Frequently Asked Questions
We can do custom sand casting iron cookware. Before production, you offered us drawing or samples to ensure that the final product meets your expectations.
What's the best oil for seasoning? Can I use olive oil?
Opt for high-smoke-point oils like canola, peanut, or lard. Avoid olive oil (low smoke point) or butter, as they burn easily and create a sticky layer instead of a durable polymer.
The ideal oils for seasoning are those with a high smoke point and low linolenic acid content, which form a durable protective layer. Top choices include:
Grapeseed oil (smoke point: 420°F/216°C)
Canola oil (400°F/204°C)
Vegetable shortening (400°F/204°C)
Coconut oil (350°F/177°C, though slightly lower smoke point)
Lard/tallow (370–400°F/188–204°C, great for flavor)
Avoid: Olive oil (low smoke point, 325–405°F/163–207°C) and flaxseed oil (high linolenic acid, prone to sticky residue).
Why is seasoning essential for cast iron cookware?
Seasoning forms a protective polymerized oil layer that:
Prevents rust by sealing the porous iron surface.
Enhances non-stick properties over time.
Improves flavor by creating a natural cooking surface.
