Realized I've been seasoning my cast iron pan wrong for a decade after a lecture at a local library

Ngl, I found out the hard way that using flaxseed oil creates a brittle layer that flakes off after a few meals. Turns out crisco or lard is way better and costs like $3 a tub. Anyone else get fooled by the internet hype on flaxseed?

2 comments

2 Comments

victor_carr2528d ago

Realized I've been seasoning my cast iron pan wrong for a decade" - man, that hit me right in the gut. I spent two years using flaxseed oil because all the fancy blogs swore by it, and my skillet looked like it had some kind of skin disease after a few months. Switched to plain old Crisco and my eggs slide around like they're on ice now. Sometimes the simple stuff really is the best.

the_olivia28d ago

Has anyone else run across that whole flaxseed oil trend from a few years back? I read a piece in Cook's Illustrated that explained why it flakes off so easily, something about the polymerization being too brittle. I stuck with vegetable shortening myself after that, and @victor_carr25 is right, it works like a charm. My grandmother used nothing but lard and her pans are still going strong after 60 years.