Why mess with what is working? This is a voice of experience on this issue.
I had some free time this week and brought two pans and an 8 qt dutch oven down to bare metal and polished them back up to 600 grit. I am trying the flaxseed oil season. More to follow.
.....one friend's girlfriend refused to eat what I made ....
Kyle,
Explain to her that you are heating the pan up to well past 175F (think chicken...you can even prove it to her by smoking some veg oil in a pan - 325F, or so, I believe) and that she has nothing to worry about. Once people realize that the brown spots won't flake off and the pans get too hot to be of much concern (and you wipe it out, etc) they inevitably come around. And if she doesn't, just do what Spike said!
Kyle,
I started at 150 and went to 600 grit I used a palm sander on the flat spots.
I have about 6 coats of the flax oil on now and the pans are a translucent brown.
Better warn your friend if she thinks thats the dirtiest thing she'll put in her mouth.
Jim, is there an advantage to the flaxseed oil?
Also, do you guys wash these pans with soap every time you use them or does that ruin the season?
Jim, is there an advantage to the flaxseed oil?
two steel pans done with the flax seed oil treatment.
It is supposed to hold up and preform better than some other oils. we will see.
I always wash them with soap and water.
Resurrecting this thread because it is such a great source of information.
Anyone with feedback on how their Flax Seed seasoning performs compared to their old seasoning? I burned some onions and screwed up the seasoning on one of my pans, looks like I will have to strip and re-season it using the Flax seed.
I love the flaxseed seasoning on my 100 year old Griswold cast iron skillets, but in my DeBuyer carbon pans I didn't like the forced seasoning I put it on so I stripped it off and started all over, just fried some bacon then started using it and to let it develop naturally. That's just my experience.
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