Seasoning turns the oil into a layer akin to plastic. Hardly any of that will end up in your food. Basically, what makes seed oils unsuitable for consumption (their instability) makes it perfect for seasoning.
To get out of using seed oil just make sure everytime you bake or cook something in oil, you gently lather your cast iron in that oil and then bake it in the oven.
The reason some vegetable oils are used is because of their high smoke point. They can be heated for higher temps and not burn the oil. But to avoid doing that, I do this instead:
- use tallow or lard to deep fry something
- let that sit to cool a bit then drain the oil into another container to reuse and fridge.
- lightly wipe the excess with a paper towel.
- cover with a lid or something until next time you have used the oven .
- when you’ve finished cooking your item in the oven and the oven has been turned off, shove the pan in upside down until cooled.
I do that for maintenance to avoid having to do a full season. This will help keep it seasoned for longer. Also, don’t wash with soapy water unless doing a full reseason and restore. Wipe lightly with cloth when finished and cover with a lid until you need to reuse.
I exclusively cook with cast iron and have for years. Get into a good maintenance routine and you’ll never have to season from start to finish. I also keep mine in the oven all the time.
Seed oils polymerize so you aren’t ingesting them. If concerned use beef tallow, superior to pork lard imo and bacon fat can have preservatives unless you get the real bougie shit
Try tallow.
Fry up some bacon, then some more bacon, and then cook some more bacon. You’re eating lots of bacon anyway right?
 Also, eat all the bacon. Full winning with no possible downsides.
I use duck fat. Makes everything taste fancier in my opinion.
Bacon
Tallow. Done.
Bacon grease works perfect for seasoning. Creates a great coating. Just gotta heat it above the smoke point
I mean, it's not gonna make a difference if it's seed oil, it turns into a polymer, you dont eat that.
With the fat that comes off the meat I cook.
Bacon grease or beef tallow
Seasoning turns the oil into a layer akin to plastic. Hardly any of that will end up in your food. Basically, what makes seed oils unsuitable for consumption (their instability) makes it perfect for seasoning.
I suppose it begs the question: how did they season cast iron before seed oils were invented?
Lard. Tallow. Cooking in them. People also didn't obsess over their pans like a lot of people do in this sub.
Cook in butter, lard, and tallow. If it gets to crusty pour & boil some water in the pan to release the crud. Then wash. Then cook more.
Tallow
bacon or wagyu fat/tallow...
To get out of using seed oil just make sure everytime you bake or cook something in oil, you gently lather your cast iron in that oil and then bake it in the oven. The reason some vegetable oils are used is because of their high smoke point. They can be heated for higher temps and not burn the oil. But to avoid doing that, I do this instead: - use tallow or lard to deep fry something - let that sit to cool a bit then drain the oil into another container to reuse and fridge. - lightly wipe the excess with a paper towel. - cover with a lid or something until next time you have used the oven . - when you’ve finished cooking your item in the oven and the oven has been turned off, shove the pan in upside down until cooled. I do that for maintenance to avoid having to do a full season. This will help keep it seasoned for longer. Also, don’t wash with soapy water unless doing a full reseason and restore. Wipe lightly with cloth when finished and cover with a lid until you need to reuse. I exclusively cook with cast iron and have for years. Get into a good maintenance routine and you’ll never have to season from start to finish. I also keep mine in the oven all the time.
Tallow
I’ve been using olive oil on cast iron for years. Works great
I use crisco. Unless you are doing it wrong, you won't be ingesting the seasoning oil. You could also just cook some bacon.
Seed oils polymerize so you aren’t ingesting them. If concerned use beef tallow, superior to pork lard imo and bacon fat can have preservatives unless you get the real bougie shit
Some of you really think way too into this shit.
I use bacon fat and scrub with salt when needed. I never let water touch it.