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herbaceous backson
Mar 10, 2009

a thousand smackeroos


Cooks Illustrated seems to think highly of her method:

Cook's Illustrated posted:

For years we’ve seasoned cast-iron cookware in the test kitchen by placing it over medium heat and wiping out the pan with coats of vegetable oil until its surface turns dark and shiny. When a pan starts to look patchy, we simply repeat the process. But when we heard about a new method that creates a slick surface so indestructible that touch-ups are almost never necessary, we were intrigued. Developed by blogger Sheryl Canter, the approach calls for treating the pan with multiple coats of flaxseed oil between hour-long stints in the oven.

We carried out Canter’s approach on new, unseasoned cast-iron skillets and compared them with pans treated with vegetable oil—and the results amazed us. The flaxseed oil so effectively bonded to the skillets, forming a sheer, stick-resistant veneer, that even a run through our commercial dishwasher with a squirt of degreaser left them totally unscathed. But the vegetable oil-treated skillets showed rusty spots and patchiness when they emerged from the dishwasher, requiring reseasoning before use.

http://www.cooksillustrated.com/how...asp?docid=26897

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herbaceous backson
Mar 10, 2009

a thousand smackeroos


Gilgameshback posted:

Obsessive perfectionists liked this obsessive, perfectionist method for seasoning pans? Well I'll be damned!

Ya. I wouldn't do it to my pans (), but the OP did ask if it worked.

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