Margarine can be used in place of shortening in equal amounts. It will lead to a texture in foods that is very similar to Crisco. A disadvantage of using coconut oil is that it has a distinct coconut flavor that may come through in the final product. Make sure that this flavor complements your recipe. So, as you can see, the general consensus is grape seed oil, but overall the smoke point of the oil and the types of fats they contain are the most important factor when choosing the best oil for seasoning cast iron. You can go here to read more about different cooking oils and their smoke points. The BEST Oil for Seasoning Cast Iron – My Favorites! Avocado Oil

Olive oil may be great for making salad dressings, but I would NOT recommend it for seasoning cast iron. Bacon Fat and Lard Keep in mind that bacon fat is very salty. You may need to reduce the amount of salt called for in your recipe when using bacon fat instead of Crisco. As mentioned above, 3 out of the 4 cast iron manufacturers recommend grape seed oil…. so why do I prefer avocado oil? Let’s take a look at the chemical compounds and health benefits of each: Oil Characteristics

Grape seed oil has been touted as a “healthy oil” for years because of its high levels of omega fats. However, some grape seed oils may also contain “potentially harmful levels of polycyclic aromatic hydrocarbons (PAHs), which are known to cause cancer in animals.” ( Healthline.com) When looking for a substitute for Crisco, consider options that have a similar texture and flavor. Other solid fats often make the most appropriate choice, but keep an open mind. In the following list, there are probably a few options you never considered. It can be used in a 1 to 1 replacement to shortening since it has a texture similar to Crisco. Coconut Oil

In conclusion, oil and cast iron cookware go together like peanut butter and jelly… you can’t have one without the other. And since selecting the right oil is such an important part of the cast iron seasoning process, you need to do your research. Certain fats are better for polymerization, which is why it’s important to choose the right oil for seasoning your cast iron. Why is Seasoning Cast Iron Important? If looking for a rich buttery flavor, margarine may not be the best choice.A disadvantage of margarine is that it is more processed than other options. Conclusion Keep in mind that butter contains a small amount of water, unlike Crisco that is completely fat. This may yield a slightly different texture than shortening. Most cakes and breads won’t be affected, but pie crusts will be less flakey.But first, let’s talk about WHY seasoning cast iron is so important: What is “Seasoning” on Cast Iron? Avid bakers and cooks know that shortening such as Crisco is the secret to the flakiest pie crusts and biscuits, the fluffiest cakes, and the creamiest icing. Before we get into the best oil for seasoning cast iron, let’s talk about WHY the seasoning process is so important.

Unsaturated fats have a chemical makeup that is more optimal for polymerization, the process that needs to occur to develop the perfect cast iron seasoning. So steer clear of oils with a higher concentration of saturated fats, like coconut oil and palm oil. Neutral FlavorSince applesauce is naturally sweet, you may need to reduce the amount of sugar used in your recipe. All-Vegetable Shortening". Crisco. Archived from the original on October 18, 2022 . Retrieved October 18, 2022. Before we answer these questions, it’s important to have a good understanding of shortening. Knowing what it’s made from, how it works, and why it is used in certain recipes will help you choose the best substitute for your favorite recipes. Jump to: The oldest piece in my cast iron collection is a Griswold cast iron skillet ( which I recently restored here), and at about 85 years old, it’s still going strong.

First, it’s on the expensive side. Second, the more widely available unrefined version has an extremely low smoke point. Third, you have to be careful to choose the correct variety, as many people complain that certain flaxseed oils will flake off after seasoning. You definitely don’t want to go through the multistep process of seasoning your cast iron pan only to have all of that hard work just flake off, so this oil is low on my list. Olive OilNote: The reason flaxseed oil is so good for making a polymerized coating is not because of the smoke point – nothing to do with it (in fact, flaxseed oil has a very low smoke point), The value is in the strength of the polymerized coating… which has something to do with the ‘double-carbon bonds… chemistry stuff). A good rule of thumb is to always choose a seasoning oil with a higher smoke point than the temperatures that you will be using for cooking. For instance, if you’ll be using your skillet to sear at a temp of 400 degrees, don’t choose an olive oil with a smoke point of 350 degrees to season your skillet. Higher Concentration of Unsaturated Fat