I wish they tested different oils. I didn't see flax on the wikipedia page, but another page says 225° F [1]. This page [2] mentions flax seed oil flaking off

I wish they tested different oils. I didn't see flax on the wikipedia page, but another page says 225° F [1]. This page [2] mentions flax seed oil flaking off and recommends refined grapeseed oil (which looks to have a smoke point of 400° F). Usually, I see flaxseed oil in the refrigerated section. I don't have any experience with it, but perhaps the fickleness of storing it causes flaking in practice? Either way, it sounds like there are better alternatives to those two. [1] https://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/ https://www.theglobeandmail.com/life/health-and-fitness/heal... [2] https://fieldcompany.com/pages/how-to-season-cast-iron-pan-skillet-instructions https://fieldcompany.com/pages/how-to-season-cast-iron-pan-s...