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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-16-2018, 10:21 PM | #1 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Seasoning Cast Iron with Flax Seed Oil
Saw this on another thread and wanted to pile on w/o threadjacking the OP:
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However, the first time I cooked with one of them I made a pasta sauce (not tomato based) with olive oil, garlic, and some butter. Towards the end, I added a splash (~1oz) of white wine. The seasoning dissolved almost instantly. The skillet looked awful. Later I cooked with the other one. I made sunny side eggs in butter. When I washed the skillet, the seasoning wore down on this one as well. Now both look like crud and I am trying to reseason with oil, PAM, and lard. Unless their directions were off or I can't read, the FSO method is cr@p. I am back to oil and PAM only on my cast iron.
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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08-16-2018, 10:34 PM | #2 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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Same experience. Flaxseed oil is a waste of time. I found plain 'ol lard works quite well and does not flake off, etc like flaxseed does. Yes, I followed the directions exactly when I tried the flaxseed method.
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08-16-2018, 11:17 PM | #4 |
is one Smokin' Farker
Join Date: 01-14-17
Location: Kernersville, NC
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I found flaking to be an issue with flax seed oil and am back to crisco
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08-17-2018, 12:55 AM | #5 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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Lard works for me. Canola oil (spray Pam) not so much.... sticky residue.
Thin coat of lard... put CI in oven as it heats up (500* for an hour or so)... let it cool in the oven. Takes 5 times (or more) to do. Win. However, won't take full raging fire/heat over coals.
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08-17-2018, 05:31 AM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I agree that using lard and crisco were easier methods of seasoning.
I do have one lodge dutch oven that I seasoned with flaxseed oil that had held up until I used it to make chili. Although I haven't seen the article you speak about in Cook's Illustrated, but I have friends who tried to season with flaxseed oil and I have had to help them redo the seasoning with lard. Flaxseed oil has a low smoke point of 225°. When we season cast iron, we take the cast iron to the smoke point of the fat being used. This causes a molecular change in the fat and it actually becomes a polymer coating closing the porous surface of the cast iron. The polymer coating is like a plasticized coating that prevents food from sticking by keeping the surface sealed. Why the flaxseed seasoning doesn't last, I have no idea. I re-seasoned my dutch oven using grape seed oil, has an extremely high smoke point, and I still have the seasoning intact years after it was seasoned. But again, grape seed oil isn't for everyone. In fact I had to use my grill to get the indirect temperature of the cast iron above 425° to exceed the smoke point of the grape seed oil. If you have a seasoned pan, let it be, it probably has many years of love and care and the seasoning is probably the best you will ever have. I never strip the seasoning unless I buy a used pan at a flea market / yard sale, only because I do not know what it has come in contact with. |
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08-17-2018, 06:07 AM | #7 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Fried bacon five days in a row recently. Allowed skillet to cool without draining each time and placed in bottom of refrigerator. Each morning, heat, pour off excess-fry bacon sausage etc- repeat. Last day drained hot, wiped down and cooled a bit. Then added water and brought to a boil. Scraped with a spatula. Drained wiped down and applied a light coating of bacon grease. Beautiful and smooth.
I’ve used quite a few oils and quite a few methods. Cook bacon, frequently Back in the old days, that last day would’ve made great gravy- all those little crispy bits ;/))
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08-17-2018, 06:58 AM | #8 |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
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I am in the lard camp as well. Tried flax...but seemed kinda tacky.
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08-17-2018, 07:08 AM | #9 |
On the road to being a farker
Join Date: 06-24-18
Location: Columbia, MD
Name/Nickname : Kevin
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Call me lazy or whatever, I just season it with 1 layer of EVOO and call it good. After each use, I scrub it out with a brillo pad and salt then rinse with water water and dry. Next time I use it, I just pour a little EVOO and swirl it around.
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08-17-2018, 07:12 AM | #10 |
Full Fledged Farker
Join Date: 07-21-18
Location: Somewhere, USA
Name/Nickname : Someone
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I've had GREAT experience using flax seed oil on cast iron. The key though is to rub on a VERY LIGHT coat, then wipe it off so it appears there is nothing there.
If it flakes or anything like that, it typically means it may be an application issues. Also, if it is sticky, then you defiantly put on too much. |
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08-17-2018, 04:00 PM | #11 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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08-17-2018, 05:06 PM | #12 |
Full Fledged Farker
Join Date: 03-13-12
Location: Denver, NC
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I used the flax seed method, but I went to a higher temp. Used the gasser on medium, was probably 450 or so.
On my griddle that I only use for sandwiches and pancakes, the coating is beautiful and is very slick. Nothing sticks to it. But, last week, I put a pound of bacon in my 9", put it on the gasser, and let it cook while I was smo-grilling burgers. When I cleaned it, I noticed that the bottom was showing rust. Sure enough, ALL of the seasoning was gone. The pan did not get all that hot. I hate to use something else, because the pans are absolutely gorgeous like the OP said.. You can almost see your reflection in them! But if the coating is not going to bond to the iron, its not really any good. I guess I will try something else. I had always used shortening before.
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08-17-2018, 05:12 PM | #13 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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I remember running across a blog or maybe a forum about really old cast iron. People selling would season with flax seed oil becaise it makes it look perfect. People that wanted to actually cook on the pans would never buy one that was seasoned with flax. Flax is only for show.
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08-17-2018, 05:16 PM | #14 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I'm an animal fat guy. I think it seasons the best, and gives the most effective non-stick when cooking.
The common complaint I hear about flax seed oil is the flaking & chipping. I don't tend to see that on a traditionally seasoned iron pans. The flax just gives you a carbonized layer that sits on top. I want the whole pan seasoned...open up the pores and let it soak. I'm also a oven stripper (sounds kinda kinky doesn't it?). I use the self-cleaning cycle to strip pans...this is something I do to every new (old) pan I bring home. I don't know what someone else has put in that pan over the years & I want it gone. The oven cleans everything off, and at about 1,500 degrees I would imagine it sanitizes fairly well too! They come out as if they had just been cast. I take advantage of the residual heat, and when the oven unlocks I immediately season with something like lard. Drop a spoonfull in the pan, let it melt, soak it up with a cloth, and wipe the rest of the pan inside & out...all while it is still screaming hot from the oven. I let it cool and then run a simple seasoning cycle on the stovetop (ie. screaming hot, throw in some lard, swirl it around, let it cool). And that's pretty much my entire seasoning process.
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08-17-2018, 06:16 PM | #15 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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I prefer lard or Crisco in a pinch.
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