Higher smoke point = stronger patina???

[Guy Charles]

Not sure if this has been asked before, but I'm sure it has....

Does the higher smoke point of the different oils mean that it will have a harder or stronger patina or seasoning?

Thanks fellow WAGsters

[Cheryl Watson]

My reasoning (and observation) is that lower smoke point will carbonize more quickly, thereby building seasoning more quickly.

The exception is food grade mineral oil, which has a very low smoke point, and releases potentially toxic vapors above smoke point.  When using mineral oil, I never go above 225°.  I do intend to experiment outdoors on the grill this summer with the mineral oil, just to see what happens when it is heated to 450° and above.   :D  <mad scientist at work.....>

[Guy Charles]

 Cheryl-

That makes since about getting quicker layers on there.  I have been using straight lard (since that's what worked for the original WAGsters back in the pioneer days) ;)

I have been looking at safflower oil because of its high smoke point, or even grape seed oil.

[Mark Zizzi]

Cheryl, do you use mineral oil on users?..or just display pieces, or a rust preventative for storage purposes.

[Cheryl Watson]

Currently, am using Mineral Oil on ALL pieces.  I can't use them all... ::) 
If I KNOW the piece will be used in the near future, then I do the traditional seasoning with PAM,etc.

Even if I am uncertain, I use Mineral oil.... very simple to season it later! 
I am certainly equipped with the tools I need to do a quick strip and redo whenever necessary! ;)

[Mark Zizzi]

ok, just wanted to clear that up that it shouldn't be an option for Guy's user skillets.  ;)

[Guy Charles]

I appreciate that Mark (as I write this from the ER) ;D

[Guy Charles]

Cheryl, I was only joking. I appreciate all the input.  Only hope one day I have too many pieces.

[Jim Glatthaar]

I think you'll get there Guy!

[Dwayne Henson]

Cheryl I take the opposite view, that a higher smoke point is better. Check out the smoke points of the poor performing flaxseed oil and then shortening. Flaxseed is very low, IMO that is one reason why it makes such a bad choice as a seasoning agent. Shortening has a much higher smoke point.

[Cheryl Watson]

Dwayne I didn't state my answer very well. Some days weeks times the brain goes on vacation and fails to return in a timely manner.


I was not even thinking of flax oil, which I wouldn't touch with a 20 foot pole.  (although I think the problems with flax oil are not solely related to smoke point, but more to the polymerization properties of the oil, which cause the seasoning to fail over time, in spite of what 'some experts say... SC  ;)....)

I do high heat seasoning, at 500°, so I am looking to use an oil OTHER THAN FLAX, that has a smoke point below 500°. (475° or lower) I want to see that carbonization begin with 'smoke' at initial application.

Crisco shortening probably has a higher smoke point than one might think, due to having palm oil as an ingredient.  The newer PAM spray which is Canola oil, also has added Palm Oil as an ingredient

Safflower and Avocado Oils have smoke points above 500° and I would think that getting those oils to carbonize might be difficult.... but I don't feel the need to experiment.  Stick with what works for you.... :)

[Dwayne Henson]

Gotcha, I just happened to have recently looked up the smoke points of oils/fats, and among the lowest is your favorite. ::)