Quote:
Originally Posted by Barnes
Seasoning cast iron is about polymerization of fats through the release of free radicals. It creates a hard, anti-stick coating. You want to choose an oil with a high level of omega 3 fatty acids that doesn't go rancid easily (like pork fat or lard). Avocado and grapeseed are good but flaxseed is the best. It is a drying oil that essentially hardens as it dries and it's the only food edible drying oil and has a low smoke point. The non-edible version is linseed oil and artists use it to mix with oil paints and pigments to create a hard glossy finish.
Olive oil, lards, and canola don't have a lot of omega-3 so you won't get great polymerization.
EDIT: I wouldn't waste the $ on flaxseed for a grill though. I know all this from working on a cast iron pan. After a quick check, Canola is pretty high in Omega-3 acids. I would use that on a grill.
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Grapeseed sucks for cast iron. It leaves a very sticky coating of goo. Flaxseed has worked best for me.