Just found out I've been seasoning my cast iron wrong for years

I've had this old Griswold skillet for about 6 years, thought I was doing it right with vegetable oil in the oven. Then last week my buddy who used to cook at a diner saw me scrubbing it and laughed. He told me to use flaxseed oil instead, thin layers, and heat it past the smoke point. I tried it three times on Sunday, and it's finally non-stick for the first time ever. Has anyone else gone years doing it the hard way before someone set them straight?

2 comments

2 Comments

shah.ben8d ago

Flaxseed oil is actually kinda brittle long term... it flakes off easier than veggie oil if you don't keep up with it. Could be you just needed more layers and time with what you already had.

uma_baker887d ago

Man, that's interesting. I tried flaxseed oil on an old wooden toolbox once and it took forever to cure, just never felt right. You know what I mean? @shah.ben is probably right about needing more layers, but I gave up and just used a can of boiled linseed oil instead. Worked fine, but now I'm wondering if I should try the flaxseed again with more patience.