There are a lot of myths and legends around cast iron that are due to older circumstances that are no longer applicable. And spray on oil seems like a pretty efficient way to season given that it’ll apply a fairly light and even.
I mean, there are a lot of types of spray cooking oil I’ve seen. Coconut, olive oil, and soybean (vegetable oil) are what I see most commonly, and none of those have particularly high smoke points.
There are a lot of myths and legends around cast iron that are due to older circumstances that are no longer applicable. And spray on oil seems like a pretty efficient way to season given that it’ll apply a fairly light and even.
I seen a quote yesterday that I liked and it seems fitting here.
Tradition is not an excuse to not think critically.
While you are technically correct, I think essentially tradition IS the excuse to not think rationally.
I heard tradition is the dead telling the living what to do.
Not that all tradition is bad, but many are out dated or were never made for a good reason.
Most spray oils are high smoke point for frying, which is the opposite of what you want for seasoning
I mean, there are a lot of types of spray cooking oil I’ve seen. Coconut, olive oil, and soybean (vegetable oil) are what I see most commonly, and none of those have particularly high smoke points.