Which oil is best for seasoning my cast iron pans? Quick read here

Ever scorched a skillet with the wrong oil and stunk up the kitchen? We’ve honed our cast iron game at the stove for years, testing oils with our coarse salt and baking soda scrub blend to find what works. These keep your pan slick and ready.

1. Grapeseed Oil Smoke Point: 420°F

• Pros: Cheap, neutral, easy to find.
• Con: Wears out faster than pricier oils.
• Use It: Quick touch-ups. Wipe thin, bake at 450°F for 1 hour.

2. Flaxseed Oil Smoke Point: 225°F

• Pros: Hard, glossy finish cast iron pros love.
• Con: Smokes fast, costs more.
• Use It: Deep seasoning if you’ve got a good vent and patience.

3. Canola Oil Smoke Point: 400°F

• Pros: Dirt-cheap, always in stock.
• Con: Sticky if you overapply.
• Use It: Beginner pans or bulk seasoning.

4. Vegetable Oil Smoke Point: ~400°F

• Pros: Pantry staple, no hassle.
• Con: Quality varies by blend.
• Use It: When you’re out of options.

5. Refined Olive Oil Smoke Point: 465°F

• Pros: High heat, no flavor bleed.
• Con: Pricey for seasoning.
• Use It: If it’s already on your counter.

6. Avocado Oil Smoke Point: 520°F

• Pros: No smoke, tough coating.
• Con: Hits the wallet hard.
• Use It: Premium pans or high-heat cooks.

7. Coconut Oil Smoke Point: 350°F

• Pros: Natural, slight sweet vibe.
• Con: Sticky if you mess up the layer.
• Use It: First coat, low heat.

8. Peanut Oil Smoke Point: 450°F

• Pros: Strong, lasting finish.
• Con: Nut allergies, bold smell.
• Use It: If peanuts aren’t an issue.

Pick Your Oil

• Newbies: Grapeseed or canola—cheap and forgiving.
• Pros: Flaxseed, but watch the heat.
• High-Heat: Avocado or refined olive.

Our Tip Scrub first with our blend—coarse salt clears gunk, baking soda smooths rough spots for better oil bonding. Shake the bag gently; settling’s normal. Try our single-use sachets for quick jobs or travel.