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Been there, tried that. It's based on faulty observations and conclusions, and results in a fragile seasoning that flakes off easily. Matfer Bourgeat and De Bu

Been there, tried that. It's based on faulty observations and conclusions, and results in a fragile seasoning that flakes off easily. Matfer Bourgeat and De Buyer both recommend frying up a batch of potato peels in plenty of oil and too much salt, until the peels are very dark. Doesn't matter which kind of oil, salt or potatoes. Move them around and scrub them on the pan with your spatula while frying. When done, clean the pan with hot water. Then just use the pan. The only things you really shouldn't do are soaking it or putting it in the dishwasher. Simmering acidic foods like tomato sauce is not great, but also not the end of the world. The biggest contributing factor to make food not stick is to properly preheat the pan and not be afraid of oil/butter.

p1necone 5y ago
> The biggest contributing factor to make food not stick is to properly preheat the pan and not be afraid of oil/butter. Yep, even a standard stainless steel pan will not stick to much if you get it up to temp beforehand and use some fat.
denton-scratch 5y ago
I have successfully seasoned two cast iron pans with flax oil. That was 6 layers, baked on, and it was 15 years ago. The seasoning is still solid, doesn't flake, and is pretty much non-stick. If your flax oil seasoning is flaking, I think you are probably using too much oil - after oiling and before baking, you need to wipe off as much oil as you can; the pan shouldn't glisten at all. I also have a De Buyer carbon-steel pan, which I tried to season the same way; total failure. I had to strip off the failed seasoning. I now just use it with fat, clean it with hot water and detergent, and dry it carefully. All is good.
- KozmoNau7 5y ago
  Please don't assume that I don't know what I'm doing, that's very impolite. I seasoned the pan exactly as recommended: Very clean pan, stripped of previous seasoning, super thin layers of oil, barely visible on the surface, heat for 1 hour, cool for 1 hour, then repeat oil and heat/cool. And I used high-quality fresh flaxseed oil, not some old oxidized stuff. It's a complete waste of time, when frying up some potato peels takes ~15 minutes and gives a sturdier result. It may not be as pretty or uniform, but it works, and how cast iron/carbon steel pans are prepared in every professional kitchen I know of. They don't have time to faff about, seasoning pans doesn't pay the bills. Cooking does.

p1necone 5y ago

> The biggest contributing factor to make food not stick is to properly preheat the pan and not be afraid of oil/butter. Yep, even a standard stainless steel pan will not stick to much if you get it up to temp beforehand and use some fat.

denton-scratch 5y ago

I have successfully seasoned two cast iron pans with flax oil. That was 6 layers, baked on, and it was 15 years ago. The seasoning is still solid, doesn't flake, and is pretty much non-stick. If your flax oil seasoning is flaking, I think you are probably using too much oil - after oiling and before baking, you need to wipe off as much oil as you can; the pan shouldn't glisten at all. I also have a De Buyer carbon-steel pan, which I tried to season the same way; total failure. I had to strip off the failed seasoning. I now just use it with fat, clean it with hot water and detergent, and dry it carefully. All is good.

KozmoNau7 5y ago
Please don't assume that I don't know what I'm doing, that's very impolite. I seasoned the pan exactly as recommended: Very clean pan, stripped of previous seasoning, super thin layers of oil, barely visible on the surface, heat for 1 hour, cool for 1 hour, then repeat oil and heat/cool. And I used high-quality fresh flaxseed oil, not some old oxidized stuff. It's a complete waste of time, when frying up some potato peels takes ~15 minutes and gives a sturdier result. It may not be as pretty or uniform, but it works, and how cast iron/carbon steel pans are prepared in every professional kitchen I know of. They don't have time to faff about, seasoning pans doesn't pay the bills. Cooking does.