TXNewbie
Full Fledged Farker
Here is the link to the CI article:
https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
Seasoning Cast Iron with Flax Seed Oil
- Thread starter Swine Spectator
- Start date
Joshw
Babbling Farker
I would guess that at least 8 out of 10 regular cast iron users, would agree that this method, is not as good as traditional seasoning, and is much more of a pain in the a$$. Just do a google search for using flax oil for seasoning.
Hoss
Quintessential Chatty Farker
Pig fat,A.K.A.,LARD.... Beef fat,A.K.A.,TALLOW was around long before the "boutique" stuff.Use it often and oil it up after each use.Problem solved.I cook whatever I want to in mine.Rinse in scalding(more than hot but not quite boiling)water,dry it,wipe it down with something oily,repeat.Like other things,the more you use it,the better.
That is the article I followed to the letter. The only difference was that I did 10 coats instead of 5. Total fail.
I have been a CI subscriber since the late 90's. They have lots of credibility with me, but this time they failed.
First learned of flax seed oil about 20 years ago. Cold-pressed was considered a nutritional supplement, high in omega-3 fatty acids. Health food stores sold it out of refrigerated cases. Was actually very good mixed in with cottage cheese.
No idea where someone came up with the idea to use it to season cast iron. Completely wrong, just like ever other vegetable oil (including Crisco) suggested for that purpose. All vegetable oils go rancid over time just sitting in a bottle. To think any of them would be good to season cast iron would be foolish.
Lard, tallow, duck fat. Stick with any of those to season cast iron and your cookware will be fine.
No idea where someone came up with the idea to use it to season cast iron. Completely wrong, just like ever other vegetable oil (including Crisco) suggested for that purpose. All vegetable oils go rancid over time just sitting in a bottle. To think any of them would be good to season cast iron would be foolish.
Lard, tallow, duck fat. Stick with any of those to season cast iron and your cookware will be fine.
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TXNewbie
Full Fledged Farker
That's why you bring it past the smoke point. If you follow the instructions, there is no issue.
TXNewbie
Full Fledged Farker
Not sure where you got the 8 of 10 figure. There is a group of guys in my neighborhood who are serious cooks. 11 of us. Since we all tried the FSO method, only 1 had issues/did not prefer it.
I do agree with you that for many people it may not be the ideal solution.
TXNewbie
Full Fledged Farker
Maybe the issues was either using 10 coats - twice the recommended amount (so not quite following the article to the letter), or they were still too thick.
I understand it didn't work for you and respect that. Out of my group of cooking guy friends (11 of us), only 1 had issues with the FSO method. The rest of us love/have had great luck with it.
mike243
is Blowin Smoke!
If you use a skillet often lard is fine but if its months between cooks or longer animal fats will turn rancid where as vegetable oil wont,I have a lot and some don't get used for years some times due to various reasons,I have 1 cornbread skillet that stays in great shape and never had to redo the finish,cooking with water will remover any finish if it takes very long to cook. Making gravy will strip the finish off if not for a certain amount of fat in the mix,I use soap and water to wash but its a quick bath and no soaking because dawn will strip all the hard carbon off.no method is forever or foolproof you just have to pick 1 that works the best for you.also I hit the range after a wash and get temp up then reoil lightly
Joshw
Babbling Farker
The 8 out of 10 is just a guess, by reading comments and reviews online, from serious cooks. I am glad it works for you, but here is my point. I have CI that I inherited from my grandmother, that is over 100 years old, I have new lodge CI that is various ages. All they have ever been seasoned with is lard. I can make gravy in them, I can make soup in them, I can make beans in them, I can make chili in them, and I have no problem with losing seasoning. One exception, is don't let gravy dry in them. Your seasoning will be gone. And yes I wash them with dawn dish soap. I season after every use. I agree with you, stick with what works for you, but if you are losing your seasoning, it isn't working.
Vegetable oil was not meant for cast iron. None of them do well with high heat.
Where do you get the idea vegetable oil doesn't go rancid??? It does, and much faster than animal fat.
Beef tallow will keep many years in the fridge. Lard is good for at least a few years...see below
German pensioner eats 64-year-old US lard
On a humorous note there is Dyer's in Memphis which is still frying their burgers with whatever is still left of the same batch of animal fat they started with over 100 years ago.
Outside of BBQ I think cast iron is one of the most interesting food topics. I’m repeating myself here but here goes. I asked my 86 year old Mother how they seasoned cast iron back in the day. She said scrubbed it in hot water and started cooking ie:frying-baking-simmering. In the day they were not collectibles. She said it was used every day- most days multiple times per day. Then it would fry liver/onions-okra- rinse it out and bake a pineapple upside down cake. My memory of the stovetop had a #8 Wagner skillet-a heavy steel pressure cooker and a mixer that would shock you plugging in unplugging and while in use.
All that to say this. Find a piece that’s the right size that you’ll use- often. Fry-bake-smoke. Don’t abuse it, but no need to be precious.
Cook
All that to say this. Find a piece that’s the right size that you’ll use- often. Fry-bake-smoke. Don’t abuse it, but no need to be precious.
Cook
TXNewbie
Full Fledged Farker
Yup - you caught me. I secretly have a controlling stake in every FSO brand in the US. LOL
PnkPanther
is Blowin Smoke!
I had good luck with grape seed oil
txsmkmstr
is one Smokin' Farker
I've done the FSO routine and noticed flaking on my Blackstone. Working with bacon grease (lard?) for more seasoning and canola oil for rust preventative between cooks. Things are looking better. :thumb:
