Does smoke point affect max temp of patina

If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina, would I be able to later on use that pan in the oven at 550F? My thought is that the patina might smoke or something because 550 is so much higher than the smoke point.

Best Answer

It sounds like you need to better understand the process of seasoning your cast iron. What you are doing when you season a cast iron pan is a two part process of polymerization and carbonization. Done properly, the second step, called the carbonization stage, requires that you apply heat slightly above the smoke point of the oil. Once completed properly, you should have a non-stick surface. You can use your pan in a hot oven. It is possible to destroy the seasoning of your cast iron. See this as well. However, in a 550F oven, with food in the pan, I doubt you will reach the temperature necessary to destroy the seasoning.

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What happens when oil reaches smoke point?

When an oil is heated past its smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. When the smoke point is reached, you'll begin to see the gaseous vapors from heating, a marker that the oil has started to decompose.

Why is smoke point important?

Representing an oil's resistance to heat, a specific oil's smoke point is the temperature at which it will stop glistening and start to burn and smoke instead, imparting an acrid, burnt flavor to the foods you are using it to cook. This happens when the compounds in the oil break down as a result of heat exposure.

Does oil polymerize below smoke point?

The problem with this sticky layer is that it is still prone to further oxidation and can therefore turn rancid. Low temperatures do not completely polymerize and break down oil and will leave a brown, somewhat sticky pan instead of a black, nonstick one. 400-500 degrees F is the effective range for seasoning.

What temperature does cast iron seasoning break down?

What is this? To keep your cast iron cookware protected and make it rust-proof, you have to coat it with a thin layer of cooking oil that has been hardened. This process is known as seasoning. To best season your cast iron, it needs to be baked at 450 degrees Fahrenheit.

Is olive oil safe at high heat? Does it taste bad?

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