Andy M.
Certified Pretend Chef
I am still confused about which oils to use on my carbon steel pans. I am sure that flax seed oil is the best and most expinsive. But the things I have read about what makes it work is the omega 3 fatty acids and/or the lignins, all combining to make a carbon matrix ......
But the smoking point is not high, infact it is the lowest of the oils on the list I found. So I am going to ignor the smoking point of the oils.
Flax seed oil is good. It's what I use, particularly on display items, and the method you read works well. But it is not the only workable oil. Others such as vegetable oils, Crisco, also work well. The key is an oil that polymerizes easily...
...I use canola oil to season my cast iron.
...By the way, walnut oil, toasted sesame oil, or olive oil shouldn't be used for seasoning a pan. They contain a lot of dissolved solids, and are better used as flavoring or finishing oils than for cooking. For seasoning a pan, flaxseed oil works well (my favorite), but you can also use lard, crisco, or coconut oil.
ANY oil with a reasonably high smoke point will do. I don't see one being better than the other. Corn, peanut, canola, flaxseed, etc. Crisco will also work. Use whichever is cheapest that you have on hand.
You should not be confused. Any high smoke point oil will produce the same results. A polymerized coating will form on the pan and protect the metal surface giving you a good surface to cook on.