Cast Iron

2081 readers

371 users here now

A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

Related Communities: [email protected] [email protected] [email protected]

founded 2 years ago

MODERATORS

jeade_en

Used flaxseed oil, 6 months later it's flaking and rusting. What would you recommend instead? (self.castiron)

submitted 2 years ago by damipereira to c/castiron

8 comments fedilink hide all child comments

I'm from Argentina and I can not buy stuff like "crisco", I need specific oils that I can buy in any brand, like sunflower seed oil, soybean oil, etc.

This is how it looks currently:

you are viewing a single comment's thread
view the rest of the comments

[–] woobie 1 points 2 years ago (2 children)

I generally use Crisco, but that picture looks like maybe the oil was applied too thick? I get really good results with Avocado oil too. My process is to wipe the oil on with a clean cloth, and then try to wipe it completely clean. There will be a very thin layer still on the pan. I used to season in the oven at 500F, but I have lately had really good results on the range. I turn the burner up to high and let the pan heat until it is smoking, and let it smoke ~10 minutes. Once the pan is cool, I hit it with another thin coat of oil.

[–] damipereira 1 points 2 years ago

Maybe I did use too much oil initially, but I also think that since I kept using it while it was flaking it sort of got new layers of seasoning, but unevenly.