Can You Season a Cast Iron Skillet with Olive Oil? Pros & Cons

Seasoning your cast iron skillet is essential to keep it non-stick and rust-free. But you might wonder if olive oil is a good choice for this process. After all, olive oil is a kitchen staple and known for its health benefits, so it seems like a natural option.

However, not all oils work the same when it comes to seasoning cast iron. The type of oil you use affects how well the seasoning bonds to the pan’s surface. Understanding whether olive oil can create a durable, effective seasoning layer will help you maintain your skillet properly and get the best cooking results.

Understanding Cast Iron Skillet Seasoning

Seasoning creates a protective layer on your cast iron skillet. This layer enhances its non-stick properties and shields it from rust. Knowing what seasoning involves and the oils commonly used helps you maintain your skillet effectively.

What Is Seasoning and Why It Matters

Seasoning is the process of bonding oil to the skillet’s surface through heat. This forms a hard, smooth coating that prevents food from sticking and stops moisture from causing rust. A well-seasoned skillet improves cooking results and extends the pan’s lifespan. Skipping seasoning risks food sticking and the skillet developing rust spots.

Common Oils Used for Seasoning

Common oils for seasoning include flaxseed oil, grapeseed oil, canola oil, and vegetable oil. These oils have high smoke points, allowing them to polymerize and create a durable seasoning layer. Flaxseed oil ranks highly for durability, while canola and vegetable oils offer easy accessibility and reliable results. Olive oil has a lower smoke point, which affects seasoning quality and longevity. Using oils with smoke points above 400°F generally produces better seasoning layers.

Can You Season a Cast Iron Skillet with Olive Oil?

You can season a cast iron skillet with olive oil, but its properties affect the seasoning quality and durability. Understanding these traits helps you decide if olive oil fits your skillet care routine.

Properties of Olive Oil Relevant to Seasoning

Olive oil has a smoke point ranging from 320°F to 410°F depending on whether it’s extra virgin or refined. This range sits lower than recommended oils for seasoning, which ideally exceed 400°F. Its fatty acid composition includes high levels of monounsaturated fats and antioxidants. These elements affect how well olive oil polymerizes under heat, which is essential for forming a durable seasoning layer on the skillet surface.

Pros and Cons of Using Olive Oil for Seasoning

• Pros

• Common kitchen staple, making it readily available for seasoning tasks
• Contains antioxidants that may contribute to a smoother initial protective layer
• Imparts a natural, mild flavor that won’t overwhelm food cooked afterward
• Lower smoke point increases the risk of burning during seasoning, leading to sticky or uneven coatings
• Polymerization may be less stable, resulting in a shorter-lasting seasoning layer compared to high smoke point oils
• Potential for early rancidity if the cast iron isn’t used or maintained frequently

Choosing olive oil risks less effective and durable seasoning due to its smoke point and polymerization properties. You may achieve basic protection, but you should expect more frequent reseasoning compared to oils like flaxseed, grapeseed, or canola.

How to Season a Cast Iron Skillet Using Olive Oil

Seasoning your cast iron skillet with olive oil requires attention to detail due to its lower smoke point. Follow these steps carefully to build a protective layer with olive oil and maintain your skillet’s performance.

Step-by-Step Seasoning Process

1. Clean the skillet thoroughly using warm water and mild soap; dry it completely with a towel or heat on the stove to remove all moisture.
2. Apply a thin layer of olive oil over the entire surface, including the outside and handle, using a cloth or paper towel; rub it in to prevent pooling.
3. Preheat your oven to 375°F, a temperature below olive oil’s lower smoke point range to minimize burning during seasoning.
4. Place the skillet upside down on the middle rack, with a sheet of aluminum foil on the lower rack to catch drips.
5. Bake the skillet for 1 hour, then turn off the oven and allow the skillet to cool inside completely before removing it.
6. Repeat the process 2 to 3 times to build a more durable seasoning layer.

Tips for Best Results with Olive Oil

• Use high-quality extra virgin olive oil to reduce impurities that can cause uneven seasoning.
• Avoid applying too much oil; a thin, even coat creates a more stable seasoning.
• Season at temperatures between 350°F and 375°F to reduce the risk of oil smoking and burning.
• Perform frequent touch-up seasonings, especially after cooking acidic or sticky foods, to maintain the protective layer.
• Consider combining olive oil with a higher smoke point oil in small quantities to balance the benefits and durability.

Alternatives to Olive Oil for Seasoning Cast Iron

Choosing the right oil or fat for seasoning your cast iron skillet impacts the durability and effectiveness of the protective layer. You can explore several alternatives that offer higher smoke points and better polymerization than olive oil.

Comparing Different Oils and Fats

• Flaxseed Oil: Contains a smoke point around 225°F but polymerizes into a hard, durable layer due to its high concentration of omega-3 fatty acids. It bonds firmly to the skillet surface, creating a resilient non-stick coating. Use long, thin coats and cure at approximately 450°F.
• Grapeseed Oil: Has a smoke point near 420°F, providing a balance of heat tolerance and drying ability. It forms a stable seasoning layer and resists sticky residue.
• Canola Oil: With a smoke point of about 400°F, it remains affordable and accessible. Canola oil polymerizes well, building a smooth, non-stick surface after repeated seasoning cycles.
• Vegetable Oil: Offers similar qualities to canola oil with smoke points ranging from 400°F to 450°F depending on the blend. It’s effective for seasoning without breaking down prematurely.
• Animal Fats (Lard, Crisco): Provide excellent seasoning due to saturated fats with smoke points between 370°F and 400°F. They build a smooth, durable layer but require careful storage to avoid rancidity.

These oils and fats present better choices than olive oil, especially if you plan to season at higher temperatures for a longer-lasting finish.

Which Oil Provides the Best Seasoning?

Flaxseed oil holds the reputation for creating the best cast iron seasoning due to its ability to polymerize into a hard, protective layer that resists chipping and food sticking. While its lower smoke point requires careful temperature control, the resulting seasoning outperforms most others in durability and smoothness.

If you prefer oils with higher smoke points and more forgiving application, grapeseed or canola oils serve as strong alternatives. They simplify the seasoning process without compromising the skillet’s protection.

Animal fats offer traditional seasoning benefits, delivering smooth coatings, although they might require more regular maintenance to prevent spoilage.

Selecting your oil depends on seasoning frequency, desired durability, and cooking preferences. Avoid olive oil for long-term seasoning reliability, especially if you want to minimize frequent reseasoning.

Caring for Your Cast Iron Skillet After Seasoning

Proper care maintains the seasoning layer, ensuring your cast iron skillet stays non-stick and rust-free. Follow these practices to extend the life of the seasoning created with olive oil or other oils.

Maintenance Tips to Preserve the Seasoning

Avoid cooking acidic foods like tomatoes or vinegar-based sauces frequently, as they can wear down the seasoning. Heat your skillet gradually to prevent thermal shock, which can cause chipping of the seasoning. After each use, apply a thin coat of oil while the skillet is still warm to reinforce the protective layer. Store your skillet in a dry place to reduce moisture exposure, which accelerates rust formation.

Cleaning Practices to Avoid Stripping Seasoning

Clean your skillet with hot water and a soft brush or sponge immediately after use, avoiding harsh detergents that remove the seasoning. Refrain from soaking the skillet for long periods or using metal scouring pads, which damage the cured oil layer. If food sticks, scrub gently with coarse salt as an abrasive, rinse thoroughly, and dry immediately. Proper cleaning preserves the seasoning and prevents the need for frequent reseasoning.

Conclusion

You can season your cast iron skillet with olive oil, but it may not offer the most durable or long-lasting results. Its lower smoke point means the seasoning layer might burn or become sticky more easily, requiring more frequent maintenance. If you’re aiming for a strong, resilient coating, consider oils with higher smoke points.

That said, if olive oil is what you have on hand, following the right steps and caring for your skillet properly will still protect your pan and improve its performance. Ultimately, your choice of oil depends on how often you season and the level of durability you want for your cast iron cookware.