Seasoning a cast iron pan is a process of creating a natural non-stick surface by polymerizing oil on the skillet's surface through high-heat exposure. Flaxseed oil and grapeseed oil are two common oils used for seasoning cast iron, but they have distinct characteristics that can influence a chef's preference.
Here are some reasons why some chefs prefer to use flaxseed oil for seasoning cast iron pans, despite its relatively low smoke point:
Flaxseed oil forms a durable seasoning: Flaxseed oil has a unique molecular structure that allows it to polymerize into a hard and durable surface when exposed to high heat. This results in a smoother and more robust seasoning that can withstand repeated use and provide better non-stick properties.
Omega-3 content: Flaxseed oil is rich in omega-3 fatty acids, which are considered beneficial for heart health. While the seasoning process reduces the oil's nutritional benefits, some chefs may still prefer using flaxseed oil for the potential residual health benefits.
Preference for the color: Flaxseed oil tends to create a darker and glossier seasoning compared to other oils. Some chefs prefer this appearance as it gives the cast iron a more attractive and lustrous finish.
Availability and cost: Flaxseed oil is generally more widely available and can be more affordable than certain high-quality grapeseed oils, depending on the region.
While flaxseed oil has its advantages, it is true that it has a lower smoke point compared to other oils like grapeseed oil. The lower smoke point means that it can start to break down and produce smoke at relatively lower temperatures. However, the seasoning process itself involves heating the oil beyond its smoke point to create the polymerized surface, so the smoke point becomes less of a concern during this specific application.
It's worth mentioning that different chefs may have their personal preferences based on their experiences and the specific characteristics they desire in their cast iron seasoning. Ultimately, both flaxseed oil and grapeseed oil can be used successfully for seasoning cast iron pans, and the key to effective seasoning lies in the thoroughness of the process and regular maintenance of the seasoned surface.