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We have taken a deeper look into stable, high-heat-tolerant oils for seasoning our grates. As a refresher, because ManGrates are raw cast iron–with no porcelain or chemical coating that can chip, breakdown and degrade the grates from the inside–oils and fats are needed to seal the pores of iron and essentially create a naturally non-stick surface as well as protect the iron’s composition.
Initially we were told to look at flash points of oil properties. However, smoke points are more important. If an oil is on the grates or in a pan and you can see smoke rising, the temperature is too hot for that particular oil and the chemical makeup of the oil begins the break down and burn. That is the Smoke Point of an oil. The Flash Point is the lowest temperature at which the lubricant/oil’s vapor can ignite. At that point, which is beyond the smoke point, the oil’s fat has broken down and it’s already burned.
Additionally, the more refined an oil is, the higher the smoke point tends to be. An example: Extra light olive oil has a smoke point of 460ºF whereas extra virgin olive oil has a smoke point of 320ºF. The same can be said for butter; clarified butter has a smoke point of approximately 470ºF while the regular version of butter has a smoke point of 350ºF.
When you look at the variety of resources online for more information on smoke points of fats and oils, there is a large variance in temperatures. Essentially, how the oil has been refined as well as the methodology and subjectivity of the smoke point test can cause different results.
The infographic shown here has taken an average of smoke point test results from several sources (some of which are listed with links on this page). Degrees are in fahrenheit.
Sources
What’s Cooking America: Smoking Points of Fats and Oils
Wikipedia: Smoke Points
Centra Foods: The Smoke Points of Bulk Olive Oil & Other Edible Oils
The Spruce: Smoking Points of Fats & Oils
Baseline of Health Foundation: Healthiest Cooking Oil Comparison Chart with Smoke Points and Omega 3 Fatty Acid Ratios
Seasoning cast iron is really simple.
Maintaining cast iron is really simple.
The payback is even heat distribution and efficient grilling for a long time.
Constructed with cast iron forged in Ohio. The heavy, dense composition of raw cast iron allows it to withstand high temperatures and provide excellent heat conduction and retention. No coatings that can chip, either. Just like grandma’s cast iron pan, simply oil before and after use.
