5 ms·
My cast iron is 4 years old and every time I use scotch-brite on it, I have to spend hours stinking up my house with flaxseed oil to reseason the pan because sc
by sneak 3y ago
My cast iron is 4 years old and every time I use scotch-brite on it, I have to spend hours stinking up my house with flaxseed oil to reseason the pan because scotch-brite makes little dots of shiny iron show up.
- markl42 3y agoDon’t use flaxseed! https://www.reddit.com/r/castiron/comments/b4pxaq/yay_kenji_again_explicitly_debunks_flaxseed_oil/ https://www.reddit.com/r/castiron/comments/b4pxaq/yay_kenji_...
- arcanemachiner 3y agoGood lord. > You MUST use flaxseed oil to season your pan. Then > You MUST NOT use flaxseed oil to season your pan. Just season the fucking pan with some cooking oil and be done with it. I swear, the internet has made some of the simplest things into this relentless pursuit of perfection.
- InSteady 3y agoflaxseed has an atrociously low smoke point (225 F). You really shouldn't be using it for cooking whatsoever, let alone seasoning cast iron. In general I agree with your sentiment though. Find something that works for you and go with it.
- arcanemachiner 3y agoI don't mean for my salty comment to justify a not-ideal method. But for this topic, the proper use of the pan will generate a good seasoning as it is used.
- richiebful1 3y agoThat seems excessive to me. I use my cast iron every day, clean it off with steel wool, and just throw a little oil on there. No fancy prep, and it cleans up with less effort than 2 year old no longer non-stick pans
- JoeAltmaier 3y agoPut oil in the skillet next time you use it (every time you use it). No problem. Hell, I scrub the hell out of it sometimes. Use oil the next time - no problem.