[sneak]

My cast iron is 4 years old and every time I use scotch-brite on it, I have to spend hours stinking up my house with flaxseed oil to reseason the pan because scotch-brite makes little dots of shiny iron show up.

[markl42]

Don’t use flaxseed!

https://www.reddit.com/r/castiron/comments/b4pxaq/yay_kenji_...

[arcanemachiner]

Good lord.

> You MUST use flaxseed oil to season your pan.

Then

> You MUST NOT use flaxseed oil to season your pan.

Just season the fucking pan with some cooking oil and be done with it.

I swear, the internet has made some of the simplest things into this relentless pursuit of perfection.

[InSteady]

flaxseed has an atrociously low smoke point (225 F). You really shouldn't be using it for cooking whatsoever, let alone seasoning cast iron.

In general I agree with your sentiment though. Find something that works for you and go with it.

[arcanemachiner]

I don't mean for my salty comment to justify a not-ideal method. But for this topic, the proper use of the pan will generate a good seasoning as it is used.

[richiebful1]

That seems excessive to me. I use my cast iron every day, clean it off with steel wool, and just throw a little oil on there. No fancy prep, and it cleans up with less effort than 2 year old no longer non-stick pans

[JoeAltmaier]

Put oil in the skillet next time you use it (every time you use it). No problem.

Hell, I scrub the hell out of it sometimes. Use oil the next time - no problem.