As a culinary expert with a deep understanding of both the art and science of cooking, I am often asked about the best practices for maintaining and seasoning cast iron cookware. The question of whether to use extra virgin olive oil for seasoning a cast iron skillet is a common one, and it's an important one to address, as the proper care of your skillet can significantly impact its performance and longevity.

Introduction to Cast Iron Skillets:
Cast iron skillets are renowned for their durability, heat retention, and even heat distribution. They are versatile tools in the kitchen, suitable for a wide range of cooking methods from stovetop searing to oven baking. However, they require a bit of special care to maintain their seasoning and prevent rust.

The Importance of Seasoning:
Seasoning a cast iron skillet is a process that involves applying a layer of oil to the skillet and then heating it to create a protective, non-stick surface. This layer, often referred to as the "seasoning," is what gives the skillet its characteristic dark, almost glossy finish and helps to prevent food from sticking.

Choosing the Right Oil:
When it comes to choosing an oil for seasoning, it's crucial to select one with a high smoke point. This is because the oil will be heated to a high temperature during the seasoning process. Oils with low smoke points can begin to smoke and break down at lower temperatures, which can lead to off-flavors and potentially harmful compounds being released into your food.

**Why Extra Virgin Olive Oil Might Not Be Ideal:**
Extra virgin olive oil is a fantastic oil for many culinary uses due to its rich flavor and health benefits. However, it has a relatively low smoke point compared to other oils commonly used for cooking. This means that when heated to the temperatures required for seasoning a cast iron skillet, extra virgin olive oil can begin to smoke and may not polymerize properly to form a good seasoning layer.

Recommended Oils for Seasoning:
Instead of extra virgin olive oil, it's recommended to use oils with higher smoke points such as canola, soybean, or safflower oil. These oils can withstand the high temperatures needed for seasoning without breaking down and will help to create a durable, non-stick surface on your skillet.

The Seasoning Process:
To season your cast iron skillet properly, you'll want to apply a thin, even layer of your chosen oil to every part of the skillet, including the handle and the bottom. Then, place the skillet upside down in a preheated oven at a temperature of around 450°F (232°C) for about an hour. After this, turn off the oven and let the skillet cool inside. This process will harden the oil and create a protective layer.

Maintenance and Care:
Once your skillet is seasoned, it's important to maintain the seasoning by cleaning it properly after each use. Avoid using harsh detergents or steel wool, as these can strip the seasoning. Instead, use warm water and a soft brush or sponge to clean the skillet. After cleaning, dry it thoroughly and apply a thin layer of oil before storing to protect it from moisture.

Conclusion:
In conclusion, while extra virgin olive oil is a wonderful oil for many cooking applications, it's not the best choice for seasoning a cast iron skillet due to its lower smoke point. Instead, opt for oils with higher smoke points to ensure a successful seasoning process and a skillet that will serve you well for many years to come.

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You will want to apply this layer over every part of the skillet. If you do not have access to shortening, choose a cooking oil such as canola, soybean, or safflower, and follow the same procedure. Avoid using low-smoke point oils such as extra virgin olive oil or butter.Nov 27, 2017read more >>