What's The BEST OIL FOR CAST IRON SEASONING? IT Is NOT Flaxseed Oil!

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.

MorningFame

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Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

The Ringer - The Original Stainless Steel Cast Iron Cleaner

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[chargriller]

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.👏

[Nogard]

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.

[garybrown]

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.

[opedromagico]

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!

[markduncan]

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.

[meliplay]

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

[MarkLewis...]

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.

[peter-b-]

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.

[MrBullet]

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.

[mrhalfstep]

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

[dflor]

I heartily agree with not using flaxseed oil. My preference is avocado oil just because of its high smoke point. Thanks for sharing.

[IDontSuckAtLifeakaJanis]

*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

[dougfett]

Yes, I used flaxseed oil on my pans over four years ago and they turned out great. They look good and have a hard, durable surface. They are still going strong and are very good to cook with. I have had no flaking problems. I see that many others have had trouble with their flaxseed oil seasoned pans. I makes me wonder about variability in flaxseed oil and maybe I got lucky with the particular oil that I obtained and used.

[percyvandermerwe]

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 🤝👍

[jimbarrett]

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.

[ddoleh]

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 <3

[coololdluke]

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!

[jaycreekmore]

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

[jimglatthaar]

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.

[henryo]

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 .