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Seasoning cast iron or mineral pans

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Has anyone tried using food grade linseed oil to season a pan? I recall reading that this works so well that you can actually use soap on the pan to clean it up after cooking. Definitely DO NOT use regular linseed oil.
Thanks

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  1. Yes, we did it and it works. It takes a lot of time and patience. We followed the Cooks Illustrated instructions after other methods had failed. However, we still don't use soap on the pan - no need, really. It is virtually non-stick at this point and I really don't want to have to re-season it again.

    The CI instructions were based on this article:

    http://sherylcanter.com/wordpress/201...

    "he seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. From that I deduced that flaxseed oil would be the ideal oil for seasoning cast iron."

    1. cowboyarde documented his experience using flaxseed oil seasoning:

      http://chowhound.chow.com/topics/785489

      < I recall reading that this works so well that you can actually use soap on the pan to clean it up after cooking. >

      You can use soap on seasoned pan -- independent of linseed or not.

      1. assuming linseed oil is the same as flaxseed, I have, no difference to other fats that I can tell. Now I just forget about all that different oil stuff and use the pans for cooking.

        1. Thanks for the comments. I think I'll try it on one of my cast iron pans.

          1. I've used the Sheryl Canter method using Flax oil multiple times. It works just fine.