pouring olive oil
You Can Season A Cast Iron Skillet With Olive Oil, But There's A Catch
By Julia Mullaney
A cast iron skillet needs to be "seasoned" with a bit of oil before use to make the surface more nonstick, and olive oil is technically fine, depending on the type you use.
Use an olive oil with a high smoke point of around 400 degrees Fahrenheit or more. You shouldn’t let the pan get hotter than the oil’s smoke point.
Extra virgin olive oil can have a smoke point as high as 410 degrees Fahrenheit, while refined or light olive oil may have a smoke point of up to 470 degrees Fahrenheit.
The light variety has a more neutral flavor that won’t interfere with the flavors of your food, and its higher smoke point means it won’t degrade as quickly and will last longer.
Simply wipe the inside of the skillet with oil and a paper towel, then bake it in the oven at 350 degrees Fahrenheit for one hour. Let the pan cool completely before touching it.
When you season cast iron, this extra step creates a nonstick, rust-resistant layer on top of the iron, making it last longer and better for general cooking use.