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The best way to season iron is with Flax Seed Oil, end of story.

RichardBronoskyRichardBronosky Posts: 213
edited April 2012 in EggHead Forum
I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012


  • stikestike Posts: 15,597
    Just be careful. Using scientific words doesn't make it scientific

    She mentions using bacon fat means you're swimming in carcinogenic nitrates. Um. No. She's confusing a couple things

    And if she's worried about nitrate, she better stop eating celery, spinach, beets..... (but i digress)

    My main issue is that all the disparaging comments about other fats mention things like 'being sticky' or wearing off. Well. If you dont use your cast iron, it will get sticky. That's not the oil's fault. That'syou wanting a pretty pan because it looks cool. Oil takes a while to go sticky or rancid. And that never had a chance in gramma's kitchen. Thatpan was used regularly, if not every day

    Any cooking fat is perfectly fine. Flaxseed oil may harden (like linseed oil on oak), but innuse under heat it softens

    Bottom line: gramma never seasoned her pans. She used them.

    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    ...cant edit on the phone any more. Should have said 'bottom line for me'
    ed egli avea del cul fatto trombetta -Dante
  • DOCEDDOCED Posts: 69
    Read that article a while back. A lot of information (and disinformation/opinion). Worth reading but i echo what Stike said.My mother kept a soup can of bacon grease on the stove and used it in everything (made cereal interesting) and most cooking was with CI  skillet. Everything tasted great.Am now in the process of revitalizing that skillet now to use in the Egg.
  • LitLit Posts: 6,850
    I have used flax seed oil and its not any better than the others for the initial seasoning from what I have seen. I was given one of these for cleaning cast iron and it works amazing for those pieces that just won't wipe off.
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