Seasoning temperature & oil smoking point

R

RupeshP

New member
Completely new to cast iron cooking. I have read conflicting information about the correct temperature to season cast iron cookware.
I read on this site that the temperature needs to be higher than the smoke point of the oil used:

Seasoning 1.png

https://theflattopking.com/best-oil-for-seasoning-cast-iron/

but on this site it says that the oil needs to be below the smoke point:

Seasoning 2.png

https://colors.kaelshipman.me/.../demystifying-cast-iron....

Which is correct?

What is the optimum temperature to season unrefined grape seed oil and refined avocado oil?

Many thanks!
 
Exceeding the smoke point is not a must. People do it to artificially and prematurely darken the seasoning as if the pan has been well-used when it has not or will not be (think "looks good on eBay, Etsy, etc."). Exceeding the smoke point has the capacity to generate carcinogenic compounds, also a reason not to overtly exceed smoke point in cooking. Baking on of thin layers at a temperature slightly below the smoke point of the oil used will work just fine, as long as the bake time is long enough to leave the oil layer completely dry/not tacky/completely polymerized. Pans so-seasoned will have a bronze caste which will darken further with usage.

Related: https://www.castironcollector.com/seasoning.php
 
I use Crisco pure vegetable oil for seasoning and cooking. Seasoning, I run for well over an hour at 375°, then turn the oven off and let the pan cool down with the oven. Been working for me so far.
 
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