Smoke point of different seasoning oils

[Craig Allison]

How much difference does it make?
For years, I've used Great Value vegetable shortening rather than Crisco. I've switched to Crisco a couple times but noticed no difference.
And I've read that the smoke point of the two varies greatly. But I'm not sure that is most important.

The reason I ask is because most of the skillets and such that I refurbish get passed on to others. Either as gifts or sold at my booth at the local market. I want to offer the best that I can to whoever gets to use my pans.

What say the experts?

[Russell Ware]

Don't worry about smoke point. It is more about the fat you use to season. Use what you feel gives you the best results, is available at stores near you, and is affordable. Have you ever tried using Great Value Canola Cooking Spray? No melting required, easy to wipe on and off. Some people think grape seed oil gives a good black finish. Name brands typically cost more, but for all I know, Walmart contracts with Crisco MFG to package their GV product.

[Duke Gilleland]

Been with solid CRISCO for the most part of 20 years. Switched to something else
once on some camp ovens and had a peeling problem. Kinduv like Russell said what gives you the best results. I always get the small containers so as to keep it fresh. 400 degrees works here.

[Craig Allison]

Thanks guys. Was pretty sure of my process all along and then I began to question myself.