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The theory is that flaxseed oil (also known as linseed oil) is a polymerizing oil, which is supposed to help with the quality of the surface. Other polymerizing

by pacaro 7y ago

The theory is that flaxseed oil (also known as linseed oil) is a polymerizing oil, which is supposed to help with the quality of the surface. Other polymerizing oils (eg Tung oil) aren't food safe. I notice from the table that unrefined canola has a similar smoke point to unrefined flaxseed oil, so that would make an interesting comparison

seandougall 7y ago
Flax seed oil polymerizes to a very slick surface, but it’s relatively brittle, and there are reports of it flaking off of cast iron. Really the best thing you can do is get a hundred year old skillet, because they literally don’t make ‘em Like they used to.
- pacaro 7y ago
  I keep my eyes open for old pans, but I was busy filling my kitchen with smoke with my modern cheap lodge pan while I wrote the previous comment and it works very well for me.
- paggle 7y ago
  How could the quality be lower? Isn’t it just a cast piece of iron?
  - ComputerGuru 7y ago
    The pores are so much smaller and the skillets weigh noticeably less. I’m not surprised you can’t season a modern cast iron skillet, the surface is so horribly rough nothing can bridge it. I fought for years with seasoning skillets and did the flaxseed and the anodizing baths and everything between then gave up and bought a Griswold dating to just before the turn of the century - never had to do a thing after cleaning and oiling it the first time, it’s probably been five years or more.
    - Moru 7y ago
      I also gave up with my new pan. I took the sander to it and now it's nicely smooth and seasoned :-)
    - KozmoNau7 7y ago
      That is part of the reason why I bought a good carbon steel pan instead of a cast iron one. The way they're produced (stamped from sheet steel rather than cast) ensures they have a perfectly smooth surface, rather than the pitted uneven surface of a modern cast iron pan. Professional chefs have been using carbon steel pans for decades for a reason. In my view, they have all of the upsides of cast iron, with none of the downsides. And they're surprisingly inexpensive at kitchen supply stores.
    - dragonwriter 7y ago
      > I’m not surprised you can’t season a modern cast iron skillet, the surface is so horribly rough nothing can bridge it. Many sources recommend sanding before seasoning, and note that manufacturers that preseason don't usually do that. Outside of some fairly intense misuse, I've honestly never had to do reseason after even boring old canola/soy seasoning without sanding, so I've never bothered. > gave up bought a Griswold dating to just before the turn of the century So under 20 years old?

by pacaro 7y ago

seandougall 7y ago

Flax seed oil polymerizes to a very slick surface, but it’s relatively brittle, and there are reports of it flaking off of cast iron. Really the best thing you can do is get a hundred year old skillet, because they literally don’t make ‘em Like they used to.

pacaro 7y ago
I keep my eyes open for old pans, but I was busy filling my kitchen with smoke with my modern cheap lodge pan while I wrote the previous comment and it works very well for me.
paggle 7y ago
How could the quality be lower? Isn’t it just a cast piece of iron?
- ComputerGuru 7y ago
  The pores are so much smaller and the skillets weigh noticeably less. I’m not surprised you can’t season a modern cast iron skillet, the surface is so horribly rough nothing can bridge it. I fought for years with seasoning skillets and did the flaxseed and the anodizing baths and everything between then gave up and bought a Griswold dating to just before the turn of the century - never had to do a thing after cleaning and oiling it the first time, it’s probably been five years or more.
  - Moru 7y ago
    I also gave up with my new pan. I took the sander to it and now it's nicely smooth and seasoned :-)
  - KozmoNau7 7y ago
    That is part of the reason why I bought a good carbon steel pan instead of a cast iron one. The way they're produced (stamped from sheet steel rather than cast) ensures they have a perfectly smooth surface, rather than the pitted uneven surface of a modern cast iron pan. Professional chefs have been using carbon steel pans for decades for a reason. In my view, they have all of the upsides of cast iron, with none of the downsides. And they're surprisingly inexpensive at kitchen supply stores.
  - dragonwriter 7y ago
    > I’m not surprised you can’t season a modern cast iron skillet, the surface is so horribly rough nothing can bridge it. Many sources recommend sanding before seasoning, and note that manufacturers that preseason don't usually do that. Outside of some fairly intense misuse, I've honestly never had to do reseason after even boring old canola/soy seasoning without sanding, so I've never bothered. > gave up bought a Griswold dating to just before the turn of the century So under 20 years old?