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Old 01-29-2012, 02:28 PM   #11
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I redo several cast iron pans a year, and recently have come to prefer flaxseed oil over any other for a durable finish. Flaxseed produces a highly polymerized finish that is as good as a nonstick finish. The downside is that is is somewhat of a time consuming process requiring several thin coats. Once seasoned, the only cleaning the pans get is a slight scraping with with a broken off spatula and a wipe down with a paper towel. A very small amount of water for lubricant, never soap.

IMO the gummy residue on a pan not used for a while is the result of too large a coat of oil left on the pan when storing. I would assume it to be rancid and the pan to require a total reseason.

A well seasoned pan does not need an additional coat of oil or grease when storing. The CI should be already covered. Just store them in a dry place.
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Old 01-29-2012, 03:22 PM   #12
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When you season your cast iron, use meat grease, animal fat. If you have a vegetarian in the house, use coconut oil. Other vegetable oils leave that sticky stuff, don't use 'em.
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Old 01-29-2012, 03:35 PM   #13
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Here are three that I seasoned last summer with flax oil. These get little use and were stored just as cleaned after their last use.



None have shown any signs of rust, none get a light coat of oil before storing, all are virtually non stick
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Old 01-29-2012, 04:08 PM   #14
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Quote:
Originally Posted by Bigjim68 View Post
Here are three that I seasoned last summer with flax oil. These get little use and were stored just as cleaned after their last use.



None have shown any signs of rust, none get a light coat of oil before storing, all are virtually non stick
Looking good.

I'll try to remember about the flax oil if I need to season/re-season a CI pan.
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Old 01-29-2012, 05:54 PM   #15
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I bought into the flaxseed oil camp and redid my cast iron but it isn't worth it to be honest. I paid over a dollar an ounce and it did a fantastic job but soybean oil can also do a fantastic job for MUCH cheaper and much less trouble finding and keeping the flaxseed oil which goes bad so fast. And stinks.

Chemically soybean oil isn't quite as good but it is pretty good and probably the next best thing.
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Old 01-29-2012, 07:51 PM   #16
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Originally Posted by taxlady View Post
I think any food oil or fat with a high smoke point would work. I have no idea what the smoke point is for grape seed oil.
Grapeseed has one of the higher smoke points of oils, 425? somewhere in that range. I use it all the time for any neutral oil application. LOVE the stuff.

Edited Googled 421 smoke point.
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Old 01-29-2012, 08:42 PM   #17
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Smoke point is not the issue. You will be going way above the smoke point when seasoning. If you didn't the oil would stay as oil.

The thing to look at is iodine value which is what determines how much cross linking can occur. Flax seed is very high, but soy bean is just under.
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Old 01-29-2012, 09:10 PM   #18
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Lodge recommends melted shortening or vegetable oil for seasoning. To me this suggests the type of fat is not of primary importance.
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Old 01-29-2012, 09:10 PM   #19
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Originally Posted by lightning2fst View Post
Smoke point is not the issue. You will be going way above the smoke point when seasoning. If you didn't the oil would stay as oil.

The thing to look at is iodine value which is what determines how much cross linking can occur. Flax seed is very high, but soy bean is just under.
True, and whatever suite your needs, is within your time constraints, and budget, is what should use. I don't find the cost of flax excessive, I have a small problem with the time. Because of that, I seldom reseason less than 4 at a time. I start over on any I buy as I don't know how or where they have been used. The results I get are for me equivalent to the results you get for you.

In the end, I think we would all agree that the best seasoning is use. The more you use a pan, the better it gets.
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Old 01-29-2012, 09:29 PM   #20
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I have never used soybean oil. I paid 12 bucks for 8 ounces of flax seed oil last week though so....will be using something else in the future.
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