The BEST OIL FOR CAST IRON SEASONING Is NOT Flaxseed Oil!

[@MrCastIron]

Get the best-priced skillet here while supplies last: amzn.to/38rCgND (affiliate).

[@sandysanderson8588]

Hi I'm all sorted now with my new skillet. thanks for the link. With a sander and your knowledge its all good, cheers buddy.

[@MrCastIron]

You’re welcome, and thank you too, my friend!!

[@sharkdeepwater8]

We use coconut oil for the inside of the pan and the handle. But for the outside we use mustard seed oil. Strictly for the assistance in cleaning. The smoke point is pretty high. I don't know the temperature. But when we clean up. The iron remains really good looking.

[@MrCastIron]

That’s interesting! I’ve not heard of using mustard oil before lol! Heck I’ve never heard of it period.

[@adamr63]

@@MrCastIron It's used heavily for shallow frying in India, Pakistan, and Bangladesh, but not allowed for food use in North America. Thanks for a great video, I agree with you wholeheartedly. There are unfortunately a lotto newly accepted 'facts' that take on a life of their own on KZbin videos, accepted and repeated without investigation or questioning. I use lard, vegetable oil, and whatever fat reside is left on the pan after after use, after removing the excess with a paper towel. If I've used butter I'll even just wipe out the pan and that to the smoke point, but I use my cast iron pans often an never need to worry about rancidity, I also take care when they are new to give them a great base seasoning so I don't have to fuss later on.

[@chargriller6547]

Great video Mike. I have always liked cast iron pans to cook with but I was horrible at cleaning and seasoning my pans and always ended up with rusted pans being tossed. Then I started watching Mr. Cast Iron and now have beautifully seasoned pans I use all the time. Never get rust on them and are basically non stick. I usually use bacon grease to cook with and grape seed oil to season/store them after cleaning. Mike you restored my faith in cast iron cooking.👏

[@MrCastIron]

Wow, Dave, that makes me feel good!! Rarely am I speechless, but I don’t know what to say now, lol!!

[@garybrown6015]

Many people have health concerns when using seed oils and while I agree seed oils are not good for high temp cooking / consumption, they are great when seasoning. You are turning oil to plastic and if done properly, will result in very little flaking and ingestion. Refined avocado and refined safflower oil have a smoke point around 500 deg. F. Applying thin layers and baking temps between 425-450 will polymerize the oils in about an hour. They will be dry to the touch, non-sticky and don't go rancid. The other upside to such high temps is that you will rarely encounter anything over 450 while cooking, so the polymer chain you created doesn't break down and become brittle.

[@Jon-O.]

Gary not turning oil to plastic. Your actually burning off all the other atoms in the oil molecule like Oxygen Hydrogen and leaving the Carbon atom behind. So your turning the oil to a inert Carbon coating.

[@garybrown6015]

​@@Jon-O. I have to politely disagree; Here's the explanation from Lodge Cast Iron, verbatim: Polymerization: The science of cast iron seasoning. When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron. Here's the Oxford Dictionary meaning of polymer: A substance that has a molecular structure consisting chiefly or entirely of a large number of similar units bonded together, e.g., many synthetic organic materials used as plastics and resins.

[@garybrown6015]

@@1DrBar In your own words, If you heat an oil past it's smoke point, you destroy the seasoning and what Jon O states will happen. It will leave you with a burnt carbon coating that is not bonded to the cast iron. So what happens if you don't heat the oil past smoke point? Polymerization. That's the trick isn't it, getting an oil that provides a long lasting non-stick coating (also the reason there are 100's of KZbin videos claiming their way is the best). I'll trust Lodge and basic chemistry. Enjoy your cast iron and those steaks!

[@garybrown6015]

​@@1DrBar I bought a vintage Wagner and had to strip it all the way to metal. I spent a whole day seasoning 8 coats of safflower oil at 425 deg for about an 1:15 each and it never blackened. It was almost a bronze tinged clear. It wasn't until I cooked, cleaned and re-seasoned it that the cook surface started to turn black (spotted). I could be wrong but I always attributed it to small bits of stuck-on food I failed to remove during cleaning and then when I re-season they carbonized between the coats. However, you may be onto something I hadn't considered. Eventually the outside also darkened, so that can't be from food. Maybe those old layers do eventually break down and change color. Sounds plausible. I am still a firm believer that the new seasoning should not be heated past smoke point, most of the non-stick properties are lost and it becomes brittle but that's just me. If it turns black fast, it's been seasoned at too high of a temperature. Use, time and patience is required.

[@MrCastIron]

Great points you guys are making. I’m one that believes you should stay just below the actual “smoke point” when seasoning. I have said and will continue to say in our videos that cooking with them is the best thing you can do for your cast iron! Thank you, guys, for all of this great interaction!!

[@CountryDick]

I use Mobil 1 0W-30 in the summer and 0W-40 in the winter.

[@beretta83907]

Wait what ??

[@CountryDick]

@@beretta83907 Wait. What??? Cast Iron doofuses know what I’m talking about; if you’re going to cook, especially recipes that require long cooking times…you’ll want to coat the pan with a “high mileage” synthetic.

[@MrCastIron]

Lol y’all got me cracking up 😂

[@jimbob4456]

I laughed 😅

[@1n1people]

smh

[@MarkLewis...]

This video is pretty good, but let's also talk about health. 1) You aren't "seasoning" your cast iron skillet/pan, you're protecting it. I wish people would stop saying "seasoning". 2) Oils... ALL OILS/FATS break down and become more carcinogenic the more heat that is applied to them. ALL OILS!!! So, with low smoke-point oils, the higher the temperature, means the higher risk. I guess one of the worst oils would be motor oil to protect your C/I pan with, (for obvious non-consumable reasons) but Flax Seed oil WOULD be second! 3) To reduce the risk of cancer-causing properties, the current understanding is to cook your food with and protect your cast iron pans with the highest smoke point available to you. 4) Avocado oil, (a good one) does have (about) a 510-degree Fahrenheit smoke point and is actually a neutral oil. Meaning, it DOES NOT impart its avocado flavor into your food. 5) "What about Olive Oil?"- I won't even cook in ANY olive oil. Why? Because the "smoke point" isn't the starting point of oil breakdown, it's the highest. The science is olive oil starts to molecularly change at around only 325-350 degrees or just Medium heat. Most people cook at Med-High to High, well past the final smoke point. Raw or slightly warmed Olive Oil is a good fat, and cooked Olive Oil is a bad fat. 6) But I see Chef Gordon Ramsey and all other TV Chefs cook in Olive Oil?- Exactly! You see Chefs, who haven't been Chefs for a long time, but are now and have been paid spokespeople, who are sponsored by ALL the products and equipment they use in their cooking shows... using their name and culinary experience in a very dishonest, money-grab way. 7)But I love that Olive oil taste, what do I do then?- Cook in a (consumable) high smoke-point neutral oil, and just drizzle a small amount on your cooked food. FACT: cooking olive oil removes the moisture and taste from it, not add to its flavor, or the food. 8) Why should I listen to you?- I have almost 40 years in cooking and Hot/Rest Management. I have trained under CIA and J&W Chefs, I've studied the actual science of this, AND (most importantly) I'm NOT a paid spokesperson, who's retired, but still very passionate about food, and customer health. TL; DR: Ultimately... the decision is yours... do what you feel is best.

[@MarkLewis...]

ALSO/FYI: The final smoke-point of (just) olive oil, (what I was talking about above) is about 400-410 degrees, with breakdown starting at (about) 325-350. However, Extra Virgin Olive Oil's final smoke-point is only (about) 340-350 degrees, meaning it begins to molecularly breakdown at only 280-310 degrees, depending on the quality. Just Medium heat (or 5) on your stovetop is (about) 350 degrees, and most people cook at Med/High (6-7) to High heat (8-10), and purchase Extra Virgin Olive Oil, so understand the differences.

[@MarkLewis...]

COOKING OILS APPROXIMATE SMOKE-POINTS: (final point and in Fahrenheit, breakdown stats 20-60 degrees earlier) avocado oil: 510-520 rice bran oil: 490 algae oil: 485 clarified butter & (natural) ghee: 485 soybean oil: 450 peanut oil: 450 sunflower oil: 440 corn oil: 440 olive oil (NOT extra virgin): 410 vegetable oil: 400 canola oil: 400 grapeseed: 392 lard: 370 vegetable shortening: 360 extra virgin olive oil: 350 coconut oil: 350 butter: 350 sesame oil (refined) 350 Hope this helps in your cooking and decision making.

[@577buttfan]

Castor oil.

[@MarkLewis...]

@@577buttfan castor oil is a type of vegetable oil, so you do you

[@577buttfan]

@marklewis4935 I just love how high a Flashpoint it has and it leaves a really slick solid layer.

[@markduncan8042]

I have been using pecan oil. It has a 470° smoke point. It does have a very mild kind of nutty flavor, which I absolutely love.

[@MrCastIron]

That’s interesting Mark!! I haven’t ever used pecan oil but I sure love pecans lol!!

[@opedromagico]

I ain't using those machine lubricants aka “seed oils”! Bought my very first cast-iron skillet and I've been seasoning it with tallow, bacon, or bone marrow. Still getting the hang of seasoning without it getting sticky but other than that my baby is beautifully black and incredibly non-stick. I'm loving it!

[@MrCastIron]

I love it! Thanks for sharing your thoughts and experiences with us, my friend!

[@russlehman2070]

Seed oils aren't any good as lubricants either. Near as I can tell, the only thing they are really good for is boosting the profits of the giant agriproduct conglomerates like Archer Daniels Midland.

[@Nogard666]

I use three layers of refined sunflower oil for the base coat of all of my cast iron, done at 425-450 for 1.5 hours then slow cooled between each layer. It is great for protecting the iron itself, but it isn't very non-stick. So after that I use whatever oil I will be cooking with to add more seasoning. Usually Crisco for the skillets I cook meat in, or vegetable for skillets I cook non-meats in. Usually after 2-3 layers of either of those and I have no sticking problems. I can use chainmail or stainless scrubbers as needed if something does stick on without having to worry about getting through those base layers, and just cooking with it maintains the outer layers. I tend to tell people that whatever you will be using to cook with is probably the best for them to season with as well, after a solid base coat is applied.

[@peter-b-2889]

According to lodge's website, the smoke point indicates the temperature at which the oil polymerizes... meaning you don't need a lot of heat to season a pan with flaxseed oil. I damaged my seasoning a few months ago, and put 3 coats of flax seed oil seasoning on my lodge skillet. It's a skillet I use almost every day, and I haven't seasoned it in months. It looks just like your skillet does. It's true about the flax seed oil smell, but there is no aftertaste on the skillet after seasoning with flaxseed oil, and I haven't encountered any chipping.

[@MrCastIron]

That’s great Peter! Thank you for sharing your thoughts and experiences with us my friend!!

[@MrBullet888]

I inherited my grandmother's set of Griswold and I've bought some Lodge, Field and other pieces. I just use Crisco. That's all I saw my grandmother use and it works fine.

[@MrCastIron]

Yes indeed! Grandma knows best right!!?? Crisco is one of my favorites too!

[@meliplay]

I have one iron skillet that is over 100 years old it was my great grandmother's then my grandmas then my oldest Aunt and now i am its caretaker. Thanks for all the great advice

[@MrCastIron]

Wow! That is awesome! I know you are happy to have that treasure! If you ever have any problems or questions, let me know, and I’ll do my best to help you out, ok!?

[@meliplay]

@@MrCastIron thank you o will follow your instructions on keeping it so that i can hand it doen to the next generation . It is a treasured item in the family and it makes a mean pan of corn bread

[@MrCastIron]

That sounds like a great idea! And yes, they make the best crispy cornbread, among other things!

[@dflor50]

I heartily agree with not using flaxseed oil. My preference is avocado oil just because of its high smoke point. Thanks for sharing.

[@MrCastIron]

You’re welcome, and thank you, too, for sharing this with us, my friend!!

[@IDontSuckAtLifeakaJanis3975]

*Random* Not for seasoning but cooking in general; I read somewhere many years ago that cooking with equal amounts of olive oil and butter is ideal because they counter one another and prevent each other from burning. Also, yeah, several years ago, when I learned that canola oil pretty much had the highest smoke point among the more affordable and flavorless oils, it has been my go to ever since...I can bake but I sort of suck at cooking and frying things..my unintentional motto for meat is "cook it to death" to make sure there are no raw parts left....so you get jerky every time

[@MrCastIron]

Lol, not jerky!! That’s funny because that’s how my wife does it too but don’t tell her I told you that, ok??

[@percyvandermerwe185]

Thank you for this very informative video Mike. We like using canola oil (easily obtainable.) Flaxseed oil is sometimes used on wooden cooking utensils as its food safe and won’t go rancid. Regards from South Africa 🤝👍

[@MrCastIron]

You're welcome, Percy, and thank you too for sharing this with us! Thanks again for stopping in from South Africa, my friend! I hope you have a great day and weekend!!

[@mrhalfstep]

I used corn oil at 460 F in the past, but recently found some Safflower oil clearance priced at Kroger and it has a 510 F smoke point and makes a beautiful thick hard seasoning on the cast iron. Even if the skillet isn't very smooth the seasoning seems to fill in the pebbly sand cast surface to make it smoother. It runs about 25 to 40 cents per ounce, but I only use it for seasoning my cast iron. I've given away more of it than I've needed to use. I agree that butter is no good, but clarified butter has a smoke point of 482 F, so it should work

[@coololdluke3905]

For decades I watched mom use crisco for seasoning all her Iron pans and pots that she inherited from her mom. I trust they knew best! Best sausage gravy or fried chicken ever!

[@MrCastIron]

I hear ya, Luke! Thanks for sharing this with us, my friend!

[@jimglatthaar4053]

I used flaxseed oil to season a skillet ... once. After a few times cooking, the flaxseed oil started to flake off. Other members of a cast iron club to which I belong had similar experiences. The club's members use a variety of oils for seasoning, but not flaxseed oil.

[@MrCastIron]

I understand completely. Thanks for sharing this with us my friend!

[@makingitupaswegrow6257]

I've had my flaxseed oil flake on the bottom like crazy. Can't remember where I read that it was suppose to be "the best" either. Great content

[@MrCastIron]

Thanks again, my friend! It was the craze a few years back, but I’m not impressed, lol! 😂😂

[@rootboycooks]

Glad you said Crisco because that's what I use.EVO can turn rancid. I know because I made that mistake. Rock on Mr. Mike!

[@MrCastIron]

Yes, it’s trial and error sometimes before we get the type that works best for us. Thanks again Sal!!

[@krazmokramer]

I'm sorry to say that I bought into the flax seed oil BS. I stripped my BS&R #3B and seasoned it with FSO. It looked beautiful.....until I cooked in it. It has chipped all around the upper edge, and the cooking surface flakes like crazy. I have re-seasoned with Avocado oil without stripping. The avocado oil has totally sealed the cast iron and stopped the FSO from further flaking. But the pan looks terrible. Avocado oil has not significantly darkened. In some places it looks like bare cast iron but without the rust. However, it does cook well, so that's why I put up with the ugly looks. It's for use, not for sale. THANKS FOR THIS VIDEO MIKE!!!

[@invisiblekid99]

I cook/fry with avocado oil and my pans look terrible too but fry’s brilliantly. I use spun iron pans not cast. The company I buy them from swear by their flaxseed so I might give it try. They are VERY specific about using the thinnest layer which I think is where a lot of issues come from and people using too much oil.

[@nuynobi]

This was my experience as well

[@nuynobi]

​@@invisiblekid99I did 6 layers, each as thin as possible. The results were still bad. It has occurred to me that maybe refined flax oil would work better because the smoke point would be higher. Most flax oil you see in stores is unrefined so there are a lot of non oil stuff in them, tiny bits of plant matter basically.

[@jaycreekmore9369]

Just bought my first cast iron skillet, you Mr cast iron are my go to guy to learn my seasoning and cooking tips, keep up the great videos

[@MrCastIron]

Congratulations on your new cast iron Jay!! Thanks for the kind words, too, and if you ever have any questions or problems, don’t hesitate to reach out to me, and I’ll do my best to help you, ok!?

[@johndennis6253]

I've been using straight 30wt motor oil for years, works great! Though I've often wondered why my young ones have a third eye?... Just kidding folks! Thanks for the informative video, JD (Michigan)

[@MrCastIron]

Lol! Thanks J D! I think we all have a third eye right!!?? 🤣🤣

[@pitbullwinkle]

Thank you, my Mom and Grandma both used lard, bacon grease or Crisco on them. Never had a problem and their pans ( now mine ) are 80 - 100 years old. One is even from my Great - Grandmother. They've been on all types of stoves - wood, coal, Gas,, and well, now , in this apartment I have to deal with an old coil electric stove which has seen better days.

[@MrCastIron]

Wow!! Thanks for sharing this with us, my friend! I know you are proud to have those in your collection, right!!??

[@jimbarrett5930]

Avocado is great stuff. I even basted a turkey breast with it for Christmas. It kept the outer layer from drying out to a hard crust.

[@MrCastIron]

Yes, it is Jim! That’s funny you say that about the turkey because I rubbed avocado oil on mine this year too! It had the best-looking color on it too! Thanks for sharing this with us, my friend!

[@ddoleh]

I'm glad I found your video. Thanks for such a great explanation. I really questioned my friend claiming flaxseed oil was the best. My mom always used Crisco. And as they say...Momma knows best! Thanks and bless y'all Mr Cast Iron-I'm now a subscriber

[@MrCastIron]

That’s cool! I’m glad you found us too, Dawn! Welcome aboard, my friend! And I agree momma knows best, lol! If we can ever help you in any way, don’t hesitate to reach out, ok!?

[@jerry2york]

I bought into the hype and used flaxseed oil. It worked OK but was way too expensive. I agree with you, bacon grease works just as good, if not better, and is way less expensive. Good video

[@MrCastIron]

Great point Jerry! Bacon 🥓 gives in more than one way right!!?? Lol

[@henryo3607]

Hi Mike I’ve never used flax seed oil , I’ve always used just pure pork lard or bacon grease and it works great for me . When I process my own pork I render the fat and store it in mason jars in the fridge works great . Thanks Mike for the info on all those other oils it’s good to know .

[@MrCastIron]

You’re welcome Henry! It’s been years since I was involved in processing my own pork. I do render a lot of bacon grease and use it though lol!!! 😂 😂

[@WickedCrownWCBC]

You’re very right about flax seed oil flaking. Exact same thing happened to me, been a mess ever since.

[@MrCastIron]

Yeah I hate to hear that. But I’ve heard some say it works for them lol!

[@MarkkuS]

Flax Works great for me. For seasoning I use induction stove to heat the pan and stop when it starts to smoke a bit. Then let it sit there until its dry rinse and repeat. Flax seed oil consumption is so low that the price is a non issue. I have never seen it flake. But I have burned it a few times. IDK if it would be harder to burn through with a higher smoke point. 😮

[@MrCastIron]

Thanks for sharing your thoughts and experiences with us.

[@julzparrilla724]

Thank You Sir, I Truly Appreciate the Information that You've provided. Not only did you go through all the Different kinds of oil, but I like the way you explained what the Smoke Point is. Everything You've said made so much sense. Thanks again!! 😎🤘🏼

[@CookingWithNeighbors]

Yay I use lard or crisco on mine so I got that right lol. 👍 3. I go back to watching now. I hope you a blessed day.

[@MrCastIron]

Thanks so much Jerri-Ellen!! I bet those pans and skillet of yours look great too don't they??

[@CookingWithNeighbors]

@@MrCastIron I never heard of the flax seed one Thanks mole I am trying to look after them

[@MrCastIron]

That's ok! Just keep on using what you have been and you'll be in good shape!

[@Jon-O.]

Refined Canola oil is what I use because of the neutral taste pallet and it's smoke point 490 to 500 degrees. Good info Mike

[@MrCastIron]

Thanks Jon!!

[@flipflat4814]

The actual “seasoning” on your cast iron cookware is developed through a process called polymerization. Polymerization occurs when the right oil or fat is heated in a pan at high enough temperatures to form a hard black surface on your pan. An oil’s smoke point is important, because that is the temperature at which the oil starts to smoke and break down. The most effective temperatures for seasoning cast iron are between 400-500 degrees, so you need an oil with a high smoke point to withstand those temperatures. Certain fats are better for polymerization, which is why it’s important to choose the right oil for seasoning your cast iron. This is why I use refined avocado oil, because the smoke point will be much higher (around 500-520 degrees) than an unrefined version. I prefer the avocado oil for seasoning cast iron because of its versatility. I don’t like to spend money on cooking products that only have one use, and avocado oil is neutral in flavor and healthier so I use it in all of my cooking. Why would anyone use a oil with a low smoke point of just 425° is beyond me🤨🤷. Think about it, If you're going to sear a steak at 475° to 500° why not use an oil that can handle those extreme temperatures right 🤷?

[@MrCastIron]

Great explanation and thank you for sharing your thoughts and experiences with us my friend! We sure appreciate you!!

[@ultraharrier]

Correct

[@mistertor]

I tried flaxseed oil for the initial seasoning on a couple of pieces that I picked up. Things looked great up until about the third coat when it started flaking and peeling. I thought I had done something wrong, stripped those pieces down to the bare metal again and started over. Had the same results after about three coats. It was disappointing because it looked so awesome up until that point. I've had the most happiness using vegetable shortening. I will once in awhile do one quick thin coat of flaxseed oil when I put something away, but I make sure those treatments are few and far between. It looks good, but if you use it too much it will start to flake.

[@Jon-O.]

It's not the quantity of coats of flaxseed it's flaxseed very low smoke point temperature it actually begins to burn become brittle and flake. It's a very poor oil for seasoning. Most who claim it's a great oil for seasoning failed chemistry class in highschool or never took a chemistry class.

[@MrCastIron]

I hear this all the time how it looks good but flakes after a short period of time. I sure appreciate y’all sharing your thoughts and experiences with us!!

[@homunculus777]

I didn't know that Stephen Root was an expert in cast iron.

[@brianlevine5213]

My Swedish Mormor would scrub her cast iron with a bunch of birch roots bound together with a stainless steel hose clamp. She had allergies to dish soaps. Vinegar,baking soda etc...were what she cleaned with. To season cast iron she always used bacon drippings.She used a stick with a big wad of terry cloth clamped to it with a stainless steel hose clamp. I inherited her cast iron. Still using cast iron 100 years in use.

[@MrCastIron]

Wow! That’s a great story, and I sure appreciate you sharing this with us, my friend!!

[@lawrencelyman3372]

I've got 2 skillets, both have been in my family for around 150 years, and both have only ever been seasoned with bacon renderings, they are both perfect, and I won't change a thing.

[@MrCastIron]

I fully understand that! Bacon grease and lard were all my mom and grandma used! I know you are proud to have those older skillets too!

[@lawrencelyman3372]

@@MrCastIron yes, those two are special, but I have a fairly big stock of Wagner, Griswold, and lodge pans, pots, Dutch ovens, and cornstick molds as well. But I'm still looking for a spider pan...

[@MrCastIron]

That’s cool. A spider pan would be a great find!

[@lawrencelyman3372]

@@MrCastIron it's my White Whale.. someday..

[@MrCastIron]

Well you never know. I hope you find one!!

[@iangoodisDMX]

These videos are very necessary. Great work, Mike.

[@MrCastIron]

Thanks, Ian!! My goal is to make cast iron cooking, seasoning, and maintaining cast iron as simple and easy for everyone watching!!

[@iangoodisDMX]

@@MrCastIron mission accomplished. Keep up the great work and content!

[@MrCastIron]

Thanks brother!! You are the man!!

[@ericmalmstrom9943]

He is right, Flax seed oil looks great but chips and peels. After many fails with Flax, I switched to crisco for the initial seasoning then cook mostly with avocado oil and all 5 of my pans have been perfect for several years.

[@rowenakwan5888]

Yes, flaxseed oil flakes for me. I've since switched to avocado oil.

[@MrCastIron]

Those are two that I like also! Thanks for sharing your thoughts and suggestions with us, friends!!

[@stevejohnson5035]

And here I thought it was me or the specific oil I'd been using. I've been struggling with seasoning my pans using flakeseed oil and it's doing exactly what you said... flaking off. Time to switch. Thank you!

[@MrCastIron]

You’re welcome, Steve, and thank you too, my friend!! Avocado oil is another good one to use!

[@dallaslh7047]

I use lard and bacon fat. Use my cast iron all the time. I rinse it in warm water after use, dry, and lard it again. I hate new cast iron, seems to take forever. Sometimes you just gotta do what ya do. I buy cast iron for my daughters and season it for them before I give it to them. Give them instructions to clean and keep pristine. They last forever! Canola oil gets sticky I think, so I use lard to begin with seasoning. You do it right, no sticking! Never heard about flaxseed oil being used ever. Lard, best fat to use always in my humble opinion.

[@MrCastIron]

Now that’s what I’m talking about, Dallas!! We gotta teach the younger generation too because most of them only know about Teflon! Yuck 🤮 lol!

[@app0ll0nysus]

I used flaxseed oil and had a nice finish, but my wife cooked a loaf in it and the finish flaked off entirely into the loaf making the loaf taste like fish, and the skillet was bare bones iron. Tried olive oil to re-season and that didn't work. Now trying avocado oil and the results are excellent.

[@MrCastIron]

I hate to hear that. But yeah, avocado oil is a good one!

[@app0ll0nysus]

@MrCastIron after 4 treatments, cooked with it today and I didn't realize cast iron could be this non-stick! Truly incredible. Finally got it like they always show. Thanks for advising on avocado oil, truly the best choice and best results ever!

[@MrCastIron]

That good to hear! Thank you.

[@luvverboy93]

I was always taught to season with bacon grease or lard then I cook with butter, margarine, and olive oil.

[@MrCastIron]

Sounds great to me! Thanks for sharing this with us my friend!

[@Maplecook]

This was VERY informative, Mike!

[@MrCastIron]

Glad you think so my good friend! This is a very controversial subject. It's like this is the only...and if you don't then... lol! You know what I mean?

[@Maplecook]

@@MrCastIron Do I ever!! If you ever talk to car guys about motor oil, it's the SAME THING!! hahaha

[@MrCastIron]

I know and I almost mentioned motor oil! It’s not good for cast iron either lol😂😂🤣🤣

[@Maplecook]

@@MrCastIron Oh, and thank you again for the package! (I texted, but since your phone's texts don't come in to my phone, I wanted to send you this message, just in case my text didn't arrive on your end.)

[@MrCastIron]

You’re welcome! No I didn’t get your text.

[@jackwebb5917]

Just watched a Kent Rollins video. He also said he started with flex seed oil but no longer uses it because it started flaking off. He recommended grape seed and avocado

[@MrCastIron]

Well we all live and learn…hopefully right!?

[@shovelhead8]

Bit of salt in bacon fat as well. I have used Pam for grill pans but it does make pools and stickies. Flax seed and linseed oil for wood are essentially the same thing. That is why you get the nice finish on wood or on your pan. Usually grapeseed for less used pans, and bacon grease for the favorites that get used a lot. Thank you for the great discussion, Mike. Stay safe and stay cool

[@MrCastIron]

Yes, Sean, that salt in bacon does more for a pan than most realize. To be honest, I have never used Pam in my cast iron except for oiling some little egg rings when I make egg McMuffins. I sure appreciate you and all you do, bud!! Have a great day and weekend to come!!

[@billallen6109]

I season yearly with flaxseed oil. As long as you do thin coats and 5 or 6 coats, it works wonderful. I wash with soap every wash and hand dry with a towel without applying any more oil and my pans hold up great

[@quietguy6562]

I agree. Chemically, flaxseed oil is better at polimerizing, so if you apply it thin, it forms a great layer. I think people who have problems with flaking are trying to apply the layers too thick. My pans are as good or better than Teflon.

[@MrCastIron]

That’s good to hear! Thanks for sharing your experience with us my friends!!

[@randyfrancisco9486]

Right on target! I made the mistake Mike discusses with my new wok. I used flax seed oil and a gas burner after watching several "experts". The wok looked gorgeous when I was finished. But on my first stir fry the gorgeous black finish peeled off into my food. I resurfaced the wok. Don't worry about getting the perfect finish to start. Just begin cooking and build your seasoning up using food fats and vegetable oil. I like avocado but any of the higher smoke point oils will work fine. Cast iron(and carbon steel) do not deserve all a lot of hocus pocus.

[@MrCastIron]

Wow! I sure appreciate you sharing this with us, my friend! Cooking does more good for cast iron than anything, in my opinion!

[@SimonBarsinister]

I loved this guy in the movie Dodgeball. Bacon grease and Crisco is the way to go.

[@MrCastIron]

Lol!! Ok Ray!! 🤣🤣

[@Rob-ExMachina]

When I first got into cast iron I used flax seed oil and then learned about how it will start to flake and crack as you get a lot of layers into it. I think it's fine to start with as the first few layers but after that you're far better off swapping to something like avocado oil as you've recommended.

[@MrCastIron]

Yeah, I hear that! I like Crisco, bacon grease, and avocado oil!

[@drewspencer9769]

Beef tallow is great. Expensive but high smoke point around 500. Great to get a crust on steaks

[@MrCastIron]

Yessir! And I’ve even gone the cheap route by using hamburger grease too! Do you do that?

[@AzaleaBee]

I render beef fat in a crockpot. After saving raw fat trimmings in the freezer and rendering, I store it in 4 oz ball jars in the frig and excess in the freezer. (I live in a very hot climate.) I also sometimes freeze rendered fat in small silicone ice cube trays and transfer to ziplock.

[@PicklesBBQandCooking]

I tried 5W-30 since it worked in the car. It did give a nice sheen but the flavor was slightly off. 😂 Actually I usually use canola or vegetable oil, sometimes some bacon grease but I also guard that like gold. Flax and other oils are pricy so I don’t use them for that. Great run through Mike!

[@MrCastIron]

Lol, that’s funny, Charley! Actually, I started to include some 5W-30 as an oil not to use, but I didn’t! The three you use work pretty well, don’t they?

[@PicklesBBQandCooking]

@@MrCastIron Yessir! I’ve never had a problem, easy and cheap! Could make a joke there but 😂

[@MrCastIron]

Lol, I get your drift, Charley! I better leave it alone too 🤣🤣

[@JulieM2270]

I use crisco for maintenance seasoning and grapeseed oil for deep seasoning...

[@MrCastIron]

Sounds good! Thanks Julie!!

[@CPR4THEBODYlivingaenrichedlife]

Yes, I feel that u can use all of the recommendations if u use them daily. I use grapeseed and my pans dutch oven and griddle look amazing. I use them daily!! Like he said the problem is if u do not use them daily! New subscriber!!! I love cast iron cooking! I will be doing a series of everything on my channel! thank u for the great tips!

[@MrCastIron]

You're welcome, and thank you too, my new friend!

[@eldiabolico3750]

I use Castrol 15W40 semi-synthetic. Never gets to the smoking point :)

[@MrCastIron]

I’m glad that works for you, but I sure don’t recommend anyone doing that!

[@GypsyWolf7]

🤣 good one

[@iWARxSAVAGE]

Let’s get this man to 10K!

[@MrCastIron]

Thank you William!! 👊❤️

[@pullingthestrings5233]

At this point i can't trust nobody. Everyone has their own version 🤣🤣

[@MrCastIron]

I know how you feel. When I first got started in cast iron, there were so many things that I found out later through trial and error to be wrong. Not all of it, obviously. So, my suggestion is to find what works best for you and stick with it. The thing about oil is that all of it can season cast iron. So, use what is available, affordable, and effective! Thanks for stopping by and sharing your thoughts with us, my friend!

[@CPR4THEBODYlivingaenrichedlife]

I thought i was the only one. I guess when someone likes something they tend to be biased. I love grapeseed. Its a light flavor and my pans look amazing.

[@walterw2]

that's because lots of different things work just fine rub a thin layer of whatever in there, heat it until it smokes, once it stops smoking it's seasoned, move on with your life

[@scottmoore1365]

@@walterw2 if you smoke the oil does it still season the pan

[@scottmoore1365]

@@walterw2 or should you stay under the smoke.point of the oil

[@adamcoe]

At the end of the day, if you're using your pan a lot, you can use any one of about 8 different things to season and they'll all stand up well. Obviously back in the day, our grandparents used lard or tallow, and also used their pans a lot, so the seasoning was amazing. And you can still absolutely season your pan with that stuff (or bacon grease) with great success, as long as your cast iron gets used regularly. Additionally, nowadays we have some more "advanced" products so to speak, that allow for hotter smoke points and less odor if the pan doesn't get used as much and this sort of thing. Without question, you can use regular vegetable oil or canola oil or Crisco and get a top notch seasoning as well. My personal fave is avocado oil, as I feel it's best of all worlds in terms of smoke point, unsaturated fats (which you need to build a good seasoning), and cost. In addition to using it for seasoning cast iron, it's my go-to oil for cooking as well, and I certainly haven't noticed anything in terms of a flavoring, it's incredibly neutral. The only thing to remember is that if you do use avocado oil to season, really strive to get it up to its smoke point when you do the first few layers, to ensure it's polymerizing the way you want. Once you get a good base it will build from being used just like every other seasoning but if you like to use your pans for doing high heat sears for meat, or for baking and whatnot, I feel it's worth it to season using a high temp oil like avocado. The most important thing is USE your cast iron.

[@MrCastIron]

Hey Adam I sure appreciate you sharing this with us my friend. I use Crisco and avocado oil mostly. I cook a lot of bacon so the bacon grease keeps mine in good shape. I made a video on the avocado oil you might check out too. How To Season A Cast Iron Skillet With Avocado Oil kzbin.info/www/bejne/n5K4gaeFmdFprKM

[@vinceruland9236]

I've been using cast iron exclusively for over 10 years. Animal fats are Supreme, however I use coconut oil.

[@MrCastIron]

I do too Vince! Coconut oil is all my wife cooks with! Thanks for sharing this with us my friend!

[@savedfaves]

@@MrCastIron FYI, duck fat and butter are the two best fats to cook with. YMMV

[@dennisyoung4631]

Butter?

[@ix-Xafra]

Ditto

[@charlestait5303]

Coconut oil for cooking fish (scallops esp.) lard everything else! I can’t keep bacon grease cause I eat it all LOL

[@PaddyJoeCooking]

This is THE go to video tutorial for Cast Iron Seasoning Mike excellent work brother!!!!

[@MrCastIron]

Thanks Patrick!!

[@matthewbecker6553]

I commit heresy. I strip my cast iron about once per year and re-season it from scratch. Take it down to bare metal. First coat is always avocado oil because of the very high smoke point. 2nd layer is always clarified butter. Not regular butter. Smoke point on regular butter is way too low. But clarified butter raises the smoke point to nearly 500 degrees. Then since the process of cooking naturally builds additional seasoning, I usually cook with either clarified butter, avocado oil, bacon grease, or hamburger grease. While I don't know the smoke point of hamburger grease, I assume it is similar to that of bacon grease and treat it that way. Since it is rare for me to actually use super high heat, all 4 of those work pretty well. I also have plenty of corn and canola oil that I am willing to use for cooking if doing a recipe that specifically calls for it.

[@chac65]

Yeah, I had a thick layer of flax seed oil seasoning. Like he said, I overheated it then it started chipping off. I ended up stripping it down to bare iron with easy off, then restarted with grapeseed oil, which has since resulted in a much more durable seasoning.

[@MrCastIron]

That’s cool Matthew! Thanks for sharing this with us my friend!!

[@grounded7362]

Best way to strip down your skillets to start over is putting them in your oven on the self cleaning cycle if your oven is set up for that. Somewhere around 900 degrees. I have done this with a few skillets I found at auction. Works great to get all the old grease and gunk off them. Just have to dry them very quickly after washing as they will rust almost instantly when wet after the 900 degree cook off and wash.

[@whateverrandomnumber]

Safflower seems like a good candidate. Lots of polyunsaturated fats, high smoke point. What's not to like? By the way, I heard someone mixed oil and wax 50/50. Has anyone tried that? Says it's buttery smooth and extremely efficient as nonstick.

[@MrCastIron]

I haven’t used safflower but some of the commercial seasonings have wax in theirs. BuzzyWax does for sure.

[@81Garret]

Unfortunately once heated it's highly toxic

[@whateverrandomnumber]

@@81Garret even after polymerization?

[@American-CastIron]

Mike you are spot on with the oils I use a blend of grape seed and avocado oil 1 thing I did learn about using spray cooking oil is you don’t want to use it on a hot pan and don’t use it to put down your base seasoning it’s got an emulsifier in it which will break down the coatings of seasoning fine to cook with if you use it in a cold pan and bring it to temp but I have made this mistake with a bulletproof pan 😊

[@MrCastIron]

Wow that’s interesting! Thanks for sharing this with us my friend!!

[@bobhughes9628]

I use black Rust-O-leum. Only tastes funny first few meals.

[@mixmastamikal]

This is the way

[@MrCastIron]

Lol! I’m sure it does, Bob!!

[@BlindTriker]

Great, informative, and concise video. Being new to cast iron I watched so many videos saying that flaxseed oil was the way to go. I'm so happy that I stumbled across this video. Everything is expertly and patiently explained and is easy to comprehend. Now that I've watched this I'm choosing to go with avocado oil or Crisco. This was a superbly done video, and I applaud you for having taking the time to make it and posting it. Never too old too learn! Thank you, sir.

[@MrCastIron]

You’re welcome, and thank you too, my friend! I’m glad you found us too! If you ever have any questions, don’t hesitate to reach out to me anytime, ok!? Also, I’d like to ask that you subscribe to our channel if you haven’t done so already!? That way, you will get alerted to our new content as we create it!

[@BlindTriker]

@@MrCastIron Thank you again. Yes, I am now subscribed!

[@MrCastIron]

@@BlindTriker awesome! Welcome aboard my friend!

[@BlindTriker]

@@MrCastIron I'm truly honored. Great channel!

[@13crazydaze]

Grandma & mom used only lard.

[@MrCastIron]

Mine too, Mary! That and Crisco! Thanks for sharing this with us, my friend!

[@tessmoore3762]

My mother had the best cast iron pans. She taught me how to season cast iron pans with bacon grease or lard. We usually had bacon grease on hand. I still use it today.

[@russlehman2070]

If you season your pan with bacon fat, everything you cook in it will get just a little bit of bacon flavor. This is not a bug. It is a feature.

[@MrCastIron]

Lol!! That's a fact! Thanks, my friend!

[@douglasbailey7633]

My mom used lard she bought from our locker plant. I use it, it is the best product to use.

[@MrCastIron]

That’s cool, Douglas! Lard does a great job, and so does smoked lard…bacon grease, lol!! Thanks for sharing this with us, my friend!!

[@superapex2128]

What about beef tallow? Doesn't it have the highest smoke point?

[@marko63362]

I make my own and use only beef tallow for my cast iron and carbon steel. 😊

[@skoggit]

Hey my friend, very educational video! I am sure this video will help a lot of people out. I myself use only Crisco when I season my skillets. Stay Safe & Take Care!

[@MrCastIron]

Thank you! I sure appreciate that, and I hope it helps anyone struggling with seasoning their pans! Crisco, bacon grease and lard are my top three!

[@justindbutler87]

Ugh. Just spent the last few days seasoning with flaxseed and I'm finding exactly this...... stacked a pan on top of another extremely gently and it flaked off. Crazy how many people recommend it but say NOTHING about it flaking.

[@MrCastIron]

I know Justin! That’s why I made this video hopefully to help others who have had this same problem!

[@defenestrated23]

You might be applying it wrong. I just did several layers of flax oil and I can literally scrape it with a metal spatula and it skates off the surface like a file on hardened steel. Did you over heat it? Flax needs several cycles at lower stable heat in the oven (350-400) before you can heat it full gas.

[@justindbutler87]

@@defenestrated23 interesting. I did 5 layers at 500 for about an hour. How long did you do lower temps?

[@jamesglenn520]

@@justindbutler87 500 is way too hot to season at. That is what a self-cleaning over cleans at. You only need 350-400 for seasoning.

[@amdinga561]

the best seasoning i ever had on a cast iron was from an accident: I left the heat on after taking bacon off, for about an hour. It only seasoned the area under the direct heat, but the prolonged heat turned the bacon grease in that spot into a patch of non-stick carbon. Lasted a few months with gentle cleaning

[@unknown-ql1fk]

I cook with olive oil and butter exclusively for everything. My pans are black as black and stick free. The key is just to use your pans. Just wipe clean and re oil it when your done. Its just as easy as to USE YOUR PANS

[@MrCastIron]

Exactly!! Cooking in them is the best thing you can do!! I sure appreciate you sharing this with us my friend!!

[@BigTony2Guns]

flaxseed are drying oils, which means they can transform into a hard tough film. Not through drying, but the transformation is through a chemical process called “polymerization”. ( in linseed oil’s case(which is boiled flaxseed) it dries over 24-72 hours and binds with the fibres it’s applied to which is an oxygen form of polymerization)

[@MrCastIron]

Yeah and that’s why it usually chips and flakes when used on cast iron.

[@michaelalexander3828]

Boiled linseed oil contains heavy metals so it is not acceptable for seasoning cast iron for cooking.

[@BigTony2Guns]

@@michaelalexander3828 --Need Food Grade Flaxseed Oil !!

[@MrCastIron]

I know it’s all a matter of choice what to use but I’m gonna pass on any flaxseed oil. I’ve had better results from other oils.

[@MrCastIron]

Thank you guys so much for sharing your thoughts and opinions with us!

[@13vansman]

I've been happy with Grapseed Oil. Thanks for all the info!

[@MrCastIron]

You're welcome, and thank you too! I use grapeseed too sometimes, but here lately, all I’ve been using is Crisco! It doesn’t seem to smoke the house up as bad.

[@JohnGrove310]

That's all i use...

[@MrCastIron]

Thanks for sharing that with us John! Have a great day, my friend!

[@kaden9572]

Got my first cast iron this past week and I'm hooked. Thanks for your vids they are a great helping tool!

[@MrCastIron]

Great to hear that, Kaden! I know you must be excited to get started using your new cast iron! If you ever have any questions about cast iron, don't hesitate to reach out to me, and I'll do my best to help you, ok!? Have a great weekend, my friend! And by the way, I'd ask you to subscribe to our channel if you haven't done so already. That way, you will get our latest content as we create it!

[@littlejohn307]

Your right I am an old timer an lard is what I use.

[@MrCastIron]

Lard, bacon grease, Crisco, and Avocado oil is what I use the most. Thanks for sharing this with us my friend!

[@Pleasegoaway2024]

I do use them all the time once it's done it's done. If you take care of it after the seasoning. Everything you cook is nothing but more seasoning. What makes something actually chip and cast iron. Is not taking care of the pan as you use it. Not knowing how to clean it properly. That will cause problems. Other than that folks cast iron is the best damn pan ever freaking made. It's the original non-stick pan. It is literally an all-purpose pan. You can cook it on any fire anywhere in any situation. And it will never fail you. So sir kudos to your channel that's why I support it. Some of the things I disagree with. 98% of it I do. Thank you for your input and your knowledge

[@pamelabeaton6667]

I use lard. And bacon grease. Both are top notch. I use my cast every day.

[@ninamgtez]

Lard and Bacon grease are the same thing. LOL

[@j.d.mandrell5985]

@@ninamgtez Sorta, sorta not. Lard is pure rendered fat, bacon grease is smoked and has residue from the smoking and curing process flavoring it.

[@MrCastIron]

I love this!! All of y’all are correct! Thanks for sharing with us!! Now…Does anyone have a pound of bacon we can cook and share to celebrate!!?? Lol!!

[@pamelabeaton6667]

I also render and use fats from other meats and use them chicken, beef roasts, pork roast ect. I tend to like those especially well because of the seasonings I use when cooking those meats. Fresh garlic, onions ect...

[@MrCastIron]

Awesome!! They sure make a big difference in the taste of food!

[@RhubarbAndCod]

We generally use coconut oil because we actually enjoy the flavor (and for the type of cooking we largely do in the cast iron), but there were a lot of here I didn't know about. This is a great guide! I guess vegetable makes a lot of sense with its combination of high smoke point and fairly neutral flavor. Do you have a re-seasoning video on your channel anywhere?

[@MrCastIron]

Well, thank you! So what do you cook in coconut oil?

[@RhubarbAndCod]

@@MrCastIron Well we don't actually cook a lot directly with coconut oil, as much as use it for day-to-day maintenance. So it doesn't really impart a strong flavor on a lot of food, though we do cook quite a few curries and similar dishes in there. With seared meats and what not, we'll cook with whatever's appropriate... butter, vegetable oil, olive oil, etc.

[@MrCastIron]

I'm gonna say your pans are probably in good shape if you cook with all those different types of oils.

[@RhubarbAndCod]

@@MrCastIron They perform beautifully! I'm seeing flaking, so I'm concerned it's like you say... treated with "flakeseed", hahaah. When I get time, I'm gonna give that pan a proper re-seasoning!

[@MrCastIron]

That could be the issue! Let me know how that works for you after you re-season it ok?

[@matthewmcdaid7962]

I follow my grandmother's example and use lard.

[@MrCastIron]

I hear ya!! Grandma typically knew what worked best! Thanks for sharing this with us, my friend!

[@andresbarajas2863]

completely agree with everything said here.....i have used flaxseed on both cast iron and carbon steel as initial seasoning layers....it looks amazing like bronze, but over time the flax coatings FADE a bit (gets lighter or washes away), even with regular maintenance seasonings using high heat oils after washing....also, do not use flax for maintenance seasonings applied on a stovetop, it will scorch and turn gummy.....for me, a big NO for flax on cast iron and a mild OK for flax on carbon steel....if you do use flax lower your oven baking temp, it has a super low smoke point of 225°F and is not meant for cooking/heating to begin with, so bake your seasoning at 350 to 400°F tops, anything hotter will weaken it....FYI flaxseed oxidizes (goes rancid) fast so purchase flaxseed omega gelatin pills instead of flax in a bottle....each capsule perfect portion for one coating and keeps forever if refrigerated.

[@MrCastIron]

We sure appreciate you and for sharing your thoughts and experiences with us my friend!! Thank you!!

[@Fatazz]

Have you tried ghee/butter with the milk solids rendered out?

[@MrCastIron]

I have used ghee to cook with, but not for the initial seasoning. But anytime we cook with any fat or oil, it adds a layer of seasoning to cast iron!

[@chezlerq4478]

Great info and video. I have always used Avocado oil to season with. High smoke point and it leaves no flavor , like other oils do. 72 years old and been cooking iron for ever.

[@MrCastIron]

You’re welcome and thank you too for sharing this with us, my friend. I have used Avocado oil before and should use it more often. It does a good job. I’m curious, though, what is your least favorite oil?

[@chezlerq4478]

@@MrCastIron Least favorite for cooking is Olive oil. I only buy high grade Extra Virgin Olive Oil. Grown in the USA. Olive oil has a Lot of grades. (The higher the grade, the lower the smoke point) The lower grades of Extra Virgin are made from olives purchased from the cheapest vendors and have olives from a few or many different countries, all mixed together, And processed; to sell it for less.. It's why some olive oils (Extra Virgin) you can get large bottles for under 10 bucks. The one I buy is from California Olive Ranch, and all the olives in it are grown on sight. $20.00 for 750 ml. They have a 10 dollar bottle with olives from different countries. You really can taste the difference. It's not for cooking. (MY opinion) For cooking, I also like to add some real butter to my avocado oil After it's been cooking. Or you need to put the butter in and wait for it to stop sizzling and clear up. That's clarified butter. Great flavor and raises the smoke point of the butter. I only buy Amish made butter. Cost more, but worth it. (And I'm poor-people) on SS. I'm trying coconut oil now. Seems good. Don't get me started, I'm a motor-mouth. Charlie

[@MrCastIron]

LOL! thanks for sharing all of this with us, Charlie! You are welcome to motor-on anytime here, buddy! I like to cook with olive oil, and I may make a video about it someday. Avocado oil is really good with its high smoke point, and it looks good when you season with it. Heck, I might make a video about that, too, lol! Don't get me started, lol!

[@ivermec-tin666]

@@chezlerq4478 I am in agreement about these oils. You might enjoy Sciabica's olive oil. They are a third generation family olive oil business in Modesto, CA. They sell in bulk to co-ops, and sell direct from their website. The OG used to go to the Farmer's Market in the Bayview District in San Francisco 30 years ago. He gave free tastings with little pieces of baguette, and I got hooked. There are some excellent Spanish and Greek EVOO's as well. EVOO is a highly perishable item. A huge percentage of Italian olive oil is adulterated with canola oil. For coconut oil, try Dr. Bronner's. It is amazing stuff. It is cold pressed, no hexane, and is handled promptly, so no de-odoring is needed. I find that coconut oil imparts a slightly sweet flavor, which adds a layer to sauces, and to vegetable dishes. If you can get ahold of unsalted Spring butter at a good price, you can make your own ghee on the cheap. I understand that Irish dairy cows are fed on grass traditionally, but the big brand has grown to the point that they have to use grains in the off season. It is claimed that all butter from New Zealand is grass fed exclusively. The butter from Vermont, made in the traditional European fermented style is amazing. I haven't seen it here in the SF Bay Area since the pandemic, but it is readily available in the Tri-State Area. Adulteration is a problem with avocado oil as well. The demand simply outstrips the supply, which tempts a lot of people to behave badly. Still, this is the oil that I intend to use to create the base polymer layers on my cast iron pan. I am an intermittent carnivore, and this pan is to be used to cook primarily chuck steak, fried eggs, and bacon.

[@chezlerq4478]

@@ivermec-tin666 Thanks for the great info. Always up for trying New oils and techniques.

[@righteyeartistry156]

I follow Cowboy Ken Rolllins about cast iron. Never have had a problem.

[@hotwireman49]

and he seasons right on the stove, right? That's what i do. Clean with a scratchy pad and dry on the stove, then a thin wipe with crisco while its hot, let it cool and in have a shiny black seasoned pan every time.

[@MrCastIron]

I think we all like Kent Rollins!

[@AnnLippert1]

i used coconut oil last night. the smoke detector went off twice!! i messed up. i set my oven at 500 degrees DO NOT DO THAT! so much smoke was in my house I had to open all the doors!

[@MrCastIron]

Oh no! I’m sure you were in trouble at your house! I’ve done similar things before so don’t feel bad. My wife cooks everything in coconut oil it seems. If I were using it for seasoning I wouldn’t go above 350F.

[@AnnLippert1]

@@MrCastIron well live and learn as they say! So glad we have KZbin!

[@MrCastIron]

Lol! Yes we do 🫣

[@jims1942]

The only oils I ever use to season my C.I. with is with Crisco (from the can) or Canola oil (bottle). They both have worked great for me for years. My favorite one is the Crisco can! - (Never anything from a spray can!)

[@MrCastIron]

Yeah I like Crisco too Jim. It consistently does a great job.

[@tallcedars2310]

Knowing about processed oils, I only use my own rendered lard from beef, deer, elk or bear. It all boils down to saturdated or unsaturated fat chains and how the body handles them.

[@MrCastIron]

I know exactly what you mean there. That’s another reason I use lard and bacon grease! I wish I had access to some bear fat. That has to have a unique flavor!

[@tallcedars2310]

@@MrCastIron Processed oils started heart attacks after they came out in the late 1800's so I avoid them like the plague. Bear fat actually has no flavor, that is why elite use it in their baking. I use it for every day cooking tho as I don't bake, ha ha.

[@MrCastIron]

Lol, animal fat is the only way to go! I'm not much of a baker either, but I am a full-fat butter eater!

[@AlexG1020]

I personally think Lard is the best. What you want is fatty, not high smoke point.

[@tallcedars2310]

@@AlexG1020 Totally agree, especially home rendered lard without preservatives etc.

[@MargaretsMakeandBake]

Lots of great info there Mike... Learned a lot today...👍

[@MrCastIron]

Thank you Ms. Margaret!! What do you use on yours?

[@MargaretsMakeandBake]

@@MrCastIron Well, I used to use olive oil but found it produced a thick burnt layer and am now in the process of cleaning that off. So difficult with arthritic hands. Any tips would be greatly appreciated. Am so tempted to just pop them in the dishwasher....😕

[@MrCastIron]

Yeah, I heard that! It sounds crazy, but a dishwasher will strip it, but you have got to be ready when it comes out to dry it off and reseason it quickly! Did you see the video I made where I put a skillet in a dishwasher and what it looked like when it came out?

[@MargaretsMakeandBake]

@@MrCastIron I did. But you managed to releasing it though. It will be a last resort....😁

[@MrCastIron]

Yes I understand that!

[@jonjr9]

I’ll always use pure lard . All other man made seed oils are terrible for the human liver and pancreas.

[@jegr3398]

Yep the factory made seed oils are horrible for health. I don’t even consider them a food, they were not even part of the human diet as little as 100 years ago.

[@karolyn8644]

What do you mean by "man made seed oils?" Can you give us some examples of such oils, please?

[@xperted___pt234]

@@karolyn8644vegetable , soybean , canola , cottonseed , sunflower oil

[@moderntentcamping]

I bought an old Wagner skillet that looked GREAT! But when I got it home, I washed it with a little soap and the seasoning partially washed off. I wonder if the seller used flax seed oil? Anyway, I washed it good, applied a little Crisco, and cooked a half pound of bacon in it and it cooks good now. Enjoyed the video. Your information fits well with my limited experiences and helps to fill in a lot of gaps. Thanks.

[@MrCastIron]

You’re welcome, and thank you too! I don’t know if that’s what caused it to flake off, but it could be. I’m glad you were able to get it back in good shape. Plus, you got to eat a bunch of bacon too! How cool is that!?

[@masterchief586]

Personally I use grapeseed oil.

[@MrCastIron]

Thanks Joe! Grapeseed oil does a pretty good job for sure!!

[@AntonioDal.]

I think there is a lot of misconceptions in the cast iron community because of people not specifying which seasoning they exactly mean. For the initial seasoning which is like at least 5 times and can take hours then a low smoke point oil would make sense. The pan will quickly be far above the oils smoke point and the polymerization will occur quickly. But for the quick seasoning after each use to prevent rust then it would make more sense to use a high smoke point oil/fat.

[@FrightF]

Personally id not use Crisco, its a heavily processed oil containing traces of deodorizing and hexane chemicals. Extra virgin coconut oil is the best as far as fruit oils go. Its minimally processed (the reason you can taste its natural flavour) and not cut with other oils. There is no substitute for healthy saturated Animal fats. If people seeing this look up basic chemistry youll know why Saturated fat is so healthy.

[@MrCastIron]

Thanks for sharing your thoughts and opinions with us my friend!

[@GrillinandChillinwithColeman]

A lot if great info Mike. I have recently been using flax seed oil, but since watching your channel, I have switched back to Crisco. Thanks for all the help and great videos!

[@MrCastIron]

Thanks, Coleman, and you’re welcome too, buddy! Have you noticed any significant difference between the two?

[@GrillinandChillinwithColeman]

@@MrCastIron I actually have. The flax seed oil seems to not be as durable as the Crisco and I find myself re-seasoning more often.

[@MrCastIron]

I was afraid you were going to say that. Was it flaking, or why did you feel the need to re-season it?

[@GrillinandChillinwithColeman]

@@MrCastIron it just seemed to wear off when I cooked on it. I really didn't notice any flaking.

[@MrCastIron]

Did it start rusting too?

[@krisreddish3066]

Bacon grease. That way you get to eat all the bacon it takes to make the bacon grease too. Just saying.

[@cnobillbradley9673]

Always better with bacon

[@MrCastIron]

Lol!! Yes I have to agree with y’all!!

[@grounded7362]

I have always used Lard to season my cast iron and rarely use my griddle and have never had it go rancid, But I always re-coat with lard and reheat my cast iron after cleaning before putting it away.

[@MrCastIron]

That’s cool! Thanks for sharing this with us my friend!!

[@walterw2]

one more for flaxseed not being great, every time i tried it it came out all splotchy and weird plain ol' crisco or veggie oil works just fine

[@MrCastIron]

I hear ya! Crisco and bacon grease is what I like! Friends don’t let friends use flaxseed oil lol 🤣🤣

[@HrWisch]

Olive oil actually works great to season iron cookware as long as it is processed / refined (which is more or less the opposite of native / extra virgin). The same goes for sunflower oil, grapeseed oil and canola oil. As long as you use processed / refined oil, they work great to season a skillet and they are also good to cook with. If you want to eat it cold like in a salad, use the native, unprocessed variant.

[@MrCastIron]

Yes sir! That’s the thing about the oil; you have to find what works for you. The key, in my opinion, is availability and affordability.

[@HrWisch]

@@MrCastIron True. But that doesn't mean that flaxseed oil doesn't work. I know people who are happy with it, but they all use it on rough cast iron only and we have a good supply of high quality and fresh flaxseed oils available here in Germany. I tried out all kinds of oils and found canola and grapeseed oil to work best to season my skillets and olive oil to protect them from rust after use. The nice thing about those oils is that they work equally well on rough cast iron, polished cast iron and drawn (=smooth) carbon steel. The resulting patina is not as hard as the one from flaxseed oil but harder than the (extremely soft) patina formed by Crisco all vegetable shortening. Those two were a total fail when I tried them on my smooth carbon steel skillets. While the glass hard flaxseed patina cracked and flaked off, the Crisco shortening patina simply disappeared when searing meat and the remaining patina literally dissolved when cleaning the skillet with hot water afterwards. I now make my own paste of canola oil, grapeseed oil and beeswax (1 part of each, so a 2:1 oil to wax ratio) which I use to season the skillets and as a long term rust protection for those skillets I only use occasionally. For normal daily maintenance, I use olive oil as it doesn't turn rancid as quickly as other fresh oils do.

[@MrCastIron]

That sounds good to me! I sure appreciate your contribution to this video and I hope you will consider subscribing to our channel! I love your feedback my friend!!