Tag Archives: seasoning
SMOKE POINTS of Cooking Oil: A general summary about seasoning
How does this work? As oil bakes past the smoke points, it leaves a black patina finish, (carbon). This carbon is polymerize as the oil is seared onto the cookware through the process of heating at a high temperature. Once the oil has burned away, it will leave this finish known as seasoning. Many manufactures preseason cookware but in time, re seasoning may be required. Once the oil has been heated, it is cooked into the surface of the item and when cooled, the first level of patina finish remains and once cooled will have a smooth touch. Over time, through use, more oils are added while cooking and when kept properly, only gets better through time.

Over time, through use, more oils are added while cooking and when kept properly, only gets better through time.
What oils work best? Cooking oils whether vegetable or animal fat both work. I have used different oils over time seasoning many different types of cast iron cookware with great results, but only oils at or above 350 degrees (f) seem to work best. I like bacon grease, although vegetable oils work fine and as I often cook using olive oil, it too, works great. What you use, truly is up to what you like and use in your home. What perhaps is more important in selecting what oil you use, is deciding which not to choose. Since most cooking is around 350 degrees (f), do not select a Low smoke points oil. many will argue bacon grease over vegetable oil, or coconut oil over cottonseed, but truth is, they all work as they are all higher smoke points. While Avocado and Coconut (refine) have the highest smoke points, any oil with 350 degrees (f) will provide a sufficient finish. If the item comes out sticky, just reheat and cool again as most often, a sticky finish is because you either did not reach smoke point or did not heat long enough.
Smoke Point Chart
Fat | Smoke Point °F | Smoke Point °C |
Unrefined canola oil | 225°F | 107°C |
Unrefined flax seed oil | 225°F | 107°C |
Unrefined safflower oil | 225°F | 107°C |
Unrefined sunflower oil | 225°F | 107°C |
Unrefined corn oil | 320°F | 160°C |
Unrefined high-oleic sunflower oil | 320°F | 160°C |
Extra virgin olive oil | 320°F | 160°C |
Unrefined peanut oil | 320°F | 160°C |
Semi refined safflower oil | 320°F | 160°C |
Unrefined soy oil | 320°F | 160°C |
Unrefined walnut oil | 320°F | 160°C |
Hemp seed oil | 330°F | 165°C |
Butter | 350°F | 177°C |
Semi refined canola oil | 350°F | 177°C |
Coconut oil | 350°F | 177°C |
Unrefined sesame oil | 350°F | 177°C |
Semi refined soy oil | 350°F | 177°C |
Vegetable shortening | 360°F | 182°C |
Lard | 370°F | 182°C |
Macadamia nut oil | 390°F | 199°C |
Refined canola oil | 400°F | 204°C |
Semi refined walnut oil | 400°F | 204°C |
High quality (low acidity) extra virgin olive oil | 405°F | 207°C |
Sesame oil | 410°F | 210°C |
Cottonseed oil | 420°F | 216°C |
Grape seed oil | 420°F | 216°C |
Virgin olive oil | 420°F | 216°C |
Almond oil | 420°F | 216°C |
Hazelnut oil | 430°F | 221°C |
Peanut oil | 440°F | 227°C |
Sunflower oil | 440°F | 227°C |
Refined corn oil | 450°F | 232°C |
Palm oil | 450°F | 232°C |
Palm kernel oil | 450°F | 232°C |
Refined high-oleic sunflower oil | 450°F | 232°C |
Refined peanut oil | 450°F | 232°C |
Refined Safflower oil | 450°F | 232°C |
Semi refined sesame oil | 450°F | 232°C |
Refined soy oil | 450°F | 232°C |
Semi refined Sunflower Oil | 450°F | 232°C |
Olive pomace Oil | 460°F | 238°C |
Extra light olive Oil | 468°F | 242°C |
Soybean oil | 495°F | 257°C |
Safflower oil | 510°F | 266°C |
Avocado oil | 520°F | 271°C |