Smoke Point

[J.Ottinger]

I've read a couple of lines somewhere, when seasoning you have to get the heat up to the smoke point. crisco smokes at 350 degrees, where corn oil, olive oil and others smoke at 400 degrees and up. If i use higher smoke point oils, do I need to bring the temp up to that degree or is 400 degrees ok?

 

[Doug D.]

While it's true you don't want to exceed the smoke point of an oil or fat when cooking with it, there are some who say you must do so when seasoning cast iron in order to create the best possible non-stick surface. I'd say it probably depends more on how fanatical you are about the process of initial seasoning. If you're one of those who puts on six rounds of manual seasoning before using a piece to cook, then you may wish to take the oil you use above its smoke point (slightly). If you're like me, and season it once then let repeated use do the rest, then no, I would say it's not imperative that you do so.

 

[Jeffrey R.]

If you're one of those who puts on six rounds of manual seasoning before using a piece to cook, then you may wish to take the oil you use above its smoke point (slightly). If you're like me, and season it once then let repeated use do the rest,

So Doug D. So you saying that pre seasoning a piece 20 times is a waste of time.

No I do not do that, silly. I have read that some So-called professional does.:twisted:

 

[KeithC]

While it's true you don't want to exceed the smoke point of an oil or fat when cooking with it, there are some who say you must do so when seasoning cast iron in order to create the best possible non-stick surface. I'd say it probably depends more on how fanatical you are about the process of initial seasoning. If you're one of those who puts on six rounds of manual seasoning before using a piece to cook, then you may wish to take the oil you use above its smoke point (slightly). If you're like me, and season it once then let repeated use do the rest, then no, I would say it's not imperative that you do so.

I'm in the fanatical crowd on this. I'm the guy who puts on 6-8 new coats of seasoning after stripping down a pan. I know that's just personal preference and everyone has a method that works for them. I've just always been in that crowd that believes in getting a good solid working base to start from. I can't see seasoning a pan once and going with it. I just can't do it.

As far as smoke point goes, I normally ramp my temps up to 500. Just kind of depends on the seasoning process I'm using though. With flax seed, I go to 500 degrees, but with Crisco I may only put the temp at 400. I've experimented with seasoning processes though, because there are a lot of grizzled cast iron vets out there that have good techniques and info to offer, so I occasionally adopt one to try on a pan.

Having said that, all of my Griswolds are like glass! I couldn't be happier with them. Most have been seasoned with flax seed oil, and a couple with Crisco. One of my best was a coconut oil base (X2) then a Crisco layer (X3) on top. Absolutely amazing cooking surface. It's sexy!