I like using grapeseed oil to season my cast iron. The smoke point for grapeseed oil is 420 deg F. I was reading an article on the Field site and they suggest 400 deg for one hour. That confuses me. Shouldn't the oven temp exceed the smoke point? I also read that polymerization will occur at lower temps because it isn't just the temp but the time. What I've been doing is the following: Start at 200 deg for 10 minutes to really dry the pan. After adding seasoning oil (grapeseed), put the pan in 300 deg oven for 15 minutes then do a final wipe of the remaining oil. Increase temp to 450, then bake for 1 hour. Let it cool down and repeat. (I also read that 2 hours at 450 is also an option). Please advise.
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Polymerization at what temp?
- Thread starter AlfredoJ
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- grapeseed oil seasoning
The intent in exceeding the smoke point is to artificially blacken the seasoning to look like it would just with cooking in the pan over time. But it is not necessary exceed the smoke point to polymerize the oil. See: https://www.castironcollector.com/seasoning.php#smoke