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What does smoke point have to do with it? What you want is a high iodine value. Both avocado and olive oil have low iodine values, and they’re premium oils, so
by Tabular-Iceberg 3y ago
What does smoke point have to do with it?
What you want is a high iodine value. Both avocado and olive oil have low iodine values, and they’re premium oils, so doubly wasteful for cast iron seasoning.
- dekhn 3y agoI think the idea is the higher the smoke point the easier it is to bring the oil to a high temperature to get it to polymerize. I don't know if this is true, as my pan came preseasoned and then I mainly add to that by carbonizing previous bits.