Warning: that cheap olive oil ruined my pan seasoning

I grabbed a $5 bottle of olive oil from the discount rack at the grocery store last month thinking it's all the same right? Used it to cook chicken and it smoked up my whole kitchen left this sticky residue on my cast iron pan that took three scrubs to get off. Learned that cheap olive oil often has a low smoke point and can burn onto surfaces. Now I stick with a mid-price avocado oil for high heat stuff. Anyone else had cooking oil mess up their pans like that?

3 comments

3 Comments

williamb2919d ago

Yeah the smoke point thing is real but cheap olive oil is usually cut with other oils too which changes how it behaves. Stick with ones that say extra virgin and youll be fine for lower heat stuff.

hannahm3919d ago

William, have you ever looked into how some cheaper brands add chlorophyll to make their oil look greener? I read that can actually make it go rancid faster once it's exposed to light. A trusted brand is worth the few extra dollars to avoid all that headache.

christopherwilson16d ago

The $5 bottle I bought left a crust that looked like burnt honey on my skillet. Guess my wallet was the only thing being "extra light" that day. Now I just use avocado oil and pretend my pan knows the difference.