My experience with flaxseed oil was less than stellar. It works real nice at first, you get a good strong non stick seasoning, but after a few uses it starts flaking off. My guess is that it forms too hard of a coating, so when the pan expands and contracts through use, it starts to separate from the seasoning. Avocado oil works pretty well, and so does normal vegetable or canola oil. The surface isn’t as nice as a fresh flaxseed oil coating, but it’s a lot more forgiving through use.
Season it with Flax seed oil. Worth the $10 for the bottle, and time.
Cooks Country came up with Flax seed oil after a lot of testing.
http://www.cooksillustrated.com/how...d=26897&frtk=u3VJqn8v17q3E4m0demcX4pjog35T4sL
My experience with flaxseed oil was less than stellar. It works real nice at first, you get a good strong non stick seasoning, but after a few uses it starts flaking off. My guess is that it forms too hard of a coating, so when the pan expands and contracts through use, it starts to separate from the seasoning. Avocado oil works pretty well, and so does normal vegetable or canola oil. The surface isn’t as nice as a fresh flaxseed oil coating, but it’s a lot more forgiving through use.
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