CAST IRON OIL - PROTECT AND CARE FOR YOUR TOOLS IN THE KITCHEN TOO!
WELL MAINTAINED CAST IRON WILL WORK JUST AS GOOD AS IT DID 100 YEARS AGO WHEN IT WAS FIRST MADE
One of the most durable cooking tools ever designed is the cast iron pot and cooking pan. With proper care it can be used, abused, and passed down for many generations. Cast iron found in antique shops can also be easily restored and used daily, making it both economical and environmentally considerate.
Walrus Oil Cast Iron Oil is made with two simple ingredients: polymerizing Safflower Oil and plant-derived Vitamin E. This specific variety of Safflower Oil is the most ideal oil for cast iron seasoning for it's high smoke point and thin viscosity, allowing it to penetrate the metal easier and it's ability to build durable coats over time, even when applied outside of oven heat. No other polymerizing oil has as high of a smoke point as this Safflower Oil variety.
Easy application, simply apply a thin coat to all surfaces after cast iron is washed and dried. This will help prevent rusting and fortify the surface as it's used over time.
- For New or Restoration Projects
- Not Scented
- 100% Food-Safe Ingredients
New Cast Iron Maintenance
Antique Cast Iron Restoration
Heat Seasoning Recommendations
Walrus Oil Cast Iron Oil is made with polymerizing Safflower Oil. Since it is able to cure to cast iron even when applied without heat, it can season cast iron without extreme heat and prolonged periods of bake time. In most cases, it takes an hour or less and no more than 450 Degrees Fahrenheit to season cast iron with Walrus Oil Cast Iron Oil.
Heat Seasoning Steps
1. Clean Cast Iron and Oven of Food Debris
This will help prevent excessive smoke and fire risk.
2. Preheat Oven to 375 – 450 Degrees Fahrenheit
400 is the most ideal temperature. You may see light smoking between 425 – 450 degrees. DO NOT heat above 450 degrees.
3. Wipe on a Thin Coat of Cast Iron Oil
Make sure there’s no standing oil on pan, a thin coat is all that’s needed. Too much oil can cause excessive smoking and heavy oil dripping.
4. Bake the Cast Iron
When oven is fully heated, on the bottom rack place an old cookie sheet to catch any oil that may drip off cast iron. On the middle rack, place the oiled cast iron dish side down. Let it bake between 30 minutes to 1 hour. Crack the oven door open during entire bake time. Closely monitor for safety.
5. Cool Down
Once desired bake time has past, you may simply turn off oven and leave cast iron in the oven, or you may pull it out and place it on a hot-safe surface, such as a wooden cutting board. Surface may feel a bit sticky, if so, wipe on a fresh coat of Cast Iron Oil.
6. Post Maintenance
Apply a fresh coat of Cast Iron Oil after cooking food and cleaning it.
Repeat Steps 1 – 5 as needed.
When heat seasoning cast iron, always use the same caution as you would when cooking food, have a fire extinguisher on hand, and closely monitor the oven for heavy smoke and/or flames. If heavy smoke or flames of any kind are visible, turn off oven immediately, and close door tightly to cut off any oxygen that could feed flames. Follow product instructions closely for the best and safest results.