I've seen probably a couple dozen RUclips videos over the last several months about seasoning cast iron and carbon steel. This is the best one yet at explaining how to choose a good oil to use. It also helps explain why there are so many opinions about X being the best oil to use for seasoning with so many distinct values for X. Your explanation is the perfect level of detail. Thanks!
Bacon grease and Criso have been my go to seasonings for over 60 years, just like my mother and her mother before her. I have had flaxseed finishes crack and will not use them. I have more than 60 pieces of cast iron, most of them yard sale/thrift store/rescue pans, so I have had plenty of practice seasoning.
Thanks. This makes a lot of sense. I use pretty much the cheapest olive oil i can get my hands on because that was what i got told to get by a friend. Now i know why. I also have rapeseed oil and generic "cooking oil" with a blend of oils in and they work well also. So thanks for a fast response, i am going to continue doing what works and not buy the expensive stuff.
Crisco has a smoke temp of 525 and has been used for generations with great results. The new recipe is essentially refined palm seed oil. I season my pans in my oven at 500F for 1 hour, then turn it off, leave in oven with door closed, and let it thermal throttle down naturally for ~2 hours until it comes to room temp. Have yet to have anything damage the seasoning (even acidic foods) and the nonstick is great.
@@matthewschneider4758 I've tried it and yes, it works well. I find that the oil and beeswax is a bit better as I can get thinner layers. It's such a small difference that it's a personal preference.
@@Cook-Culture yeah, thin layers is key. I preheat the pan/oven starting at 250F to remove any moisture, precondition the pores, and better spread the Crisco. I then wipe it until it looks pretty much dry/no oil, but I assure you a thin layer is still there. Then I fully ramp to 500 as above.
But it’s important for the viewers to know the cost difference. You can get a Quart of crisco for like $2.50. Buzzywax is much more expensive, and it doesnt really have any other uses. Crisco is delicious when you cook anything with it (grandma’s secret biscuits = Crisco. Grandma’s secret fried chicken = Crisco)
What is your opinion or your experience or suggestion regarding seasoning with avocado oil? I love the Buzzy Wax product line. Thank you for your time. Your video's are the very best!
Recently made the big move of getting rid of all my non stick after watching your content so thanks so much. I've bought some buzzy wax for seasoning but I am OK to use avocado oil or good quality rapeseed oil to cook with?
My personal journey with carbon steel and seasoning: Canola oil and oven seasoning initially. Note, De Buyer Carbon Plus. I have an electric flat-top so I went with the oven. After a few weeks I went to straight grape seed oil for post seasoning. Better. It seemed like the seasoning was slightly tougher, though I still needed to post season every time and my go-to skillet was barely holding it's own on staying seasoned. Then a couple of months ago I switched to Buzzywax - the bees wax and grape seed oil combo. That seemed to be better at getting a thin, tough coating built up from post seasoning. Shortly after, I also got a single burner butane stove (Iwatani). Yes, actually just for seasoning my 3 carbon steel skillets. The ability to put heat up the sides, and control it more precisely helped. Now all 3 De Buyer skillets have achieved an even, deep copper/brown tone from post seasoning. With a little butter or oil (I cook with a refined cooking olive oil) and the right heat level they are as non-stick as any non-stick pan I've ever had, maybe even better. Yes, the other day I mildly trashed the big skillet with an acidic pan sauce. One post seasoning and it is almost back to normal. After the next use and post-seasoning I expect it to be dark brown again. My takeaway advice: use a paste, the ability to get a thin, and therefore tough coat on is great. If you are stuck with electric, get an indoor rated butane burner. They make post-seasoning a breeze and will help you get your whole pan even. Get a stainless steel chain-mail scrubby and be aggressive with it if/when needed. You won't hurt the seasoning. You will remove any food/carbon and create an even surface for seasoning. Apply paste to a warm dry pan - it seems to take better. When you're done and about to put them away, a quick wipe with a cloth and grape seed oil will protect them and impart a shine and deep color. Don't skimp on the grape seed oil (price wise). You are literally going to use a few drops at a time. This is not a big cost in the grand scheme of things. I keep my paste cloth and my grape seed oil cloths in plastic baggies so they don't dry out and I don't have to absorb a lot of material into them each time..
Getting ready to season my first CS pan. I see you use both the paste and grapeseed oil. Can you explain when I should be using one or the other? Should I use them at the same time? Appreciate any advice!
@@507ECC Hi, our paste has grapeseed in it. The advantage of the paste is that it allows even and thin coverage. Grapeseed on its own works very well too. Use a cloth to wipe off any excess.
@@507ECC I'd say use the paste for seasoning. I use it if I'm doing a post-cooking seasoning. I don't have to post season every time because I've (finally!) gotten a really good layer going. So unless I do something stupid/damaging... I just clean with hot water, dry, then put on a thin layer of plain grapeseed oil. By thin, I mean rub on, then use a paper towel and try to take it all off. You won't be able to, it will leave a very thin layer behind. If you leave too much on, then the next time you cook the edge up near the rim may get sticky as the excess oil starts to convert to seasoning. So thin for the win. To recap, paste for seasoning, and oil for (extremely thin) protective coating for storage between uses. I think the combination of wax and oil makes the paste slightly better for seasoning. I'm going to try to do my own video. There are lots of how-to seasoning videos that show initial seasoning. But not many that show "a day in the life" type use. That and I get to show off my pans. ;-)
Is the seed oil released into food when using the seasoned pan? I ask because I have recently learned about the inflammatory effect seed oils have and have completely eliminated their use in my diet.
Howdy, make sure that you keep reading about Omega 6 as it's not so one sided. There's a simple reason that certain people want you to believe that Omega 6 is so damaging and it's always someone trying to tell you that carbs are evil and high fat diets are somehow our ancestorial right
@@Cook-Culture I will give you credit for calling them seed oils as opposed to most sources including the manufacturers who call them vegetable oils which in the midst of this push toward a vegan diet appeals to the masses. As someone who has over consumed carbohydrates in all their forms for 30+ years and is now struggling to get my blood sugar into normal territory I tend to believe the science that carbohydrates are not essential for human nutrition and the small amount that is needed can be manufactured by gluconeogenisis in the liver. As for the seed oils, just ask yourself how long have we been consuming Crisco compared to olive oil? Margerine as opposed to butter? I just bought a set of Debuyer skillets and am wondering if I should just send them back once they arrive......
I was given a carbon steel pan from my mother bacause she said it stuck too much, (she uses a decades old aluminium pan with golf ball dimples) I have seasoned it with peanut oil, because I had that at hand. About olive oil I think the cloudy variants are not for frying anyway, use them after cooking.
Excelent advice, thank you! I've been looking for a good refined sunflower oil to make seasoning paste but unsure now whether I should pick the regular version or the high oleic version. Can you help me pick?
I totally agree. When I started with carbon steel pans, i tried flaxseed oil, because it was hyped everywhere. While you can get a black, glaslike surface pretty easy and fast, it did not last for me. After several uses, the seasoning was flaking off the pan. Nuked the pan, new seasoning, flaking, rinse and repeat. I learned that just using your pan with sunflower and canola oil works best for me, with some little care after cleaning. I'd love to try wax products, if some of them were vegan. Until then, I will stick with my usual cooking oils.
Thank you for explaining expelled/cold pressed vs refined and which is better for seasoning. I was finding so many misleading contexts between the 2. I get it now....refined is great for seasoning, but not so healthy for dressings or cooking; whereas, expelled/cold pressed is more healthy for cooking and dressings, but not good for seasoning cast iron. The only thing I somewhat disagree with you on is the use of cheaper oils. You have to be careful about using cheap oils. If you look at the fat content and add up all the percentages, they should equal to 100%. However, some cheap oils will have other filler ingredients, leaving you with a percentage of filler plus the total percentages of fat to give you total fat content. In other words, if all of the fat content adds to be 94%, then there is 6% of something else other than fat in the oil. I agree that cheap oil can be used, just make sure the oil is made of 100% unsaturated and saturated fats.
I too have been hearing about the inflammatory effects of seed oils on the body. From what I read, inflammation can result from toxic byproducts that are released when the oil is heated very high. This would occur during the refining process, as it is made and be bottled right in with the seed oil. Then as well, when the person goes to cook or season in very high heat, you would create more of those toxic byproducts. What do you think of this? Looking at it from a refining and toxin perspective rather than an omega 6 perspective (we can leave omega 6’s for another conversation). I do have some Kroger olive oil, or I could use avocado oil. Do you have a preference out of these? Does anyone have a preferred seasoning oil with the toxin aspect in mind?
I have seen others say to make the oven 25º hotter than the smoke point, but i’m using avocado oil, so the oven would need to be 525, way too hot in my opinion. This explanation makes much more sense to me.
@@Cook-Culture So, is the advise to use clean oil with high smoke point, but not too high? Is it true that the temp should be above smoke point? Thanks again, I appreciate the quality of your content.
@@loki_tha_god thanks. I don't create smoke in the oven and on the stove stop I get it to just about to smoke and let it sit there for the oil to dry out
I just worry about using seed oils due to the potential health impact that comes with reheating seed oil. Do these health risks not apply once the oil is polymerized? It makes me want to use avocado oil but now im worried of the fiber aspect of course.
Is there a reason why Grapeseed is better than Avocado oil? When the latter has a higher smoking point? Which means it has less fiber. So shouldn't Avocado oil be a better choice?
Thank you, this is very helpful. I just discovered your channel and I can’t wait to watch all your videos. I need to buy a new set of pots and pans and would like your recommendations. I’m buying a De Buyer Mineral B pan but I need a set. Please help!
I'm confused. Can I season my carbon steel pan with grapeseed oil but is it okay to actually cook my food in olive oil? Olive oil is the only oil I use for cooking.
I'm anxiously waiting for my new steel carbon pans to be delivered so I'm new to the concept of seasoning. I've watched your videos but can I use different oils (like avocado, coconut oils) when cooking and then season with the seasoning paste. Would this impact the seasoning? Also how should the carbon steel pans be stored?
For cooking I think ur good. For storing, I guess that depends on you. Most all would wash/dry/dry with heat/wipe oil on then off for thinnest coat/then store. People might add a step where they keep the pan on the heat after applying the oil til they see wisps of smoke then turn it off and let cool(stove top seasoning). I don't really season = wife is sensitive to smells so I just wash dry w/heat cool and store. Basically if it is used daily I guess oiling before u store would be ok. Just keep eyes on it so u catch before rust takes over.
I’d use their proprietary blend., it contains beeswax. I use it exclusively and absolutely love it. Only need a pea sized amount and water beads off my pans
Hi, yes, if you are seasoning with oil that is right for seasoning then it doesn't matter that much what you cook with. Just be careful not to overheat your fibrous cooking oil.
hmm i like the idea of olive oil because of the lanolic acid content. I feel like you could build up a season without heating to a high temperature if you had bare metal and let olive oil sit on it for a long time, which would get around some of the carbonization issues. grapeseed has a lot more lanolic acid though.
Via a scientist who broke it down with cook culture Sunflour seed oil (non saturated fat) Oil without fiber(high smoke point) Highly processed oil(low fiber most thin you can get it) YOU DO NOT WANT SMOKE Can do it in the oven, but at a medium heat, without smoking it
Hey, I bought a carbon steel got a little bit of rust in it. I’ve cleaned it eight times with vinegar and baking soda it looks pretty good slightly pitted. Every time I heat it up it seems more rust comes out what do I do?
At the end of the day, it doesn't matter. What matters is results. Some people may have great results with flax while others don't. Technically, flax oil is very drying oil, which means that over time it can harden too much and become brittle. This can/will lead to flaking.
YT vids about seasoning carbon steel woks seem to go for the black finish -- with smoking oil part of the process -- presumably because wok cooking is often super-hot. Any thoughts on that? Does choosing a seasoning oil and technique differ based on one's intended cooking temperatures? BTW, I've been enjoying your channel. Based on your vids, I've just thrown in the wheelie bin some old flaky non-stick cookware, including some Scandinavian brand name stuff. I have been holding onto them thinking I might one day remove the non-stick layers. That day hasn't come and in any case I'm worried about what's under the layers. Is there any hope for rehabilitating non-stick cookware by removing the non-stick layers? Are the underlying materials likely to be suitable for cooking without the layers (if appropriately seasoned)?
Hi, thanks. about the wok - traditional wok cooking is usually done with a seed or very refined peanut oil (cheap oils). Cooking to create the 'wok hei' is a very, very delicate process and should not 'burn' the oil. The smoking is at the far end of the seasoning temps and the fire does come into and around the pan. The fire will leave a carbon reside, which should be polished off after cooking. Overt time the pan will becomes carboned stained, which is not the same as carbon build up. Carbon staining and seasoning can coexist. I hope this helps. As for reconditioning used nonstick cookware - I would be very concerned what is under the coating....
You mention that coconut oil is not good for seasoning. What about products like "CLARK'S Cast Iron Seasoning Oil - With Fractionated Coconut Oil"? It's coconut oil made specifically for seasoning cast iron, so do you think they've gotten rid of the fibers during refinement or that they just have no idea what they're doing? :)
I contacted Clark's customer service regarding this and they claim that since their coconut oil is fractioned (i.e. very refined) it contains no fibers at all. I've used it for a little while now with my cast iron and it's been working fine so far. Unfortunately, I haven't found any seasoning paste for sale here in Sweden.
Another awesome informative educational video Jed, thanks for putting this out there, I really wish I had this info when I was 1st getting into carbon steel/iron, I know it’s helping a lot of people both new to healthy cookware as well as those more….seasoned…(sorry, had to)..🤣 so…thanks again Jed, and good on you my friend!!
Thanks, Rick! Glad you liked this one. It was a harder one to make as the advice to choosing the best oil is not exact. Thanks for all your encouragement and support!
You have repeatedly recommended BuzzyWaxx, but ... their original formula is grapeseed oil, canola oil and beeswax. I inquired as to whether or not their canola oil was non-gmo and was told that non-gmo canola oil doesn't exist (which we all know to be untrue, but that's another discussion). I chose to not argue that point and said that I wasn't interested in their "green" blend as its formula is extra virgin olive oil, sunflower oil and beeswax and extra virgin olive oil has a lower smoke point. They responded saying that extra virgin olive oil has a high smoke point and regular olive oil has a low smoke point (which we all know to be untrue as the smoke point of extra virgin olive oil is roughly 375ºF and regular olive oil is 468ºF). Now, their Eerie blend is avocado oil, sunflower oil and beeswax, which I thought would be a winner but you suggest that avocado oil is NOT a good choice. Ultimately, I'm puzzled by the incorrect information provided by the CEO of BuzzyWaxx and the fact that none of their formulations approach what you suggest is the best blend of oils and beeswax. What are your thoughts on this please?
I have chosen foods avocado oil. And even though it is great for cooking, it doesn't seem to be good for seasoning cast iron. Crappy refined sunflower oil from plastic bottle seems to be better at it
@@Cook-Culturescientific explanation is that avocado oil is primary monounsaturated fat, while poisons like canola (aka rapeseed) , or sunflower and even grape seed are all polyunsaturated oils. Polyunsaturated have a lot of carbon double bonds (compared to single double bonds in monounsaturated fats or zero in saturated) which facilities polymerization
If it's the fiber in the oil that causes smoking and a lower smoke point, then explain how bacon grease and lard have a very low smoke points but they have zero fiber.
All oil has a smoke point regardless of fibre. Saturated fat does not season as well as unsaturated and when using unsaturated fat fibre is problematic.
Hey thanks for the explanation! I have a question though. When you say seasoning you mean creating that non-stick layer the capina I believe it is called, does the same rule apply for cooking? so no extra virgin olive oil, coconut or avocado that are healthy normally for cooking? Instead use a cheap not so healthy seed oil to cook as well or only for seasoning? Thank you haha :) Oh and what about cooking with butter? (not seasoning)
Not all cheap oils are good for seasoning either carbon steel or cast iron. Let me explain....Kirkland Signature vegetable oil, for example, considered to be a quality 'cheap oil'...On bottle label it lists that the bottle contains 14 grams of total fats(sat and unsat). The details are... 2 grams saturated fat, 8 grams polyunsaturated fat 3.5 grams of monounsaturated fat 14 grams total fat. The problem here is that there is 1/2 gram of fat not accounted. That means that there is 1/2 gram of some type of filler added to the oil. This is NOT 100% vegetable oil made from 100% of fats. That 1/2 gram may not sound like much, but it makes a big difference for Kirklands bottom line of profit. And, it makes a bigger difference for getting a good base built for your initial seasoning of cast iron.
I've seen probably a couple dozen RUclips videos over the last several months about seasoning cast iron and carbon steel. This is the best one yet at explaining how to choose a good oil to use. It also helps explain why there are so many opinions about X being the best oil to use for seasoning with so many distinct values for X. Your explanation is the perfect level of detail. Thanks!
Thanks. I'm so glad that it was helpful!
I used lard for 30+ years. It’s cheap and always worked for me. Lately, after watching these videos, I’ve found cheap grape seed oil to work best.
You always make the best videos!
I’ve watched a few videos on this and NO one has explained this with this much detail. Super!!
Glad you like them! Thank you
Bacon grease and Criso have been my go to seasonings for over 60 years, just like my mother and her mother before her. I have had flaxseed finishes crack and will not use them. I have more than 60 pieces of cast iron, most of them yard sale/thrift store/rescue pans, so I have had plenty of practice seasoning.
Yup, Martha Stewart uses Crisco for seasoning.
Thanks. This makes a lot of sense. I use pretty much the cheapest olive oil i can get my hands on because that was what i got told to get by a friend. Now i know why.
I also have rapeseed oil and generic "cooking oil" with a blend of oils in and they work well also.
So thanks for a fast response, i am going to continue doing what works and not buy the expensive stuff.
Crisco has a smoke temp of 525 and has been used for generations with great results. The new recipe is essentially refined palm seed oil. I season my pans in my oven at 500F for 1 hour, then turn it off, leave in oven with door closed, and let it thermal throttle down naturally for ~2 hours until it comes to room temp. Have yet to have anything damage the seasoning (even acidic foods) and the nonstick is great.
Bang on, awesome! Great to hear that you've got it nailed.
@@Cook-Culture i dont have the video hardware that you do. If you are up to it, next time you get a new pan try Crisco and see how it compares 👍
@@matthewschneider4758 I've tried it and yes, it works well. I find that the oil and beeswax is a bit better as I can get thinner layers. It's such a small difference that it's a personal preference.
@@Cook-Culture yeah, thin layers is key. I preheat the pan/oven starting at 250F to remove any moisture, precondition the pores, and better spread the Crisco. I then wipe it until it looks pretty much dry/no oil, but I assure you a thin layer is still there. Then I fully ramp to 500 as above.
But it’s important for the viewers to know the cost difference. You can get a Quart of crisco for like $2.50. Buzzywax is much more expensive, and it doesnt really have any other uses. Crisco is delicious when you cook anything with it (grandma’s secret biscuits = Crisco. Grandma’s secret fried chicken = Crisco)
Thank you so much for your advice I just bought a new Stargazer so I really want to take care of it
Glad I could help!
I watched a bunch of these seasoning vids and you are the first one to mention fiber as the culprit. Interesting.
It wasn't clear until I found a Doctor of Polymer Science to help me understand what was happening! ruclips.net/video/2NOZwyiNSZg/видео.html
What is your opinion or your experience or suggestion regarding seasoning with avocado oil? I love the Buzzy Wax product line. Thank you for your time. Your video's are the very best!
Recently made the big move of getting rid of all my non stick after watching your content so thanks so much. I've bought some buzzy wax for seasoning but I am OK to use avocado oil or good quality rapeseed oil to cook with?
My personal journey with carbon steel and seasoning: Canola oil and oven seasoning initially. Note, De Buyer Carbon Plus. I have an electric flat-top so I went with the oven. After a few weeks I went to straight grape seed oil for post seasoning. Better. It seemed like the seasoning was slightly tougher, though I still needed to post season every time and my go-to skillet was barely holding it's own on staying seasoned. Then a couple of months ago I switched to Buzzywax - the bees wax and grape seed oil combo. That seemed to be better at getting a thin, tough coating built up from post seasoning. Shortly after, I also got a single burner butane stove (Iwatani). Yes, actually just for seasoning my 3 carbon steel skillets. The ability to put heat up the sides, and control it more precisely helped.
Now all 3 De Buyer skillets have achieved an even, deep copper/brown tone from post seasoning. With a little butter or oil (I cook with a refined cooking olive oil) and the right heat level they are as non-stick as any non-stick pan I've ever had, maybe even better. Yes, the other day I mildly trashed the big skillet with an acidic pan sauce. One post seasoning and it is almost back to normal. After the next use and post-seasoning I expect it to be dark brown again.
My takeaway advice: use a paste, the ability to get a thin, and therefore tough coat on is great. If you are stuck with electric, get an indoor rated butane burner. They make post-seasoning a breeze and will help you get your whole pan even. Get a stainless steel chain-mail scrubby and be aggressive with it if/when needed. You won't hurt the seasoning. You will remove any food/carbon and create an even surface for seasoning. Apply paste to a warm dry pan - it seems to take better. When you're done and about to put them away, a quick wipe with a cloth and grape seed oil will protect them and impart a shine and deep color. Don't skimp on the grape seed oil (price wise). You are literally going to use a few drops at a time. This is not a big cost in the grand scheme of things. I keep my paste cloth and my grape seed oil cloths in plastic baggies so they don't dry out and I don't have to absorb a lot of material into them each time..
Very thorough. Great work on getting your pans to such an excellent condition.
Getting ready to season my first CS pan. I see you use both the paste and grapeseed oil. Can you explain when I should be using one or the other? Should I use them at the same time? Appreciate any advice!
@@507ECC Hi, our paste has grapeseed in it. The advantage of the paste is that it allows even and thin coverage. Grapeseed on its own works very well too. Use a cloth to wipe off any excess.
@@507ECC I'd say use the paste for seasoning. I use it if I'm doing a post-cooking seasoning. I don't have to post season every time because I've (finally!) gotten a really good layer going. So unless I do something stupid/damaging... I just clean with hot water, dry, then put on a thin layer of plain grapeseed oil. By thin, I mean rub on, then use a paper towel and try to take it all off. You won't be able to, it will leave a very thin layer behind. If you leave too much on, then the next time you cook the edge up near the rim may get sticky as the excess oil starts to convert to seasoning. So thin for the win. To recap, paste for seasoning, and oil for (extremely thin) protective coating for storage between uses. I think the combination of wax and oil makes the paste slightly better for seasoning. I'm going to try to do my own video. There are lots of how-to seasoning videos that show initial seasoning. But not many that show "a day in the life" type use. That and I get to show off my pans. ;-)
Just bought some sunflower and grape seed oil today to combine with my beeswax for a paste! Excited to season my misen soon!
Awesome! Good on you.
Is the seed oil released into food when using the seasoned pan? I ask because I have recently learned about the inflammatory effect seed oils have and have completely eliminated their use in my diet.
Howdy, make sure that you keep reading about Omega 6 as it's not so one sided. There's a simple reason that certain people want you to believe that Omega 6 is so damaging and it's always someone trying to tell you that carbs are evil and high fat diets are somehow our ancestorial right
@@Cook-Culture I will give you credit for calling them seed oils as opposed to most sources including the manufacturers who call them vegetable oils which in the midst of this push toward a vegan diet appeals to the masses. As someone who has over consumed carbohydrates in all their forms for 30+ years and is now struggling to get my blood sugar into normal territory I tend to believe the science that carbohydrates are not essential for human nutrition and the small amount that is needed can be manufactured by gluconeogenisis in the liver. As for the seed oils, just ask yourself how long have we been consuming Crisco compared to olive oil? Margerine as opposed to butter? I just bought a set of Debuyer skillets and am wondering if I should just send them back once they arrive......
Fantastic video. Thanks for the tips.
You are welcome!
I was given a carbon steel pan from my mother bacause she said it stuck too much, (she uses a decades old aluminium pan with golf ball dimples)
I have seasoned it with peanut oil, because I had that at hand. About olive oil I think the cloudy variants are not for frying anyway, use them after cooking.
Exactly!
Excelent advice, thank you! I've been looking for a good refined sunflower oil to make seasoning paste but unsure now whether I should pick the regular version or the high oleic version. Can you help me pick?
I totally agree. When I started with carbon steel pans, i tried flaxseed oil, because it was hyped everywhere. While you can get a black, glaslike surface pretty easy and fast, it did not last for me. After several uses, the seasoning was flaking off the pan. Nuked the pan, new seasoning, flaking, rinse and repeat.
I learned that just using your pan with sunflower and canola oil works best for me, with some little care after cleaning.
I'd love to try wax products, if some of them were vegan. Until then, I will stick with my usual cooking oils.
You bring up a good point which I am looking into...a Vegan wax...
I agree, finding a vegan wax that is comprobable to beeswax is really tough, please let us know if you find one.
Thank you for explaining expelled/cold pressed vs refined and which is better for seasoning. I was finding so many misleading contexts between the 2. I get it now....refined is great for seasoning, but not so healthy for dressings or cooking; whereas, expelled/cold pressed is more healthy for cooking and dressings, but not good for seasoning cast iron. The only thing I somewhat disagree with you on is the use of cheaper oils. You have to be careful about using cheap oils. If you look at the fat content and add up all the percentages, they should equal to 100%. However, some cheap oils will have other filler ingredients, leaving you with a percentage of filler plus the total percentages of fat to give you total fat content. In other words, if all of the fat content adds to be 94%, then there is 6% of something else other than fat in the oil. I agree that cheap oil can be used, just make sure the oil is made of 100% unsaturated and saturated fats.
I too have been hearing about the inflammatory effects of seed oils on the body. From what I read, inflammation can result from toxic byproducts that are released when the oil is heated very high. This would occur during the refining process, as it is made and be bottled right in with the seed oil. Then as well, when the person goes to cook or season in very high heat, you would create more of those toxic byproducts. What do you think of this? Looking at it from a refining and toxin perspective rather than an omega 6 perspective (we can leave omega 6’s for another conversation). I do have some Kroger olive oil, or I could use avocado oil. Do you have a preference out of these? Does anyone have a preferred seasoning oil with the toxin aspect in mind?
I believe that avocado oil would work better to season as olive oil has a relatively low smoke point while avocado oil has a very high one
The oil is polymerizing to provide a non-stick finish to the pan. You are not ingesting any by cooking with a seasoned pan
@@declan5184 hmm ok
I have seen others say to make the oven 25º hotter than the smoke point, but i’m using avocado oil, so the oven would need to be 525, way too hot in my opinion. This explanation makes much more sense to me.
Hi, yes, I'd say that 525 is too hot. 450 works great for me using grapeseed oil..BUT, all ovens are different so I would use a separate thermometer.
@@Cook-Culture So, is the advise to use clean oil with high smoke point, but not too high? Is it true that the temp should be above smoke point? Thanks again, I appreciate the quality of your content.
@@loki_tha_god thanks. I don't create smoke in the oven and on the stove stop I get it to just about to smoke and let it sit there for the oil to dry out
@@Cook-Culture hello! Internet says that grapeseed oil have 420F (216C) smoke point. You seasoning just a little above that?
Great information on all your videos. Thank you. Once the paste is made, should there be an expiration date? Do the oils become rancid?
I just worry about using seed oils due to the potential health impact that comes with reheating seed oil. Do these health risks not apply once the oil is polymerized? It makes me want to use avocado oil but now im worried of the fiber aspect of course.
If you're concerned, try using a very thin olive oil. The cheap stuff works ok.
@@Cook-Cultureany particular brand you would recommend?
Great watching video. Where is your link to making your own paste as you mentioned in video? Thank you.
Is there a reason why Grapeseed is better than Avocado oil? When the latter has a higher smoking point? Which means it has less fiber. So shouldn't Avocado oil be a better choice?
Grapeseed is thinner. Thinner the better for seasoning, but I cook with avocado
So envious - you have a Finex!
It's a nice pan!
Thank you, this is very helpful. I just discovered your channel and I can’t wait to watch all your videos. I need to buy a new set of pots and pans and would like your recommendations. I’m buying a De Buyer Mineral B pan but I need a set. Please help!
great tips!!! Cheers
Have you ever tried using food grade carnauba wax or a mix with oil
I'm confused. Can I season my carbon steel pan with grapeseed oil but is it okay to actually cook my food in olive oil? Olive oil is the only oil I use for cooking.
What is the seasoning polymer's smoke point?
Some people say its the same as the oils smoke point, and some other say its well above
Smoke point is oil specific. Polymerization happens below the smoke point. Heat + time = Polymerization
I'm anxiously waiting for my new steel carbon pans to be delivered so I'm new to the concept of seasoning. I've watched your videos but can I use different oils (like avocado, coconut oils) when cooking and then season with the seasoning paste. Would this impact the seasoning? Also how should the carbon steel pans be stored?
For cooking I think ur good. For storing, I guess that depends on you. Most all would wash/dry/dry with heat/wipe oil on then off for thinnest coat/then store. People might add a step where they keep the pan on the heat after applying the oil til they see wisps of smoke then turn it off and let cool(stove top seasoning). I don't really season = wife is sensitive to smells so I just wash dry w/heat cool and store.
Basically if it is used daily I guess oiling before u store would be ok. Just keep eyes on it so u catch before rust takes over.
I’d use their proprietary blend., it contains beeswax. I use it exclusively and absolutely love it. Only need a pea sized amount and water beads off my pans
Hi, yes, if you are seasoning with oil that is right for seasoning then it doesn't matter that much what you cook with. Just be careful not to overheat your fibrous cooking oil.
hmm i like the idea of olive oil because of the lanolic acid content. I feel like you could build up a season without heating to a high temperature if you had bare metal and let olive oil sit on it for a long time, which would get around some of the carbonization issues. grapeseed has a lot more lanolic acid though.
Olive Oil is not a hardening oil unless it's heavily refined.
How regular should one season, surly not every time after using it?
Via a scientist who broke it down with cook culture
Sunflour seed oil (non saturated fat)
Oil without fiber(high smoke point)
Highly processed oil(low fiber most thin you can get it)
YOU DO NOT WANT SMOKE
Can do it in the oven, but at a medium heat, without smoking it
Bang on!
Super informative. Appreciate it.
Do you know if there are any seasoning pastes in the UK or Europe
Hey, I bought a carbon steel got a little bit of rust in it. I’ve cleaned it eight times with vinegar and baking soda it looks pretty good slightly pitted. Every time I heat it up it seems more rust comes out what do I do?
Hi, just get onto seasoning!
So why don't you use flax seed oil, I have seen other videos where they said don't use grape seed but use flax instead.
At the end of the day, it doesn't matter. What matters is results. Some people may have great results with flax while others don't. Technically, flax oil is very drying oil, which means that over time it can harden too much and become brittle. This can/will lead to flaking.
YT vids about seasoning carbon steel woks seem to go for the black finish -- with smoking oil part of the process -- presumably because wok cooking is often super-hot. Any thoughts on that? Does choosing a seasoning oil and technique differ based on one's intended cooking temperatures?
BTW, I've been enjoying your channel. Based on your vids, I've just thrown in the wheelie bin some old flaky non-stick cookware, including some Scandinavian brand name stuff. I have been holding onto them thinking I might one day remove the non-stick layers. That day hasn't come and in any case I'm worried about what's under the layers. Is there any hope for rehabilitating non-stick cookware by removing the non-stick layers? Are the underlying materials likely to be suitable for cooking without the layers (if appropriately seasoned)?
Hi, thanks. about the wok - traditional wok cooking is usually done with a seed or very refined peanut oil (cheap oils). Cooking to create the 'wok hei' is a very, very delicate process and should not 'burn' the oil. The smoking is at the far end of the seasoning temps and the fire does come into and around the pan. The fire will leave a carbon reside, which should be polished off after cooking. Overt time the pan will becomes carboned stained, which is not the same as carbon build up. Carbon staining and seasoning can coexist. I hope this helps.
As for reconditioning used nonstick cookware - I would be very concerned what is under the coating....
Does the beeswax have fiber in it?
A tiny bit
Should Try Crisbee Cream Iron!
How much is too much fibre tho ?
You mention that coconut oil is not good for seasoning. What about products like "CLARK'S Cast Iron Seasoning Oil - With Fractionated Coconut Oil"? It's coconut oil made specifically for seasoning cast iron, so do you think they've gotten rid of the fibers during refinement or that they just have no idea what they're doing? :)
I contacted Clark's customer service regarding this and they claim that since their coconut oil is fractioned (i.e. very refined) it contains no fibers at all. I've used it for a little while now with my cast iron and it's been working fine so far. Unfortunately, I haven't found any seasoning paste for sale here in Sweden.
Sunflower oil? Sunflower SEED oil? Is there a difference?
What about sesame seed oil
usually it's quite gummy but whatever works!
Smoke = wrong oil and or too much heat : most helpful
Does avocado oil work well? Coconut oil ?
(maybe i can filter out fiber using a fine mister 😂?)
Avocado can be ok, but certainly not the best
@@Cook-Culture thx :) turned out ok so far, time will tell ☺️
Crisco Shortening on Lodge
same here, works great for that purpose. I don't use it for cooking though as it is not healthy
does anyone have the link for that paste?
We sell it in Canada but you can find it at Buzzywaxx in the USA
Another awesome informative educational video Jed, thanks for putting this out there, I really wish I had this info when I was 1st getting into carbon steel/iron, I know it’s helping a lot of people both new to healthy cookware as well as those more….seasoned…(sorry, had to)..🤣 so…thanks again Jed, and good on you my friend!!
Thanks, Rick! Glad you liked this one. It was a harder one to make as the advice to choosing the best oil is not exact. Thanks for all your encouragement and support!
That is a problem, i need now to buy 1L of poor oil that i'll have to throw it away after seasoning? Cause i'm using only olive oil for cooking.
Find seasoning paste. Works great
You have repeatedly recommended BuzzyWaxx, but ... their original formula is grapeseed oil, canola oil and beeswax. I inquired as to whether or not their canola oil was non-gmo and was told that non-gmo canola oil doesn't exist (which we all know to be untrue, but that's another discussion). I chose to not argue that point and said that I wasn't interested in their "green" blend as its formula is extra virgin olive oil, sunflower oil and beeswax and extra virgin olive oil has a lower smoke point. They responded saying that extra virgin olive oil has a high smoke point and regular olive oil has a low smoke point (which we all know to be untrue as the smoke point of extra virgin olive oil is roughly 375ºF and regular olive oil is 468ºF). Now, their Eerie blend is avocado oil, sunflower oil and beeswax, which I thought would be a winner but you suggest that avocado oil is NOT a good choice.
Ultimately, I'm puzzled by the incorrect information provided by the CEO of BuzzyWaxx and the fact that none of their formulations approach what you suggest is the best blend of oils and beeswax.
What are your thoughts on this please?
I have chosen foods avocado oil. And even though it is great for cooking, it doesn't seem to be good for seasoning cast iron. Crappy refined sunflower oil from plastic bottle seems to be better at it
Yup, crappy thin oil works best.
@@Cook-Culturescientific explanation is that avocado oil is primary monounsaturated fat, while poisons like canola (aka rapeseed) , or sunflower and even grape seed are all polyunsaturated oils. Polyunsaturated have a lot of carbon double bonds (compared to single double bonds in monounsaturated fats or zero in saturated) which facilities polymerization
Wouldn’t macadamia oil be superior over grape seed oil ?
Maybe? Let me know what you find out!
Whats your reasoning behind that hypothesis?
@@helenaf9129 sorry, what are you asking?
@@Cook-Culture Jed, she's asking the OP why he thinks macadamia oil may be superior over grape seed oil
If it's the fiber in the oil that causes smoking and a lower smoke point, then explain how bacon grease and lard have a very low smoke points but they have zero fiber.
All oil has a smoke point regardless of fibre. Saturated fat does not season as well as unsaturated and when using unsaturated fat fibre is problematic.
I use Crisco just like my mom used.
don't fix what ain't broken!
Not the same stuff! Crisco is now palm and soybean oil. It works but there are healthier options.
👍👍👍👍👍
Commenting for the algorithm
Hey thanks for the explanation! I have a question though. When you say seasoning you mean creating that non-stick layer the capina I believe it is called, does the same rule apply for cooking? so no extra virgin olive oil, coconut or avocado that are healthy normally for cooking? Instead use a cheap not so healthy seed oil to cook as well or only for seasoning? Thank you haha :) Oh and what about cooking with butter? (not seasoning)
This man doesn’t know what he’s talking about, he’s nowhere near qualified to talk about this issue. Don’t listen to him.
Bacon grease or crisco.
Instructions not clear. Pan seasoned with axle grease.
Haha...like I said.....whatever works! (Zero fibre is axel grease!)
@@Cook-Culture whew… didn’t want to look stupid or anything. Glad u approve 😀😀
Not all cheap oils are good for seasoning either carbon steel or cast iron. Let me explain....Kirkland Signature vegetable oil, for example, considered to be a quality 'cheap oil'...On bottle label it lists that the bottle contains 14 grams of total fats(sat and unsat). The details are...
2 grams saturated fat,
8 grams polyunsaturated fat
3.5 grams of monounsaturated fat
14 grams total fat.
The problem here is that there is 1/2 gram of fat not accounted. That means that there is 1/2 gram of some type of filler added to the oil. This is NOT 100% vegetable oil made from 100% of fats. That 1/2 gram may not sound like much, but it makes a big difference for Kirklands bottom line of profit. And, it makes a bigger difference for getting a good base built for your initial seasoning of cast iron.
Fair enough. I've never used it. I think I might be the only person who doesn't shop at Costo
I used chicken thigh skins..........talk about non stick. TRY IT!!
Good on you!
The best seasoning oil is the oil you already have.
How so?
@@Cook-Culture Because then you don't have to spend other money needlessly?
Damn I just bought 20 bux werth of avo oil
Fiber.