Just a heads up if you griddle, avocado oil is the go to oil do to it's high smoke point temp. but it's super expensive too. I was just at my local Menards and they're selling 68 oz. jugs for $15.99 which is close to half price to any other store that I've seen. I picked up a couple of jugs, should last me for awhile.

Grapeseed oil has the same characteristics as this, if you can find it. Been using it for years, that's what's in the pour bottle stove side. $14 for 68oz on Amazon all the time.

Pay attention to the labels too...

After sending the GF to the store to buy some more avocado oil recently, I ended up with a bottle of avocado/olive blend. (Because "it was cheaper".)

Olive's low smoke point drags down avocado's high smoke point.

We do the Chosen Foods Avocado Oil
It's not terribly priced, compared to EVOO, IMO.

I do like it for my Blackstone

Dumb question: does the oil smoke point matter? What effect does the oil smoke point have on the carbonized material that gets left behind as the seasoning? Is the seasoning a lower smoke point as well?

I've been using avocado oil. But just wondering if it's really necessary or not.

Avocado oil is recommended for seasoning cast iron cookware. The high smoke point is one aspect that makes it a good choice for this application but it also has some other properties that make it a better choice than other oils. I need to try and find the article I read that explained it all but I remember it has something to do with the kind of fat(s?) in the oil.

Seed oils are processed with high heat and chemicals, which damage the oil and leave behind nasty chemicals.

Avocado and olive oils are not seed oils.

I occasionally use an organic grape seed oil. The high smoke point and light flavor are good attributes. I think the organic processing might be better but maybe not.

quote:

Originally posted by RogueJSK:
After sending the GF to the store to buy some...

Duuuuuuude. You know better.

It is pricey, so I typically just use vegetable oil. Its smoke point isn't as high, but it works.

quote:

Grapeseed oil has the same characteristics as this, if you can find it. Been using it for years,

Same, use Grapeseed for all high heat frying. In Nashville it can be found at all the Kurdish & Asian groceries.

Oh wait - I got confused w/ context of this thread. Is it about seasoning? Or cooking? Or both?

Grapeseed oil is not very healthy albeit better than other seed oils like soybean, canola, vegetable oils.
Better to stick with olive, avocado oils or coconut, macadamia oils.

Costco members can get good deals on avocado oil. My Texas grocer, HEB, actually has good prices on avocado oil.

I keep 3 oils in my pantry:

Avocado - my go to oil and highest use oil

Olive - mainly for Italian food and recipes

Sesame - mainly for Asian food

---

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

I've been using it for years..
I've heard it goes bad rather quickly but I've never had a bottle go bad before it was empty..