Spy Car Posted January 2, 2012 Share Posted January 2, 2012 :iagree:This is what I've read as well, although I have yet to try it. Mostly because I'm too lazy to search for refrigerated flaxseed oil (I read that you have to make sure your flaxseed oil isn't rancid (which apparently happens very easily). Bill- what temp and how long to you bake your cast iron for? I will go about 450-500 outdoors, as this gets the oil above the smoke-point (which is bad for "cooking" but good for polymerization). It is not so great for seasoning indoors, as breathing oil smoke is not good or pleasant for the home. If being outdoors is impossible I would do about 350 indoors. The man thing (whatever oil or grease one uses is to keep the coats really thin. The biggest problem (by far) is people use far too much fat. It is also best to use an old cotton cloth (like an old t-shirt) and not paper towel. Paper towel will leave lint embedded in the glaze. Not good. Bill Quote Link to comment Share on other sites More sharing options...
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