Seasoning cast iron?

[Inscrutable]

Last time I seasoned in the house (withflaxseed oil) it produced an unpleasant acrid odor. Maybe switching to canola would help, but …

What do you think about seasoning on the pellet pooper? I wonder if the smoke will interfere with the polymerization process? I doubt the cast iron would retain a flavor and transmit to future cooks (but might be ok depending on the cook).

Anyone try it?

 

[BigW.]

I doubt the smoke would cause any problems. I often use the Weber gasser to keep smell outside.

 

[Retired Spook]

The only thing I have ever seasoned any cast iron with is good old-fashioned Crisco. Everything else is a cheap shortcut that is not as good.

Grandma was NOT wrong.

 

[millerbuilds]

The only thing I have ever seasoned any cast iron with is good old-fashioned Crisco. Everything else is a cheap shortcut that is not as good.

Grandma was NOT wrong.

I agree, I use Crisco as well and use my Gas Grill to set the seasoning.
I am sure that as long as the pellet pooper can hold temps at least 400 it should work.

- Jason

 

[Inscrutable]

I agree, I use Crisco as well and use my Gas Grill to set the seasoning.
I am sure that as long as the pellet pooper can hold temps at least 400 it should work.

- Jason

Had it at 450 for wings yesterday, and supposed to get to 700 … much better (and more accurate) than kitchen range.

 

[millerbuilds]

Had it at 450 for wings yesterday, and supposed to get to 700 … much better (and more accurate) than kitchen range.

Got it. I have never used a pellet grill, so I was not sure. You are good to go!

- Jason

 

[Inscrutable]

Going to try on a couple, use and see. Think eggs will be the litmus test for taste. Can always strip and start over.

 

[Brokenhandle]

I use grapeseed oil, and it works very well. Was told that by a friend that buys and sells a ton of cast iron. But not sure it's a big issue...if done properly almost any oil would work.

Ryan

 

[chp]

The only thing I have ever seasoned any cast iron with is good old-fashioned Crisco. Everything else is a cheap shortcut that is not as good.

Grandma was NOT wrong.

Nothing wrong with Crisco, but I have had good results with flax seed oil. Definitely not a cheap shortcut. Lots of information out there on options.

 

[pineywoods]

I believe people use Flaxseed oil and Grapeseed oil because it has a higher burn temperature than Crisco. At least that's what I was told by some people that use and restore a lot of cast iron cookware

 

[Dirty Steve]

I have been using avocado oil because of the higher burn point. I think I saw Kent Rollins mention it.

 

[bill1]

I wouldn't think you'd want to season with Crisco past 360F...

 

[indaswamp]

Mineral oil. Very High burn point, won't go rancid or get sticky. No odor. Just make sure it is 100% pure with no added scent. It's what all the championship jambalaya cooks use here...along with most everyone else.

*edit to add- the mineral oil is only used on a pot that already has a good carbon patina on it. To get that patina, lard is universally used here. Most just fry up a big batch of cracklins which seasons the pot at the same time.

 

[Retired Spook]

The "smoke point"?

When I am frying something I use peanut oil, because it has a "high smoke point."

When I season cast iron or carbon steel frying pans, I use Crisco, because the finished seasoning it tougher and easier to maintain - I don't have to baby it or re-season it all the time.

Flaxseed oil (a fad for a while) turns black faster, but is too delicate (i.e. falls off and needs re-seasoning - especially on carbon steel) for my liking.

In my experience.

 

[smokebuzz]

Hard to deny history, Crisco has worked far too long...

 

[YooperSmoker]

We use ''leaf lard'' to season the cast and for cooking
its the same stuff used for making pastry's

Mike

 

[Marknmd]

I have been using avocado oil because of the higher burn point. I think I saw Kent Rollins mention it.

Yes - that's what I've been using. It never seems to be promoted by manufacturers and yet it seems to be an obvious choice. I've never heard of any drawbacks.

How to Season Cast Iron with Avocado Oil (8 Quick Steps)

Want to learn how to season cast iron with avocado oil? The process is quite simple! Learn all about it here!

www.prolinerangehoods.com

The BEST Oil for Seasoning Cast Iron - and What NOT to Use!

The best cast iron seasoning oil has a high smoke point and lower concentration of saturated fat. Here are the best oils for seasoning cast iron.

theflattopking.com

Edit: Down below there's an OP titled "My Way...." and his advice seems sound.

 

[PolishDeli]

I wouldn't think you'd want to season with Crisco past 360F.

You don't want to cook with oils above there smoke point.

But to season iron; yes, you absolutely need to go above the smoke point.
That's when polymerization happens. The seasoning on iron is a bit like a natural, high temperature, plastic coating. To make the plastic coating, you need cooking oil, high heat, and oxygen.

 

[indaswamp]

That's when polymerization happens

polymerization through carbonization.....

 

[SecondHandSmoker]

I've only ever used Crisco or canola oil and repeated use to build the seasoning.