Agreed, please don’t season with flaxseed oil — it doesn’t last. Obsession over the smoke point is unfounded, you just want polymerization and carbonization, wh

Agreed, please don’t season with flaxseed oil — it doesn’t last. Obsession over the smoke point is unfounded, you just want polymerization and carbonization, which any unsaturated fat coated in a thin layer will do for your cast iron. I did the flaxseed thing when this blog post came out some years back and ended up having to redo my seasoning on the couple pans I tried it on. The seasoning easily flaked off. Just use canola oil and call it a day.