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Old 11-12-2018, 04:58 PM
AGruber AGruber is offline
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Join Date: Oct 2018
Posts: 10
Default A Couple Clarifying Questions About Smoke Point

Does the smoke point of the seasoning oil limit the temperature at which the pan can be used? For example, if I season using grapeseed oil (smoke point 420), then later cook on it at 450, will this be more likely to burn off the seasoning than if I had used crisco (smoke point 490)?

If you exceed the smoke point of the oil during seasoning, does this cause it to flake/crack after being used? Is that the reason why the seasoning guide here recommends to stay at/just under the smoke point unless it's only for display?
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