• Smoke Point: ~420°F

• Polymerization Strength: Excellent, forms a durable, slick seasoning.

• Longevity: Long-lasting, holds up well over time.

• Taste & Residue Impact: Neutral taste with no sticky residue.

• Rancidity Risk: Moderate, store properly to avoid spoilage.

• Price & Accessibility: Affordable and widely available.

• Health & Nutritional Factors: High in polyunsaturated fats.

• Smoke Point: ~225°F

• Polymerization Strength: Exceptional, creates a hard, glass-like seasoning.

• Longevity: Long-lasting but can be brittle.

• Taste & Residue Impact: Can leave a slight odor.

• Rancidity Risk: High—prone to spoilage. Store refrigerated.

• Price & Accessibility: Expensive and harder to find.

• Health & Nutritional Factors: High in omega-3 fatty acids.

• Smoke Point: ~400°F

• Polymerization Strength: Good, forms a decent seasoning.

• Longevity: Moderate, requires periodic re-seasoning.

• Taste & Residue Impact: Neutral taste, may leave slight residue if applied too thickly.

• Rancidity Risk: Low—stores well.

• Price & Accessibility: Very affordable and widely available.

• Health & Nutritional Factors: High in monounsaturated fats.

• Smoke Point: ~400°F

• Polymerization Strength: Good, forms a decent seasoning layer.

• Longevity: Moderate, needs occasional touch-ups.

• Taste & Residue Impact: Neutral taste, can leave residue.

• Rancidity Risk: Low—stores well.

• Price & Accessibility: Affordable and widely available.

• Health & Nutritional Factors: Varies by brand, typically a mix of fats.

• Smoke Point: ~520°F

• Polymerization Strength: Excellent, forms a long-lasting seasoning.

• Longevity: Very durable, resists breakdown.

• Taste & Residue Impact: Neutral taste, minimal residue.

• Rancidity Risk: Low—very stable.

• Price & Accessibility: Expensive and harder to find.

• Health & Nutritional Factors: High in monounsaturated fats.

• Smoke Point: ~440°F

• Polymerization Strength: Good, creates a decent seasoning layer.

• Longevity: Moderate, lasts reasonably well.

• Taste & Residue Impact: Neutral taste, can leave residue.

• Rancidity Risk: Moderate—prone to spoilage.

• Price & Accessibility: Affordable and widely available.

• Health & Nutritional Factors: High in polyunsaturated fats.

• Smoke Point: ~360°F

• Polymerization Strength: Fair, but less effective than liquid oils.

• Longevity: Short-lived, requires frequent re-seasoning.

• Taste & Residue Impact: Can leave sticky residue.

• Rancidity Risk: Low—stores well.

• Price & Accessibility: Affordable and widely available.

• Health & Nutritional Factors: Contains hydrogenated fats.

• Smoke Point: ~375°F

• Polymerization Strength: Good, creates a smooth seasoning.

• Longevity: Moderate, but can degrade over time.

• Taste & Residue Impact: Adds slight flavor, smooth seasoning.

• Rancidity Risk: High—can spoil if not stored correctly.

• Price & Accessibility: Affordable and widely available.

• Health & Nutritional Factors: High in saturated fats.

• Smoke Point: ~375°F

• Polymerization Strength: Good, creates a smooth seasoning.

• Longevity: Moderate, but can degrade over time.

• Taste & Residue Impact: Adds strong flavor, smooth seasoning.

• Rancidity Risk: High—can spoil quickly.

• Price & Accessibility: Free if you cook bacon!

• Health & Nutritional Factors: High in saturated fats.

• Smoke Point: ~350°F

• Polymerization Strength: Fair, forms a seasoning layer but less durable than others.

• Longevity: Short-lived, needs frequent reapplication.

• Taste & Residue Impact: Can leave a coconut flavor.

• Rancidity Risk: Moderate—stores reasonably well.

• Price & Accessibility: Affordable and widely available.

• Health & Nutritional Factors: High in saturated fats.

Best Overall: Grapeseed Oil and Flaxseed Oil provide the strongest polymerization and longest-lasting seasoning.

• Budget-Friendly Choices: Canola Oil and Vegetable Oil are widely available and effective.

• Premium Option: Avocado Oil offers excellent durability but is more expensive.

• Traditional Choices: Lard and Bacon Fat work well but can go rancid over time.

• Avoid for Long-Term Use: Coconut Oil and Crisco may not provide the most durable seasoning.