My great grandma's skillet finally stopped sticking after 3 months of trying flaxseed oil

I kept seasoning my old pan with vegetable oil and it stayed sticky no matter how thin I laid it on. Switched to flaxseed oil after a buddy swore by it and now eggs slide around like they're on teflon. Has anyone else had better luck with a specific oil for seasoning?

2 comments

2 Comments

matthewross6d ago

Did you bake the second coat longer or at a higher temp?

val_wilson5d ago

Three months of trying flax? That is DEDICATION right there. I gave up on flax after two weeks because the stuff smoked out my whole apartment. My neighbor actually knocked thinking I was burning dinner. Now I just use Crisco shortening and bake at 450 for an hour with a really thin coat. It's not as pretty but it works for cornbread and pancakes.