Are you looking for the best oil for seasoning your cast iron cookware? If so, you’ve come to the right place! In this article, we’ll be looking at the pros and cons of using either canola oil or avocado oil for seasoning your cast iron pans. We’ll go over the basic idea behind seasoning a cast iron pan, what the differences are between canola and avocado oil, as well as how to choose the right oil for your cast iron seasoning needs. Let’s get started!
What Is Cast Iron Seasoning?
If you’ve ever cooked with cast iron, you’ve probably heard of “seasoning” your pans. But what does it mean?
Simply put, seasoning a cast iron pan is the process of using oil to protect the surface and make it easier to release food from the pan. It’s important to remember that cast iron is quite porous and therefore very susceptible to corrosion over time. Therefore, it’s important to protect the pan by seasoning it with oil.
Canola Oil vs. Avocado Oil: Which Is Best?
When it comes to seasoning your cast iron pan, there are a few different types of oil that you can use. The two most popular ones are canola oil and avocado oil. So, which one is the best choice?
Let’s take a look at the pros and cons of each, as well as how they compare to one another.
Canola oil is a vegetable oil that is commonly used in cooking and baking. It is refined from the seed of the canola plant, which grows largely in North America. It is highly touted because it is low in saturated fat and has a neutral flavor, which means it won’t influence the flavor of your food.
Pros of Canola Oil:
• Low in saturated fat
• Neutral flavor
• Easily accessible
Cons of Canola Oil:
• Can become rancid over time
• Not as heat-resistant as other oils
Avocado oil is derived from the fruit of an avocado plant and is often used in salads and dressings, as well as in cooking. It is more expensive than canola oil, but it is widely available in most grocery stores. Avocado oil has a high smoke point, which means it is more heat-resistant than other oils, making it a great option for high-heat cooking.
Pros of Avocado Oil:
• High smoke point
• Neutral flavor
• Rich in healthy fats
• Pleasant smell
Cons of Avocado Oil:
• Can be more difficult to find
• Can have a strong flavor if not adequately [refined]
How to Choose the Right Oil for Your Cast Iron Seasoning Needs
Now that we’ve gone over the pros and cons of canola oil and avocado oil, let’s discuss how to choose the right oil for your cast iron seasoning needs.
When it comes to seasoning your cast iron pan, the most important thing to consider is the smoke point. Different oils have different smoke points, meaning the temperature at which they start to smoke and degrade. Canola oil has a smoke point of about 400°F whereas avocado oil has a smoke point of about 520°F. If you’re going to be cooking at high temperatures, such as frying or searing, then it may be best to choose avocado oil as it can withstand higher heat.
Another important factor to consider when choosing the oil is the cost. Canola oil is generally much less expensive than other types of oil, such as avocado oil, so it may be the better choice if you’re looking to save some money.
Finally, if you’re looking for an oil with a neutral flavor, then canola oil may be the better choice as it is much less flavorful than avocado oil.
In conclusion, when deciding which oil to use for seasoning your cast iron pans, it is important to consider factors such as the heat resistance, cost, and flavor. Canola oil has a lower smoke point, but it is less expensive and has a neutral flavor. Avocado oil, on the other hand, has a higher smoke point, which makes it a better choice for high-heat cooking, but it is more expensive and has a stronger taste. Ultimately, the choice is up to you!