It is definitely frustraiting that there are so many contradicting methods listed online for seasoning cast iron/carbon steel. When I first started using them for normal cookware it drove me nuts trying to discern what info was good and what wasn't.
As far as my personal experience goes, this approach will work, but flax seed oil does not seem to be particularly durable. I personally prefer to use avocado oil. Additionally I have found that heating the skillet to just under the smoke point of the oil seems to be the best way to build a polymer layer quickly and evenly.
This is not quite ideal: you actually heat the pan on the stove until you can no longer touch it unprotected and then rub it thinly with flaxseed oil, then immediately place it upside down on a rack in the preheated oven at the highest level for an hour. This creates an even black, allows excess oil to drip off and should result in a matt surface that is not sticky to the touch. Repeat the process several times.
Seems to contradict what Kenji Lopez-Alt and Serious Eats’s testing found—specifically that flaxseed oil tends to build a seasoning layer quickly, but flakes off readily during normal use ¯_(ツ)_/¯
It is definitely frustraiting that there are so many contradicting methods listed online for seasoning cast iron/carbon steel. When I first started using them for normal cookware it drove me nuts trying to discern what info was good and what wasn't.
As far as my personal experience goes, this approach will work, but flax seed oil does not seem to be particularly durable. I personally prefer to use avocado oil. Additionally I have found that heating the skillet to just under the smoke point of the oil seems to be the best way to build a polymer layer quickly and evenly.
This is not quite ideal: you actually heat the pan on the stove until you can no longer touch it unprotected and then rub it thinly with flaxseed oil, then immediately place it upside down on a rack in the preheated oven at the highest level for an hour. This creates an even black, allows excess oil to drip off and should result in a matt surface that is not sticky to the touch. Repeat the process several times.
She’s trying so hard to hide her Asian accent
😂😂😂😂😂😂😂
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I use avocado 🥑 oil & a dash of ghee.
Seems to contradict what Kenji Lopez-Alt and Serious Eats’s testing found—specifically that flaxseed oil tends to build a seasoning layer quickly, but flakes off readily during normal use ¯_(ツ)_/¯
Flaxseed oil. Genius. It's worth getting a small bottle of flaxseed oil, to keep on hand, for cast iron
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