Seasoning with more than one oil

M

MatthewAllen

New member
I recently picked up a couple of pieces from a family that has been buying and selling cast iron for many years. They're a good looking set of skillets, and look to have been seasoned pretty nicely. Upon purchasing, I was told that they were seasoned one time with olive oil.

In the interest of really making the pieces mine as well as simply for the love of it, I'd like to put my own seasoning on them. I'd like to season them with multiple layers of grapeseed oil. What I'm wondering is, would it be ok to season over top of the olive oil with the grapeseed?

I've cleaned CI before with electrolysis and if I still had time/space/equipment I might consider just stripping these down and starting over. But I'm also just curious if that is even necessary. Thank you for any advice.
 
You should note that the procedure you're calling "seasoning" is actually a manual process designed to reproduce the normal seasoning that builds up through normal use. You really don't need to do a bunch of layers of manual seasoning, just a few (or even just one) to get you started.

The real seasoning comes over time with actual use of the skillet. And it's the best.

And it's made up of various layers from the various fats and oils you cooked with, animal and vegetable.

So no, no harm in putting grapeseed oil on top of olive, that can happen through normal cooking.

But when you say they "look to have been seasoned pretty nicely" and "I'd like to put my own seasoning on them", that can be accomplished just by using them from their current state. The oven cycle is just the starting point for building seasoning, not the entire process.
 
One coat of grapeseed oil if you wish on top of the olive oil baking at a high temp of 450° +. Then some pork fat, tallow, chicken fat, canola, fish oils, olive oil, butter, veggie oils , more pork fat, etc. for a few years = seasoning; and it will be yours.

Hilditch
 
W. Hilditch said:
One coat of grapeseed oil if you wish on top of the olive oil baking at a high temp of 450° +. Then some pork fat, tallow, chicken fat, canola, fish oils, olive oil, butter, veggie oils , more pork fat, etc. for a few years = seasoning; and it will be yours.

Hilditch
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What Hilditch said!
 
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