How To Pick The Best Oil To Season Your Cast Iron

Whether you've purchased a brand-new cast iron pan, thrifted a cast iron beauty that needs a little TLC, or you're simply looking to re-season the cast iron you already have, the type of oil you use to get the job done can make all the difference. Kent Rollins, the host of Outdoor Channel's "Cast Iron Cowboy," spoke exclusively to Chowhound about what you need to properly season your cast iron pan. His top picks: grapeseed oil and avocado oil. 

While grapeseed and avocado oil aren't the most traditional choices, Rollins says that there's a reason many have moved away from vintage cast iron seasoning methods. "The old-timers used lard or bacon grease, and my mother did the same," he says. "It does work and gets better with everyday use, but if stored with a lid, over time, it can become rancid." Rollins also has something to say about the common recommendation to season cast iron pans with flaxseed oil — and he doesn't recommend it. "Flaxseed does bond well, but with extended use, it can become brittle and begin to flake off."

Getting started with the right kind of oil matters, but it's not the only key to properly seasoning your cast iron pan, according to Kent Rollins. "The number one thing is using a high-temperature oil, since cast iron seasons best around 400 degrees Fahrenheit," Rollins says. "You want an oil that bonds well to the metal. Oils with low smoke points don't hold up as well and can flake off over time."

You also need to keep your cast iron seasoned all year, and the best way to do that is to keep cooking on it, says Rollins. "It just gets better every time you use it," he says. "The best thing to cook in new cast iron is to deep-fry some taters — it keeps the oil temp at or above 350 degrees Fahrenheit." 

While you've likely heard that you don't need to wash a cast iron pan, this is one of many common cast iron myths that does more harm than good. Rollins recommends properly cleaning your cast iron pan after each use. All you need is a bit of dish soap and a gentle brush. There's no need to scrub so hard you remove your pan's hard-earned seasoning, but be sure you remove any bits of stuck-on food to help your pan stand the test of time.