I got a carbon steel griddle top for my gasser as a birthday present, and since this is my first carbon steel ‘pan,’ I’m hoping to get some advise for seasoning oil. We’ve got a number of cast iron pans, and I like to season those in the oven with flaxseed. I’ve found that oven seasoning is virtually idiot-proof (a major plus for me) and the flaxseed provides a smooth and ultra-durable coating. Could I do the same with carbon steel? A bunch of google searches say that oven-seasoning is fine, but that I should use an oil with a high smoke point. However, my understanding is that polymerization from the oil onto the pan occurs when the oil is cooked above it’s smoke point. So, I would think that an oil with a relatively low or medium level smoke point (like flaxseed) would be best.
We’ve got a number of cast iron pans, and I like to season those in the oven with flaxseed. I’ve found that oven seasoning is virtually idiot-proof (a major plus for me) and the flaxseed provides a smooth and ultra-durable coating. Could I do the same with carbon steel?
Lots of opinions from all over the ball park when you go to do research. I use avocado oil but know that there are several other good choices. What I don't like from the random advice community is unqualified suggestions. An example would be those who say something like "cook a pound of bacon, it's the best." That's actually one of those that should be qualified by naming a specific bacon profile. If you're going to use a bacon seasoned with sugar you'll likely create a bigger mess than you'll know what to do with. Just one example. The only thing I think justifies a singular choice of use is apply the seasoning oil in repeated THIN coats for best results.
Yeah, I’m wondering if I’m overthinking it. So long as it’s getting well seasoned, with multiple thin coats, I wonder if the type of oil really matters. After all, it’s going to get a bunch of burger grease cooked on it afterwards anyway.
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