The Kalmyk's Tinfoil Hat Happy Hour (aka Most Useless Thread on MTBNJ)

The Kalmyk said:
Get your wordle on...

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My friend from CA turned me on to this in Dec. One good thing about the NY Slimes. Haven't lost yet!

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The Kalmyk said:
Any one that visits the positively useless thread, ever season a cast iron pan? Seems like the talk is flaxseed oil?

There’s a distinct difference between agoogle searching and asking my local yokels
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Olive oil has a low smoke point. I use canola or coconut oil, but flax is supposed to be one of the better ones. Like Jim, I usually pull out the cheapo pans and throw them out when they start getting extra non-non-stick, which is still usually a year or two. The cast irons really only come out when there's more time to cook or for things that transfer to the oven.
 
Magic said:
Olive oil has a low smoke point. I use canola or coconut oil, but flax is supposed to be one of the better ones. Like Jim, I usually pull out the cheapo pans and throw them out when they start getting extra non-non-stick, which is still usually a year or two. The cast irons really only come out when there's more time to cook or for things that transfer to the oven.
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Flax oil has one of the lowest smoke points. I like peanut oil.
 
The Kalmyk said:
Any one that visits the positively useless thread, ever season a cast iron pan? Seems like the talk is flaxseed oil?

There’s a distinct difference between agoogle searching and asking my local yokels
Click to expand...
It's 2 schools of thought. Flax (and Olive) has a low smoking point so it will turn black and soot-like. If you season with higher smoking point oil, it will stay brown-translucent until you use it for a while.

It's hard to tell on black cast iron but if you sand it until it turns silver, then season it you can tell. It was very apparent when I experimented with seasoning my black steel pan (which is just metallic in color).

I didn't think one was necessarily that much better than the other. The thing that actually makes the biggest difference is cooking on it afterwards and scraping oily foods off smooth with a metal-restaurant-style spatula. I eventually settled on grape seed oil.
 
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The Kalmyk said:
Any one that visits the positively useless thread, ever season a cast iron pan? Seems like the talk is flaxseed oil?

There’s a distinct difference between agoogle searching and asking my local yokels
Click to expand...
I use basic veggie oil or canola. I’ve been doing this solid for 12 years keeping a Scout Troop cooking in cast iron. I personally only use cast iron on high-BTU camping stoves or open fires.
 
The Kalmyk said:
Any one that visits the positively useless thread, ever season a cast iron pan? Seems like the talk is flaxseed oil?

There’s a distinct difference between agoogle searching and asking my local yokels
Click to expand...
Used to be olive oil, but have switched to avocado oil for it's higher smoke point. Have a few new to me Griswold #8s that need some work.

Go down this rabbit hole on IG. https://www.instagram.com/castiron_kyle/?hl=en
 
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