I subscribe to cooks illustrated and they suggest that using several coats of flaxseed oil to season cast iron cookware is the ultimate way to go.
Has anyone used this method? Would it work on a carbon steel wok? They recommend 6 coats for cast iron, how many would be required on a carbon steel wok?
1. Warm an unseasoned pan (either new or stripped of seasoning*) for 15 minutes in a 200-degree oven to open its pores.
2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs, rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours.
4. Repeat the process five more times, or until the pan develops a dark, semi-matte surface.
*To strip a cast-iron pan of seasoning, spray it with oven cleaner, wait 30 minutes, wash with soapy water, and thoroughly wipe with paper towels.
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