Cast Iron Seasoning
(from mancavechef.com) Oil Unsaturated fats polymerize best, so the highest ratio of unsaturated to saturated fat (and non-fat contaminants) is best. You need to exceed the smoke point of the oil used. Options Flaxseed (top choice, 450 F smoke point, a bit expensive) Due to expense, might be a good choice for initial seasoning, but then use others for maintenance. Grapeseed (second choice, 420 F smoke point, less expensive) Acceptable choices: corn oil, olive oil, sunflower oil Poor choices: bacon fat, lard, coconut oil, cheap oils (likely to have contaminants). Seasoning Clean Do this even with new cookware, as well as when seasoning has holes. Be thorough to ensure the best bond between seasoning and metal. Scrub with 1/4 cup of kosher salt, using fingers. Wash with hot, soapy water. Place in the oven or on a stove and heat it completely dry. Oil Lightly coat inside and out with oil. Add 1 tsp of oil and spread around with fingers. Don't use a paper towel as it will leave micr