Can You Use Grapeseed Oil for Seasoning Cast Iron? Here’s Why It Works

Flaxseed gets all the hype, but grapeseed oil is the real deal in our kitchen.  
We’ve seasoned countless skillets at the stove, and this oil delivers every time.  
Here’s why it’s a winner.

What Makes a Great Seasoning Oil  
- High smoke point to handle oven heat  
- No weird flavors sneaking into your food  
- Thin enough to coat evenly, tough when baked  

Grapeseed hits every mark.

Why Grapeseed Shines  
- 420°F smoke point — seasons without smoking up your house  
- Thin and slick — spreads like a dream, no patches  
- Neutral — your cornbread or burgers taste like they should  

How to Season with Grapeseed Oil  
1. Scrub your pan with our coarse salt and baking soda blend. Shake bag first — settling’s normal.  
2. Warm pan on stovetop for 2 minutes, wipe dry.  
3. Rub in one teaspoon grapeseed oil with a paper towel — cover every inch.  
4. Wipe again until it looks dry. No kidding.  
5. Bake upside-down at 450°F for 1 hour, foil below to catch drips.  
6. Cool in oven. Repeat 2–3 times for a rock-solid finish.

Grapeseed vs. Other Oils  
- Grapeseed: 420°F, smooth and thin, ~$8. No fuss, no stink.  
- Flaxseed: 225°F, can get sticky, ~$15. Shiny but finicky.  
- Canola: 400°F, slightly heavy, ~$4. Cheap, needs careful wiping.  
- Vegetable: ~400°F, decent, ~$5. Solid but hit-or-miss by brand.  

Kitchen Tip  
Our scrub sets up your pan for success. Coarse salt strips old grease, and baking soda smooths rough patches so grapeseed bonds tight. Perfect for a skillet fresh off a steak or cornbread bake.

Grab our 3.5 lb scrub bag and start seasoning. [Shop Scrub]

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