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Seasoned my skillet with flaxseed oil and it flaked off after two weeks
I tried that flaxseed oil trick I saw on a blog last month, and after making bacon three times the seasoning started peeling like sunburnt skin. Has anyone else had this happen, or did I just mess up the temperature when applying it?
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the_avery23d ago
It's funny how that whole "hard and shiny equals better" mindset shows up everywhere, like when people swear by those super rigid phone cases that crack instead of flexing. Flaxseed oil makes a glass-hard coating that looks perfect at first but can't handle the natural expansion and contraction of hot metal, same as how brittle plastic snaps under pressure. Maybe it's part of a bigger pattern where we chase that flawless surface finish and forget that a little bit of give is what actually makes things last.
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Oh man, did you accidentally use the same seasoning method I tried on my first cast iron? I swear I stood over the stove like a mad scientist watching that flaxseed oil smoke, only to have it flake off the next time I looked at it funny. Your mileage may vary but I've read that flaxseed oil makes a super hard film that's almost too brittle for cooking, especially with bacon since it gets so hot. I think the temperature thing is tricky too, I've messed that up way more times than I want to admit. Take this with a grain of salt but I switched to grapeseed oil and haven't had the same peeling problem since.
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