The seasoning of your cast-iron cookware involves a process of building and leaving a layer of oil on the surface of your pans and skillets. The purpose of this is to create a non-stick and rust-resistant coating.
Choose an oil with a high smoke point, meaning it can withstand high temperatures without burning or smoking.
Smoke point and stability are essential to consider when choosing an oil for seasoning cast-iron cookware.
– Flaxseed oil – Canola oil – Grapeseed oil – Avocado oil
It involves applying a layer of oil to the cookware’s surface and heating it in the oven to create a durable and non-stick surface.