes you should stay just below the actual “smoke point” when seasoning. I have said and will continue to say in our videos that cooking with them is the best thing you can do for your cast iron! Thank you, guys, for all of this great interaction!!
Just bought my first cast iron skillet, you Mr cast iron are my go to guy to learn my seasoning and cooking tips, keep up the great videos
Congratulations on your new cast iron Jay!! Thanks for the kind words, too, and if you ever have any questions or problems, don’t hesitate to reach out to me, and I’ll do my best to help you, ok!?
I use three layers of refined sunflower oil for the base coat of all of my cast iron, done at 425-450 for 1.5 hours then slow cooled between each layer. It is great for protecting the iron itself, but it isn't very non-stick. So after that I use whatever oil I will be cooking with to add more seasoning. Usually Crisco for the skillets I cook meat in, or vegetable for skillets I cook non-meats in. Usually after 2-3 layers of either of those and I have no sticking problems. I can use chainmail or stainless scrubbers as needed if something does stick on without having to worry about getting through those base layers, and just cooking with it maintains the outer layers. I tend to tell people that whatever you will be using to cook with is probably the best for them to season with as well, after a solid base coat is applied.
According to lodge's website, the smoke point indicates the temperature at which the oil polymerizes... meaning you don't need a lot of heat to season a pan with flaxseed oil. I damaged my seasoning a few months ago, and put 3 coats of flax seed oil seasoning on my lodge skillet. It's a skillet I use almost every day, and I haven't seasoned it in months. It looks just like your skillet does. It's true about the flax seed oil smell, but there is no aftertaste on the skillet after seasoning with flaxseed oil, and I haven't encountered any chipping.
That’s great Peter! Thank you for sharing your thoughts and experiences with us my friend!!
Got my first cast iron this past week and I'm hooked. Thanks for your vids they are a great helping tool!
Great to hear that, Kaden! I know you must be excited to get started using your new cast iron! If you ever have any questions about cast iron, don't hesitate to reach out to me, and I'll do my best to help you, ok!? Have a great weekend, my friend! And by the way, I'd ask you to subscribe to our channel if you haven't done so already. That way, you will get our latest content as we create it!
I used corn oil at 460 F in the past, but recently found some Safflower oil clearance priced at Kroger and it has a 510 F smoke point and makes a beautiful thick hard seasoning on the cast iron. Even if the skillet isn't very smooth the seasoning seems to fill in the pebbly sand cast surface to make it smoother. It runs about 25 to 40 cents per ounce, but I only use it for seasoning my cast iron. I've given away more of it than I've needed to use.
I agree that butter is no good, but clarified butter has a smoke point of 482 F, so it should work
I heartily agree with not using flaxseed oil. My preference is avocado oil just because of its high smoke point. Thanks for sharing.
You’re welcome, and thank you, too, for sharing this with us, my friend!!
Great video Mike. I have always liked cast iron pans to cook with but I was horrible at cleaning and seasoning my pans and always ended up with rusted pans being tossed. Then I started watching Mr. Cast Iron and now have beautifully seasoned pans I use all the time. Never get rust on them and are basically non stick. I usually use bacon grease to cook with and grape seed oil to season/store them after cleaning. Mike you restored my faith in cast iron cooking.👏
Wow, Dave, that makes me feel good!! Rarely am I speechless, but I don’t know what to say now, lol!!
I'm glad I found your video. Thanks for such a great explanation. I really questioned my friend claiming flaxseed oil was the best. My mom always used Crisco. And as they say...Momma knows best! Thanks and bless y'all Mr Cast Iron-I'm now a subscriber
That’s cool! I’m glad you found us too, Dawn! Welcome aboard, my friend! And I agree momma knows best, lol! If we can ever help you in any way, don’t hesitate to reach out, ok!?
OMG THANK YOU! I have been using flax seed oil and my pans chip. I'm gonna use Avocado oil.
For decades I watched mom use crisco for seasoning all her Iron pans and pots that she inherited from her mom. I trust they knew best! Best sausage gravy or fried chicken ever!
I hear ya, Luke! Thanks for sharing this with us, my friend!
I have one iron skillet that is over 100 years old it was my great grandmother's then my grandmas then my oldest Aunt and now i am its caretaker. Thanks for all the great advice
Wow! That is awesome! I know you are happy to have that treasure! If you ever have any problems or questions, let me know, and I’ll do my best to help you out, ok!?
@@MrCastIron thank you o will follow your instructions on keeping it so that i can hand it doen to the next generation . It is a treasured item in the family and it makes a mean pan of corn bread
That sounds like a great idea! And yes, they make the best crispy cornbread, among other things!
This is THE go to video tutorial for Cast Iron Seasoning Mike excellent work brother!!!!
Thanks Patrick!!
I have been using pecan oil. It has a 470° smoke point. It does have a very mild kind of nutty flavor, which I absolutely love.
That’s interesting Mark!! I haven’t ever used pecan oil but I sure love pecans lol!!
I inherited my grandmother's set of Griswold and I've bought some Lodge, Field and other pieces.
I just use Crisco. That's all I saw my grandmother use and it works fine.
Yes indeed! Grandma knows best right!!?? Crisco is one of my favorites too!
Thank you for all this excellent information! I really appreciate benefiting from your knowledge 👍🎉
You’re welcome, Jeanne, and thanks for stopping by and checking it out, my friend!
I commit heresy. I strip my cast iron about once per year and re-season it from scratch. Take it down to bare metal. First coat is always avocado oil because of the very high smoke point. 2nd layer is always clarified butter. Not regular butter. Smoke point on regular butter is way too low. But clarified butter raises the smoke point to nearly 500 degrees. Then since the process of cooking naturally builds additional seasoning, I usually cook with either clarified butter, avocado oil, bacon grease, or hamburger grease. While I don't know the smoke point of hamburger grease, I assume it is similar to that of bacon grease and treat it that way. Since it is rare for me to actually use super high heat, all 4 of those work pretty well. I also have plenty of corn and canola oil that I am willing to use for cooking if doing a recipe that specifically calls for it.
I used flaxseed oil to season a skillet ... once. After a few times cooking, the flaxseed oil started to flake off. Other members of a cast iron club to which I belong had similar experiences. The club's members use a variety of oils for seasoning, but not flaxseed oil.
I understand completely. Thanks for sharing this with us my friend!
Thank you for this very informative video Mike. We like using canola oil (easily obtainable.) Flaxseed oil is sometimes used on wooden cooking utensils as its food safe and won’t go rancid.
Regards from South Africa 🤝👍
You're welcome, Percy, and thank you too for sharing this with us! Thanks again for stopping in from South Africa, my friend! I hope you have a great day and weekend!!
Thank you sir, no nonsense advice is always welcome. I’m getting some Crisco or avocado oil for mine. 👍
You’re welcome, my friend, and thank you too! Both of those will work real good on cast iron! What are you seasoning!?
Thank you for your informative videos.. Buying soon my cast iron set and following all your advice!
I wanted to ask, is cast iron good for cooking everything and anything, or only certain types of food?
Thanks again!
Yes, absolutely cast iron is the best to cook in! You may want to avoid real acidic foods, like vinegar and wine, when you first get it. Tomatoes are not too bad but can affect the seasoning UNTIL you get a good base of seasoning on your skillet, then cook anything you want. If I can ever help answer a question, don't hesitate to reach out to me, ok?
You’re very right about flax seed oil flaking. Exact same thing happened to me, been a mess ever since.
Yeah I hate to hear that. But I’ve heard some say it works for them lol!
Flax Works great for me. For seasoning I use induction stove to heat the pan and stop when it starts to smoke a bit. Then let it sit there until its dry rinse and repeat.
Flax seed oil consumption is so low that the price is a non issue.
I have never seen it flake. But I have burned it a few times. IDK if it would be harder to burn through with a higher smoke point. 😮
Thanks for sharing your thoughts and experiences with us.
I've had my flaxseed oil flake on the bottom like crazy. Can't remember where I read that it was suppose to be "the best" either. Great content
Thanks again, my friend! It was the craze a few years back, but I’m not impressed, lol! 😂😂
Mike you are spot on with the oils I use a blend of grape seed and avocado oil 1 thing I did learn about using spray cooking oil is you don’t want to use it on a hot pan and don’t use it to put down your base seasoning it’s got an emulsifier in it which will break down the coatings of seasoning fine to cook with if you use it in a cold pan and bring it to temp but I have made this mistake with a bulletproof pan 😊
Wow that’s interesting! Thanks for sharing this with us my friend!!
Totally agree. I tried flax oil on a few pieces and while it sure was pretty, once I used it much it flaked easily. All of my stuff is magazine cover worthy seasoned these days by lots of use, clean it with salt or chainmail and give it a thin wipe out with whatever oil is handy and it is usually vegetable oil.
I heard that! Thanks for sharing this with us, my friend! Merry Christmas!
I didn't know that Stephen Root was an expert in cast iron.
I bought into the hype and used flaxseed oil. It worked OK but was way too expensive. I agree with you, bacon grease works just as good, if not better, and is way less expensive. Good video
Great point Jerry! Bacon 🥓 gives in more than one way right!!?? Lol
I just discovered your channel and I really appreciate the videos. I use avocado oil for seasoning and cooking.
You’re welcome, and thank you too, Jimmy! I’m glad you found us, my friend! Avocado oil is great for seasoning your pans, and they taste good too, lol!! I love some homemade guacamole!! 🥑 🥑 🥑
Ive always been interested in trying this some day, thanks for sharing, im subbed :)
Cool!! Thanks for stopping by and checking it out my friend!!
Avocado is great stuff. I even basted a turkey breast with it for Christmas. It kept the outer layer from drying out to a hard crust.
Yes, it is Jim! That’s funny you say that about the turkey because I rubbed avocado oil on mine this year too! It had the best-looking color on it too! Thanks for sharing this with us, my friend!
Yay I use lard or crisco on mine so I got that right lol. 👍 3. I go back to watching now. I hope you a blessed day.
Thanks so much Jerri-Ellen!! I bet those pans and skillet of yours look great too don't they??
@@MrCastIron I never heard of the flax seed one Thanks mole I am trying to look after them
That's ok! Just keep on using what you have been and you'll be in good shape!
These videos are very necessary. Great work, Mike.
Thanks, Ian!! My goal is to make cast iron cooking, seasoning, and maintaining cast iron as simple and easy for everyone watching!!
@@MrCastIron mission accomplished. Keep up the great work and content!
Thanks brother!! You are the man!!
Refined Canola oil is what I use because of the neutral taste pallet and it's smoke point 490 to 500 degrees. Good info Mike
Thanks Jon!!
I ain't using those machine lubricants aka “seed oils”! Bought my very first cast-iron skillet and I've been seasoning it with tallow, bacon, or bone marrow. Still getting the hang of seasoning without it getting sticky but other than that my baby is beautifully black and incredibly non-stick. I'm loving it!
I love it! Thanks for sharing your thoughts and experiences with us, my friend!
Seed oils aren't any good as lubricants either. Near as I can tell, the only thing they are really good for is boosting the profits of the giant agriproduct conglomerates like Archer Daniels Midland.
I'm sorry to say that I bought into the flax seed oil BS. I stripped my BS&R #3B and seasoned it with FSO. It looked beautiful.....until I cooked in it. It has chipped all around the upper edge, and the cooking surface flakes like crazy. I have re-seasoned with Avocado oil without stripping. The avocado oil has totally sealed the cast iron and stopped the FSO from further flaking. But the pan looks terrible. Avocado oil has not significantly darkened. In some places it looks like bare cast iron but without the rust. However, it does cook well, so that's why I put up with the ugly looks. It's for use, not for sale. THANKS FOR THIS VIDEO MIKE!!!
I cook/fry with avocado oil and my pans look terrible too but fry’s brilliantly. I use spun iron pans not cast.
The company I buy them from swear by their flaxseed so I might give it try. They are VERY specific about using the thinnest layer which I think is where a lot of issues come from and people using too much oil.
This was my experience as well
@@invisiblekid99I did 6 layers, each as thin as possible. The results were still bad. It has occurred to me that maybe refined flax oil would work better because the smoke point would be higher. Most flax oil you see in stores is unrefined so there are a lot of non oil stuff in them, tiny bits of plant matter basically.
the best seasoning i ever had on a cast iron was from an accident: I left the heat on after taking bacon off, for about an hour. It only seasoned the area under the direct heat, but the prolonged heat turned the bacon grease in that spot into a patch of non-stick carbon. Lasted a few months with gentle cleaning
Based on some other recommendations I was just about to order some flaxseed oil but then I thought of 2 of your videos that I recently watched & got one of the nicest replies to my comment so I thought I'd better check out what my new cast iron buddy says. Sure enough, I found this video which gave me my answer. That ought to be a lesson to me. If I want to know anything about cast iron I'm coming to your channel first. Thank you for such good, straightforward information. You're a real treasure, sir. 😊
Wow! Thank you for your kind words, my friend! I’m happy you are here and part of our channel! I don’t know all there is to cast iron, but I know a little, lol! If you ever have any questions, please don’t hesitate to reach out to me anytime, and I’ll do my best to help you if we can!
@@MrCastIron Thank you for that. I forgot to tell you that after watching this video I decided to stick with my trusty ole Crisco which saved me a few dollars & probably from ruining my cast iron skillets & pot. I recently bought a 3 inch deep skillet with a lid. The skillet is perfect for chicken pot pies & the lid is great for biscuits. I have a separate smaller skillet that I use only for corn bread.
Anyway, love your videos. I'll be a regular now. 😊
That’s cool!! I haven’t made cornbread in a while but I did make a grilled cheese today lol! Check it out if you have time! ua-cam.com/video/2WINte3wfZ0/v-deo.html
I've been using straight 30wt motor oil for years, works great! Though I've often wondered why my young ones have a third eye?... Just kidding folks! Thanks for the informative video, JD (Michigan)
Lol! Thanks J D! I think we all have a third eye right!!?? 🤣🤣
I've been happy with Grapseed Oil. Thanks for all the info!
You're welcome, and thank you too! I use grapeseed too sometimes, but here lately, all I’ve been using is Crisco! It doesn’t seem to smoke the house up as bad.
That's all i use...
Thanks for sharing that with us John! Have a great day, my friend!
Excellent information! Thanks for sharing. I usually use grape seed oil for seasoning. It has a higher smoke point as you stated and is flavorless. I also use Crisco for seasoning. Sometimes I mix the two…grape seed & crisco. I’m a new subscriber to your channel. I am looking forward to learning more about our CI addiction from your channel! Thanks again for your channel.
That’s cool! Welcome my friend!!
Oh, that's interesting, I never known that. Thanks for the value information, great job!👍👍😍
You’re welcome, and thank you too, Ms. Teresa! What do you use on your cast iron?
Have you tried ghee/butter with the milk solids rendered out?
I have used ghee to cook with, but not for the initial seasoning. But anytime we cook with any fat or oil, it adds a layer of seasoning to cast iron!
I use crisco for maintenance seasoning and grapeseed oil for deep seasoning...
Sounds good! Thanks Julie!!
I love Flax seed oil it gives the cast iron a nice black color, However it does put out an odder that is off putting.
Today I am using Orville Redenbacher's Popcorn oil. It is Soybean oil with butter flavoring and Beta Carotene added for color. have you ever used this before?
Appreciate the videos brother! Have just purchased my 1st CI Skillet, seems like there's so much to learn!
I happen to have a HUGE drum of Rapeseed oil, do you know if this would be suitable for seasoning with? Thanks!
You’re welcome, and thank you too, my friend! Personally, I haven’t used rapeseed oil. But it’s like canola as far as I can tell, so it may be ok. Give it a try and see how it holds up, and let me know, ok!?
Rapeseed is canola, if you have a huge drum I'm wondering if it's food grade?
I use lard and bacon fat. Use my cast iron all the time. I rinse it in warm water after use, dry, and lard it again. I hate new cast iron, seems to take forever. Sometimes you just gotta do what ya do. I buy cast iron for my daughters and season it for them before I give it to them. Give them instructions to clean and keep pristine. They last forever! Canola oil gets sticky I think, so I use lard to begin with seasoning. You do it right, no sticking! Never heard about flaxseed oil being used ever. Lard, best fat to use always in my humble opinion.
Now that’s what I’m talking about, Dallas!! We gotta teach the younger generation too because most of them only know about Teflon! Yuck 🤮 lol!
He is right, Flax seed oil looks great but chips and peels. After many fails with Flax, I switched to crisco for the initial seasoning then cook mostly with avocado oil and all 5 of my pans have been perfect for several years.
Yes, flaxseed oil flakes for me. I've since switched to avocado oil.
Those are two that I like also! Thanks for sharing your thoughts and suggestions with us, friends!!
Great video thanks for your knowledge. Hey I've never used it but was wondering your opinion on peanut oil to season cast iron with? I fry in it all the time.
Thanks, Thad! Peanut oil has a very high smoke point, as you already know from frying fish. So it would ok to season your cast iron with as long as no one has a peanut allergy. That might be bad!
@@MrCastIron i figure same thing . N was wanting more options. Thank you sir. I've been using grape seed oil n will till its all gone. Then just go to peanut oil thanks bud. Guess ill have to ask people if allergic. But I have very very few visitors.
You’re welcome anytime my friend!
Thank you, my Mom and Grandma both used lard, bacon grease or Crisco on them. Never had a problem and their pans ( now mine ) are 80 - 100 years old. One is even from my Great - Grandmother. They've been on all types of stoves - wood, coal, Gas,, and well, now , in this apartment I have to deal with an old coil electric stove which has seen better days.
Wow!! Thanks for sharing this with us, my friend! I know you are proud to have those in your collection, right!!??
Safflower seems like a good candidate.
Lots of polyunsaturated fats, high smoke point. What's not to like?
By the way, I heard someone mixed oil and wax 50/50. Has anyone tried that? Says it's buttery smooth and extremely efficient as nonstick.
I haven’t used safflower but some of the commercial seasonings have wax in theirs. BuzzyWax does for sure.
Unfortunately once heated it's highly toxic
@@81Garret even after polymerization?
I've got 2 skillets, both have been in my family for around 150 years, and both have only ever been seasoned with bacon renderings, they are both perfect, and I won't change a thing.
I fully understand that! Bacon grease and lard were all my mom and grandma used! I know you are proud to have those older skillets too!
@@MrCastIron yes, those two are special, but I have a fairly big stock of Wagner, Griswold, and lodge pans, pots, Dutch ovens, and cornstick molds as well. But I'm still looking for a spider pan...
That’s cool. A spider pan would be a great find!
@@MrCastIron it's my White Whale.. someday..
Well you never know. I hope you find one!!
Oh good! I had recently asked someone the best fat to use and they had said flaxseed, but my knowledge from a nutrition 101 stance made me doubt that. Glad to see this. I'm "kosher" so i won't be using lard, but would think it would do a great job. Olive oil has many merits (including being able to re-use the used oil for oil lamps and even if spilled it generally will not catch fire easily, which is likely why it was so popular in oil lamps in antiquity, it's safer) I think i will try either the grapeseed oil or avocado oil or render some beef fat on my own.
Yes, Lynn beef fat is good, but I really like avocado too! I made this video about it How To Season A Cast Iron Skillet With Avocado Oil
ua-cam.com/video/iaUPtOdl6vA/v-deo.html
Let’s get this man to 10K!
Thank you William!! 👊❤️
I was always taught to season with bacon grease or lard then I cook with butter, margarine, and olive oil.
Sounds great to me! Thanks for sharing this with us my friend!
Just watched a Kent Rollins video. He also said he started with flex seed oil but no longer uses it because it started flaking off. He recommended grape seed and avocado
Well we all live and learn…hopefully right!?
And here I thought it was me or the specific oil I'd been using. I've been struggling with seasoning my pans using flakeseed oil and it's doing exactly what you said... flaking off. Time to switch. Thank you!
You’re welcome, Steve, and thank you too, my friend!! Avocado oil is another good one to use!
I had to watch your video twice to find canola oil, I've never used flaxseed oil, canola oil is cheaper.
Great job, now I know where to go for advice on cast iron. Thanks.
Awesome! Welcome aboard, my friend!
Your right I am an old timer an lard is what I use.
Lard, bacon grease, Crisco, and Avocado oil is what I use the most. Thanks for sharing this with us my friend!
Beef tallow is great. Expensive but high smoke point around 500. Great to get a crust on steaks
Yessir! And I’ve even gone the cheap route by using hamburger grease too! Do you do that?
I render beef fat in a crockpot. After saving raw fat trimmings in the freezer and rendering, I store it in 4 oz ball jars in the frig and excess in the freezer. (I live in a very hot climate.)
I also sometimes freeze rendered fat in small silicone ice cube trays and transfer to ziplock.
Just found your channel, im about to pull the trigger for some Skillets and ive researching a bit. I have just 1 question. If i season my Skillet lets say with Avocado oil. do i have to cook with avocado oil? or is fine to cook with whatever oil i want? dont know if using diferent types of oils damages the seasong or something. Thanks in advance, now im gonna see more of your videos!
Hey, thanks for a great question! It will not hurt or damage your cast iron at all. Use whatever you want. It only adds layers of more seasoning to your cast iron. Thanks again for the questions, and if you ever have any more, don’t hesitate to reach out to me, and I’ll do my best to help you, ok!?
Great, informative, and concise video. Being new to cast iron I watched so many videos saying that flaxseed oil was the way to go. I'm so happy that I stumbled across this video. Everything is expertly and patiently explained and is easy to comprehend. Now that I've watched this I'm choosing to go with avocado oil or Crisco. This was a superbly done video, and I applaud you for having taking the time to make it and posting it. Never too old too learn! Thank you, sir.
You’re welcome, and thank you too, my friend! I’m glad you found us too! If you ever have any questions, don’t hesitate to reach out to me anytime, ok!? Also, I’d like to ask that you subscribe to our channel if you haven’t done so already!? That way, you will get alerted to our new content as we create it!
@@MrCastIron Thank you again. Yes, I am now subscribed!
@@BlindTriker awesome! Welcome aboard my friend!
@@MrCastIron I'm truly honored. Great channel!
I loved this guy in the movie Dodgeball. Bacon grease and Crisco is the way to go.
Lol!! Ok Ray!! 🤣🤣
I season yearly with flaxseed oil. As long as you do thin coats and 5 or 6 coats, it works wonderful. I wash with soap every wash and hand dry with a towel without applying any more oil and my pans hold up great
I agree. Chemically, flaxseed oil is better at polimerizing, so if you apply it thin, it forms a great layer. I think people who have problems with flaking are trying to apply the layers too thick. My pans are as good or better than Teflon.
That’s good to hear! Thanks for sharing your experience with us my friends!!
Lots of great info there Mike...
Learned a lot today...👍
Thank you Ms. Margaret!! What do you use on yours?
@@MrCastIron
Well, I used to use olive oil but found it produced a thick burnt layer and am now in the process of cleaning that off. So difficult with arthritic hands. Any tips would be greatly appreciated.
Am so tempted to just pop them in the dishwasher....😕
Yeah, I heard that! It sounds crazy, but a dishwasher will strip it, but you have got to be ready when it comes out to dry it off and reseason it quickly! Did you see the video I made where I put a skillet in a dishwasher and what it looked like when it came out?
@@MrCastIron I did. But you managed to releasing it though.
It will be a last resort....😁
Yes I understand that!
Hey my friend, very educational video! I am sure this video will help a lot of people out. I myself use only Crisco when I season my skillets. Stay Safe & Take Care!
Thank you! I sure appreciate that, and I hope it helps anyone struggling with seasoning their pans! Crisco, bacon grease and lard are my top three!
I use Castrol 15W40 semi-synthetic. Never gets to the smoking point :)
I’m glad that works for you, but I sure don’t recommend anyone doing that!
🤣 good one
Yeah I tried Flax Seed oil once. Expensive? YES! Low smoke point? Yes! Made the whole house smell like rancid fish? YES! I was in the dog house with the whole family for that one. For those reasons alone I would not recommend it. For that matter just what the heck is that $^!* used for anyway? And just like you said, down the line I had some flaking on my finish of the seasoning and did not know what I had done wrong. Still not sure but I’d say the Flax is suspect. I am planning to do a burn off here one of these days and start over. My pan is in pretty good shape but I want to see if I can improve the surface, make it more smooth.
Why not do the oven cleaner cleaning, then reseason?
@@jfarmer1711 yeah I’ll probably do that. I want to do a real thorough bun off in the oven, then resets on in the oven 3 or 4 times. Some folks swear that the more times the better.
Yeah, I hear this all the time. It looks good initially, but over time it starts flaking off. Hopefully, you can get it stripped and throw down a good base layer of seasoning! I appreciate you taking the time to share this with us, my friend!
Yes, I feel that u can use all of the recommendations if u use them daily. I use grapeseed and my pans dutch oven and griddle look amazing. I use them daily!! Like he said the problem is if u do not use them daily! New subscriber!!! I love cast iron cooking! I will be doing a series of everything on my channel! thank u for the great tips!
You're welcome, and thank you too, my new friend!
knew all of this already. thanks for the information!
You’re welcome! Thanks for checking it out, my friend!
So when you are seasoning a skillet in the oven and you use a lard oil to thinly cover the cast iron, and then place it upside down in a hot oven at 400 or 450 degrees, and the smoke point for the lard is only 370 or so, will that cause the skillet to start smoking and smoke up the oven/kitchen? Or, is that greater temp difference required to cause the chemical/seasoning effect to happen? I can't find an answer on this - everyone seems to have partial answers/different opinions. Thoughts? thank you. (sorry for that long rambling sentence)
Rewording my question: For a cast iron to properly season (and eventually acquire that jet black shiny surface) does the oven temperature you cook/season the skillet in need to be higher than the smoke point of the oil you are using?
That’s a great question, Scott, and thanks for asking. If you heat your oven too hot for some oils, it will smoke your house up so bad you can hardly stand to stay inside…according to my wife lol. But to answer your question, I generally talk about a range of 350-450 degrees and the reason I say this depends upon the actual smoke point of the particular oil I’m using at that time. As you mentioned, lard which has a smoke point of 374. I wouldn’t heat my oven above 350 because it will “smoke” at 374. Seasoning is simply “baking” the oil onto the iron. As far as all of the so-called scientific talk about chemical reactions that some tout on UA-cam and the internet, I’m not sure about all of that. But what I do know is when you keep your oven set just below the smoke point of any oil and (as long as it is a very thin layer) and bake it for an hour or so, your cast iron will not be sticky and will have a good base layer of seasoning. As you cook with it, more layers are added each time, and that’s what eventually makes for a pretty black “patina”! I hope this helps and answers your question. If you have others or ever need help with anything, please don’t hesitate to reach out to me, and I’ll do my best to help you out ok!!??
@@MrCastIron Thanks for the quick reply. Sounds like continuing to use a super-thin layer of Avocado oil (520 smoke point) in a 450 oven for an hour will suffice. Appreciate it! Thanks for the great content.
You’re welcome anytime Scott!
Read yalls interaction.. learned everything I needed to know.. thank ya
The actual “seasoning” on your cast iron cookware is developed through a process called polymerization. Polymerization occurs when the right oil or fat is heated in a pan at high enough temperatures to form a hard black surface on your pan.
An oil’s smoke point is important, because that is the temperature at which the oil starts to smoke and break down.
The most effective temperatures for seasoning cast iron are between 400-500 degrees, so you need an oil with a high smoke point to withstand those temperatures.
Certain fats are better for polymerization, which is why it’s important to choose the right oil for seasoning your cast iron.
This is why I use refined avocado oil, because the smoke point will be much higher (around 500-520 degrees) than an unrefined version.
I prefer the avocado oil for seasoning cast iron because of its versatility. I don’t like to spend money on cooking products that only have one use, and avocado oil is neutral in flavor and healthier so I use it in all of my cooking.
Why would anyone use a oil with a low smoke point of just 425° is beyond me🤨🤷.
Think about it, If you're going to sear a steak at 475° to 500° why not use an oil that can handle those extreme temperatures right 🤷?
Great explanation and thank you for sharing your thoughts and experiences with us my friend! We sure appreciate you!!
Correct
Awesome video thanks man!
You’re welcome anytime and thank you too William!
Hi Mike I’ve never used flax seed oil , I’ve always used just pure pork lard or bacon grease and it works great for me . When I process my own pork I render the fat and store it in mason jars in the fridge works great . Thanks Mike for the info on all those other oils it’s good to know .
You’re welcome Henry! It’s been years since I was involved in processing my own pork. I do render a lot of bacon grease and use it though lol!!! 😂 😂
I would really like to try cooking with lard, but I can never find it! Where do you even get the stuff, lol.
In the Mexican food section of most markets.
usually in the meatcase at the end.
@@Kschumann I will check that out!
@@Morongobill I was always searching where the oils and shortening are kept, thanks!
Yes it’s usually where you find other cooking oils. The one I use comes in a small plastic bucket.
I use black Rust-O-leum. Only tastes funny first few meals.
This is the way
Lol! I’m sure it does, Bob!!
Bit of salt in bacon fat as well. I have used Pam for grill pans but it does make pools and stickies. Flax seed and linseed oil for wood are essentially the same thing. That is why you get the nice finish on wood or on your pan. Usually grapeseed for less used pans, and bacon grease for the favorites that get used a lot. Thank you for the great discussion, Mike. Stay safe and stay cool
Yes, Sean, that salt in bacon does more for a pan than most realize. To be honest, I have never used Pam in my cast iron except for oiling some little egg rings when I make egg McMuffins. I sure appreciate you and all you do, bud!! Have a great day and weekend to come!!
A lot if great info Mike. I have recently been using flax seed oil, but since watching your channel, I have switched back to Crisco. Thanks for all the help and great videos!
Thanks, Coleman, and you’re welcome too, buddy! Have you noticed any significant difference between the two?
@@MrCastIron I actually have. The flax seed oil seems to not be as durable as the Crisco and I find myself re-seasoning more often.
I was afraid you were going to say that. Was it flaking, or why did you feel the need to re-season it?
@@MrCastIron it just seemed to wear off when I cooked on it. I really didn't notice any flaking.
Did it start rusting too?
If you season your pan with bacon fat, everything you cook in it will get just a little bit of bacon flavor. This is not a bug. It is a feature.
Lol!! That's a fact! Thanks, my friend!
Grandma & mom used only lard.
Mine too, Mary! That and Crisco! Thanks for sharing this with us, my friend!
Thanks for sharing the tips really appreciate it!
No problem at all! Thanks for stopping by and checking it out, my friend! What oil are you using to season your cast iron?
This knowledge is so valuable 🙏💜♥️
Good deal! I’m happy to hear this helps you!
Ugh. Just spent the last few days seasoning with flaxseed and I'm finding exactly this...... stacked a pan on top of another extremely gently and it flaked off. Crazy how many people recommend it but say NOTHING about it flaking.
I know Justin! That’s why I made this video hopefully to help others who have had this same problem!
You might be applying it wrong. I just did several layers of flax oil and I can literally scrape it with a metal spatula and it skates off the surface like a file on hardened steel. Did you over heat it? Flax needs several cycles at lower stable heat in the oven (350-400) before you can heat it full gas.
@@defenestrated23 interesting. I did 5 layers at 500 for about an hour. How long did you do lower temps?
@@justindbutler87 500 is way too hot to season at.
That is what a self-cleaning over cleans at.
You only need 350-400 for seasoning.
Knowing about processed oils, I only use my own rendered lard from beef, deer, elk or bear.
It all boils down to saturdated or unsaturated fat chains and how the body handles them.
I know exactly what you mean there. That’s another reason I use lard and bacon grease! I wish I had access to some bear fat. That has to have a unique flavor!
@@MrCastIron Processed oils started heart attacks after they came out in the late 1800's so I avoid them like the plague.
Bear fat actually has no flavor, that is why elite use it in their baking. I use it for every day cooking tho as I don't bake, ha ha.
Lol, animal fat is the only way to go! I'm not much of a baker either, but I am a full-fat butter eater!
I personally think Lard is the best. What you want is fatty, not high smoke point.
@@AlexG1020 Totally agree, especially home rendered lard without preservatives etc.
Hey Mike! Nice video. I used flax seed oil on a very old 6 inch skillet. It constantly flakes off. I was told it was because the skillet was so old and smooth, but now I'm thinking it is the oil. I'm going to clean out the skillet and start over with avocado oil (I don't eat pork.) Do you still recommend 450 degrees for 1 hour for avocado oil? Thanks!!
Thank you! Yes, it probably is the oil causing that to chip. Avocado oil is a high smoke point oil so you can crank your oven up or if you stay around 350-400, just increase the amount of time in your oven.
where do you get that crisco? is it a metal container?
one more for flaxseed not being great, every time i tried it it came out all splotchy and weird
plain ol' crisco or veggie oil works just fine
I hear ya! Crisco and bacon grease is what I like! Friends don’t let friends use flaxseed oil lol 🤣🤣
I use lard. And bacon grease. Both are top notch. I use my cast every day.
Lard and Bacon grease are the same thing. LOL
@@ninamgtez Sorta, sorta not. Lard is pure rendered fat, bacon grease is smoked and has residue from the smoking and curing process flavoring it.
I love this!! All of y’all are correct! Thanks for sharing with us!! Now…Does anyone have a pound of bacon we can cook and share to celebrate!!?? Lol!!
I also render and use fats from other meats and use them chicken, beef roasts, pork roast ect. I tend to like those especially well because of the seasonings I use when cooking those meats. Fresh garlic, onions ect...
Awesome!! They sure make a big difference in the taste of food!
Great info Brother! I learn something new everytime I watch one of your videos 👍🏻
Thanks, Mike!! I learn something every time I watch yours, too, brother!! What kind of oil do you use on your cast iron?
@@MrCastIron thanks my friend! I’ve used vegetable oil and also beef tallow 👍🏻
That sounds good! Yeah, you know beef tallow has a really high smoke point too?
I dryage ribeye. The fat trim after the bark trim I render into beef tallow. Its great for seasoning the cast iron , has a high smoke point. Good vid thanks for the tips.
That’s a great idea! I forget to trim it and render it. I cook and eat it lol!!
@@MrCastIron when I have a good stock of tallow I like to make beef cracklings like a homemade pork rind with a beef flavor 😋
Oh wow I bet that is good!!
I've been using cast iron exclusively for over 10 years. Animal fats are Supreme, however I use coconut oil.
I do too Vince! Coconut oil is all my wife cooks with! Thanks for sharing this with us my friend!
@@MrCastIron FYI, duck fat and butter are the two best fats to cook with. YMMV
Butter?
Ditto
Coconut oil for cooking fish (scallops esp.) lard everything else! I can’t keep bacon grease cause I eat it all LOL
I’ll always use pure lard . All other man made seed oils are terrible for the human liver and pancreas.
Yep the factory made seed oils are horrible for health. I don’t even consider them a food, they were not even part of the human diet as little as 100 years ago.
What do you mean by "man made seed oils?" Can you give us some examples of such oils, please?
@@karolyn8644vegetable , soybean , canola , cottonseed , sunflower oil
*Random*
Not for seasoning but cooking in general; I read somewhere many years ago that cooking with equal amounts of olive oil and butter is ideal because they counter one another and prevent each other from burning.
Also, yeah, several years ago, when I learned that canola oil pretty much had the highest smoke point among the more affordable and flavorless oils, it has been my go to ever since...I can bake but I sort of suck at cooking and frying things..my unintentional motto for meat is "cook it to death" to make sure there are no raw parts left....so you get jerky every time
Lol, not jerky!! That’s funny because that’s how my wife does it too but don’t tell her I told you that, ok??
Bless you, thank you so much!!
You're welcome!
Bacon grease. That way you get to eat all the bacon it takes to make the bacon grease too. Just saying.
Always better with bacon
Lol!! Yes I have to agree with y’all!!
Thank you for this!
You’re welcome anytime my friend!!
I use lard mostly but i do like the grape seed oil because it doesn't have a weird taste
At this point i can't trust nobody. Everyone has their own version 🤣🤣
I know how you feel. When I first got started in cast iron, there were so many things that I found out later through trial and error to be wrong. Not all of it, obviously. So, my suggestion is to find what works best for you and stick with it. The thing about oil is that all of it can season cast iron. So, use what is available, affordable, and effective! Thanks for stopping by and sharing your thoughts with us, my friend!
I thought i was the only one. I guess when someone likes something they tend to be biased. I love grapeseed. Its a light flavor and my pans look amazing.
that's because lots of different things work just fine
rub a thin layer of whatever in there, heat it until it smokes, once it stops smoking it's seasoned, move on with your life
@@walterw2 if you smoke the oil does it still season the pan
@@walterw2 or should you stay under the smoke.point of the oil