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Comment by sneak | Hacker News Reader

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.

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Don’t use flaxseed!

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

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.

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.

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.

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

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.

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