Seasoning cast iron refers to the process of applying a layer of fat or oil to the cookware and heating it to create a protective, non-stick coating. This layer is formed through a chemical reaction known as polymerization, where the oil bonds to the iron, preventing rust and improving cooking performance. A well-seasoned cast iron skillet can last for generations, making it a worthwhile investment for any kitchen.

Prevents Rust: Cast iron is prone to rusting if not properly seasoned.
Enhances Non-Stick Properties: A good seasoning layer creates a natural non-stick surface.
Improves Flavor: Seasoned cast iron can enhance the flavor of your dishes over time as the oil infuses into the iron.

Yes, you can use olive oil to season cast iron, but there are important considerations to keep in mind.

Extra Virgin Olive Oil: While it's a popular choice due to its flavor and health benefits, extra virgin olive oil has a lower smoke point (around 325-375°F) compared to other oils. This means it can break down and become rancid if the pan is heated beyond its smoke point.

Light or Refined Olive Oil: These types have higher smoke points (around 465°F), making them more suitable for seasoning. If you choose to use olive oil, opt for a light or refined variety to ensure better results.

The smoke point of an oil is critical when seasoning cast iron. You should select an oil with a smoke point higher than the temperatures you typically cook at. For instance, if you often sear meats at temperatures above 400°F, using olive oil may not be the best choice. Oils like canola or avocado oil, which have higher smoke points, might be more effective for this purpose.

If you're looking for oils that are generally recommended for seasoning cast iron, consider the following:

Avocado Oil: With a smoke point of 500°F, avocado oil is an excellent choice for seasoning due to its high heat tolerance.
Canola Oil: Affordable and widely available, canola oil has a smoke point of 400-450°F, making it a versatile option.
Grapeseed Oil: This oil is often recommended by manufacturers for its high smoke point and neutral flavor.

Certain oils and fats are not ideal for seasoning cast iron:

Flaxseed Oil: Although it polymerizes quickly, its very low smoke point (225°F) makes it unsuitable for high-temperature cooking.
Animal Fats (like Lard): These can go rancid if not used frequently, which can be problematic for long-term storage.

While you can season cast iron with olive oil, it’s essential to choose the right type and be mindful of its smoke point. For optimal results, consider oils with higher smoke points like avocado or canola oil. Ultimately, the key to maintaining your cast iron cookware is to regularly season it and choose oils that will withstand the cooking temperatures you typically use. With the right care, your cast iron skillet will serve you well for years to come.