The Chemistry of Cast Iron Seasoning

There’s a lot of info out there about how to season a cast iron pan: use canola oil, Crisco, lard, etc. But what’s REALLY the best oil to use? Sheryl Canter explores the science behind seasoning and explains why flaxseed oil may be ideal. We have a old family cast iron pan we have never really re-seasoned, but now we think we will try it.

Leave a comment

Filed under Links

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s