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this post was submitted on 13 Jan 2025
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Available at a thrift store near you, with no carbon cost!
Used cast iron is usually better than a lot of new stuff. Back in the day, it was common for the pitted surfaces to be ground smooth.
Now you can only get that with some “premium brands” that are willing to take a grinder to a pan before throwing it in the box.
SO THAT IS WHY MY FRYING PAN IS ANNOYING!
I just thought it was going to be naturally ground down over time...
Damn it, now I gotta find a thrift store.
Season it with Flax seed oil. Worth the $10 for the bottle, and time.
Cooks Country came up with Flax seed oil after a lot of testing.
http://www.cooksillustrated.com/how...d=26897&frtk=u3VJqn8v17q3E4m0demcX4pjog35T4sL
Oops, that link is expired!
My experience with flaxseed oil was less than stellar. It works real nice at first, you get a good strong non stick seasoning, but after a few uses it starts flaking off. My guess is that it forms too hard of a coating, so when the pan expands and contracts through use, it starts to separate from the seasoning. Avocado oil works pretty well, and so does normal vegetable or canola oil. The surface isn't as nice as a fresh flaxseed oil coating, but it's a lot more forgiving through use.