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interesting read on seasoning cast iron

Thanks for posting, Paul. Most of my cast iron is just fine, but one just will not hold its seasoning and keeps flaking off in whatever I'm cooking and the pan looks like crap. I need to follow both articles and restore mine.
 
Where do you find flax seed oil?
 
Fwiw, I just used peanut oil and put it on the weber for an hour to bake it on. Did that 4 times and it worked well. Just fried up a couple egg sandwiches on it in fact.
 
Maybe, but I'm not looking for a one time season. I coat mine with a light coating of Crisco and heat on a medium low burner for 20 min. after each use. It's the best non-stick coating I have ever used and just gets better as time goes by. Not about to fix what ain't broke.

This does sound like a good thing to check out for an initial seasoning though.

VR,
Harold
 
I find that soybean oil works fairly well. It tends to plasticize at high heat, which I think makes for a more durable coating. Just don't cook with soy, blech.
 
Last edited:
i did a ton of research on this i decided on seasoning with crisco instead of flaxseed. it works great

supposedly seasoning with flaxseed it will flake off.
 
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