1. What’s the best oil for seasoning?
There are many oils you can use. We recommend using oils with a higher smoke point like Safflower Oil (Refined),Soybean Oil,Sunflower Oil ect. as they tend to form a better seasoning on your pan
2. Why don’t recommend olive oil?
Olive Oils with a low smoke point burn too early before they can polymerize and form a hard, smooth seasoning layer.
They will smoke, turn sticky, gummy, or burnt, leaving you with uneven, patchy seasoning that easily flakes off.
3. How long do you bake it in the oven for seasoning?
Oven time for seasoning Bake at 200–220°C (400–425°F) for 1 hour.The real key is using a super thin layer of oil — wipe until the pan feels almost dry, with no visible shine. Repeat 2–3 times.
4.Is a cast iron skillet designed to be slightly higher in the center and lower around the edges?
Yes, most well-made cast iron skillets are intentionally made with a slightly raised center—it’s not a defect.
This design:
Compensates for heat expansion, so the pan stays flat when hot
Prevents oil and food from pooling in the middle and burning
Helps heat distribute more evenly
Very old vintage cast iron often feels flatter because they were machined smooth, but modern factory-made cast iron almost always has this gentle dome shape.
5.What cloth recommended to dry?
We are using a Scott Shop Towel which works very well for applying oil and doesn’t leave any lint behind. However, there are many things that you can use. Other common options are old cotton t-shirts, coffee filters, paper towels, and old kitchen towels.
Post time: Feb-25-2026