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That friend who insisted you season cast iron with flaxseed oil
My buddy Mark swore flaxseed oil was the only way to get a perfect non-stick layer. I tried it on my old 12 inch Lodge pan. After 6 months of careful seasoning, the coating started flaking off into my eggs. Turns out flax makes a hard but brittle layer. I went back to plain old Crisco and it's been solid for 2 years now. Anyone else have a seasoning method that just didn't hold up?
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casey164mo ago
Ditch the flax and grab the Crisco man. That brittle layer always flakes off on me too, cheap vegetable shortening works way better long term.
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drewsullivan4mo ago
And does the Crisco hold up just as good if you're using the pan for eggs the next morning? I've been hesitant to switch because I don't want a weird greasy residue on everything after. But if it really bonds better over time maybe it's worth giving it a shot with a dedicated pan.
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jesse_fisher3mo ago
Crisco is the way to go. I had the same flaking problem with flax after a few months, switched to Crisco and never looked back. @casey16 nailed it, that vegetable shortening bonds way better over time. For eggs the next morning, just wipe out the excess after cooking and you won't get any greasy residue.
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