I think it's because the fatty acids in flaxseed oil polymerize into a very strong base coating - it's going to smoke regardless when you season it. I used flax

I think it's because the fatty acids in flaxseed oil polymerize into a very strong base coating - it's going to smoke regardless when you season it. I used flaxseed oil for my cast iron pans for the initial seasoning when I first got them but I use avocado oil for reseasoning after every cooking session. Works great.