Seasoning oil
Seasoning oil is a natural oil for seasoning cast iron and carbon steel pans. It is a healthy alternative to pans with synthetic non-stick coating. And this natural non-stick coating only gets better when you use a cast iron or carbon steel pan a lot.
How is the natural non-stick coating created?
Exposing the seasoning oil to high temperatures breaks down long chains of fat molecules into short-chain polymers that bind with naturally produced carbon and bright iron. This creates a kind of glaze in your pan: the natural non-stick coating.
Why do you season a pan with oil?
Seasoning a pan with oil is a process in which oil is burned into the pores of the metal to create a natural non-stick coating. This non-stick coating ensures dishes do not stick in the pan. Compared to a synthetic non-stick coating, a pan with a natural non-stick coating will last a lifetime. This is because you can reinforce non-stick coating each time the layer has deteriorated. You will have to replace a pan with a damaged synthetic non-stick coating. Otherwise, you get toxins, such as PTFE and PFOA, in your food. And you don't want that.
The smoke point of oil
When seasoning a pan, the smoke point of the oil is important. The smoke point is the temperature at which an oil starts to smoke and chemically break down. Oils with a low smoke point burn too quickly and can leave a sticky or uneven layer. For seasoning, it is important that the oil can withstand the heat and cure in a controlled way into a strong protective layer. This is why oils with a high smoke point are better suited for seasoning cast iron and carbon steel pans.
Comparing seasoning oils
Natural olive oil such as virgin or extra virgin is mainly suitable for cold preparations. Due to its low smoke point, this oil burns too quickly during seasoning and can create a sticky layer. Refined olive oil can handle heat better and is therefore suitable for seasoning a pan, although oils with a high smoke point provide a more stable and durable result. In the overview below, you can see at a glance the key differences between the most commonly used oils for seasoning pans.
| Natural olive oil (virgin extra virgin) | Refined olive oil | Linseed oil | Grapeseed oil | Sunflower oil | Skottsberg seasoning oil | |
| Production process | Mechanically pressed without heat or chemicals | Refined using heat and filtration | Pressed from linseed | Pressed from grape seeds | Pressed and often refined | Specially formulated for seasoning |
| Flavour & aroma | Intense and fruity | Neutral | Neutral | Neutral | Neutral | Neutral |
| Colour | Golden yellow to green | Light yellow | Yellow to amber | Light yellow | Light yellow | Clear light yellow |
| Nutritional value | Rich in antioxidants and polyphenols | Fewer nutrients due to refining | Contains omega 3 fatty acids | Contains vitamin E | Contains vitamin E | Not relevant for nutritional value |
| Use | Cold preparations and light heating | Frying and cooking | High temperatures and seasoning | High temperatures and seasoning | High temperatures and seasoning | Seasoning and maintenance |
| Quality grade | Extra virgin highest quality | Lower quality mild olive oil | Cooking oil | Cooking oil | Cooking oil | Specially developed product |
| Suitable for seasoning pans | Not suitable | Limited suitability | Suitable | Suitable | Suitable | Very suitable |
Using seasoning oil
When you use a pan with a seasoning oil, the natural non-stick coating only improves with cooking. When you notice the non-stick coating deteriorating, you can also re-coat a pan with the seasoning oil. For this, the pan must be properly cleaned. The oil can be rubbed onto the pan and then you season it in on the cooker or in the oven and the new natural non-stick coating is created. In our blog you can read 10 steps for seasoning a cast iron or carbon steel pan.
The right choice for a strong natural non-stick layer
For seasoning a pan, it is recommended to choose oils with a high smoke point. Linseed oil, grapeseed oil and sunflower oil are all very suitable. A specially developed seasoning oil also provides a stable and even build up of the natural non-stick layer.