The Best Way To Season Cast Iron With Flaxseed Oil

Seasoning a cast iron pan with flaxseed oil is a great way to create a durable, non-stick surface. Flaxseed oil is a drying oil, which means it can transform into a hard, tough film through a chemical process called polymerization. This makes it ideal for seasoning cast iron cookware, resulting in a smooth, hard, and even finish. The process involves stripping the pan of any existing seasoning, drying it, applying a thin layer of flaxseed oil, and then baking it in the oven at a high temperature. The pan is then cooled and the process is repeated multiple times to create a strong layer of seasoning. While flaxseed oil is more expensive than other oils, it results in a high-quality, long-lasting seasoning for cast iron pans.

Why flaxseed oil is the best option for seasoning cast iron

Flaxseed oil is the best option for seasoning cast iron because it is a "drying oil", which means it can transform into a hard, tough film. This doesn't happen through "drying" in the sense of losing moisture through evaporation. The term is actually a misnomer. The transformation is through a chemical process called "polymerization".

The seasoning on cast iron is formed by fat polymerization, and flaxseed oil is the only drying oil that's edible. Flaxseed oil is also high in omega-3 fatty acids, which enable the polymerization process.

When seasoning a cast iron pan, it's important to heat the pan to the oil's smoke point. When the oil hits the smoke point, a chemical reaction called polymerization occurs, bonding the oil to the pan to create a layer of natural seasoning. Flaxseed oil has a very low smoke point of just 225 degrees Fahrenheit, which means it's quick to polymerize into a layer of seasoning.

It's also important to use 100% pure flaxseed oil with no other additives. Some flaxseed oils contain added ingredients to prevent rancidity, but this defeats the purpose of using flaxseed oil in the first place.

To season a cast iron pan with flaxseed oil, start by stripping the pan down to the bare iron using oven cleaner or another method. Then, rub a thin layer of flaxseed oil all over the pan and wipe off the excess with a paper towel. Place the pan upside down in a cold oven and turn it on to the highest temperature (usually 500 degrees Fahrenheit). Let the pan preheat with the oven, then bake for one hour. After an hour, turn off the oven and let the pan cool inside for two hours. Repeat this process for a total of six coats.

Using flaxseed oil to season a cast iron pan will result in a smooth, hard, and even finish that is stick-resistant. It's important to note that this is a preliminary seasoning that will improve over time with use.

How to strip a cast iron pan before seasoning

Before seasoning a cast iron pan, it is important to remove any old seasoning and rust. Here is a step-by-step guide:

• Remove Old Seasoning: There are several methods to remove old seasoning from a cast iron pan. One popular method is to use an oven cleaner, such as Easy-Off Professional Oven and Grill Cleaner. Spray the cleaner all over the pan, inside and out, and then place the pan in a large trash bag. Seal the bag and let it sit for several hours or up to 24 hours, depending on the severity of the buildup. After that, remove the pan from the bag, rinse it, and scrub it thoroughly with dish soap and a stainless steel scrubber. For safety, always wear rubber gloves and work in a well-ventilated area when using oven cleaners.
• Alternative Methods for Removing Seasoning: Other methods for removing old seasoning include using a lye solution, electrolysis, or a self-cleaning oven cycle. Lye is effective at breaking down polymerized oil but must be handled with caution as it can cause chemical burns. Electrolysis involves submerging the pan in a water and washing soda solution and connecting it to a battery charger. The self-cleaning oven cycle is convenient but may not be suitable for all ovens.
• Remove Rust: After removing the old seasoning, it is important to address any rust on the cast iron pan. A simple and effective method is to use distilled white vinegar. Soak the pan in vinegar for 6 to 12 hours, then scrub it. Do not let the pan soak in vinegar for more than 24 hours, as prolonged exposure can damage the cast iron.
• Dry and Prepare for Seasoning: After removing the old seasoning and rust, wash the pan with warm soapy water and dry it thoroughly. Place the pan in a warm oven or on low heat on the stovetop to ensure it is completely dry before proceeding to the seasoning step.

The process of seasoning a cast iron pan with flaxseed oil

Seasoning a cast iron pan with flaxseed oil is a great way to build up a durable, semi-nonstick finish that will protect your pan against rust. Here is a detailed, step-by-step guide on how to do it:

Step 1: Strip and Clean the Pan

If your pan is new, you can skip this step. But if it's old or has a patchy, rough, or sticky surface, it's best to strip the existing seasoning. You can do this by running the pan through your oven's self-cleaning cycle, using oven cleaner, or electrolysis. After stripping, scrub the pan with soap and hot water, then dry it on a low flame or stove.

Step 2: Heat the Pan

Place the pan in an oven and heat it to 200°F (93°C) to ensure it's bone dry and to open the pores of the iron. This step will help the oil adhere better.

Step 3: Apply Flaxseed Oil

Take your pan out of the oven and let it cool down a bit. Then, pour a small amount of flaxseed oil into the pan—start with a teaspoon and add more as needed. Use a paper towel or a cloth to rub the oil evenly across all surfaces, including the bottom, sides, and handle. The pan should have a slight sheen, but no standing puddles or thick areas of oil.

Step 4: Wipe Off Excess Oil

Using a paper towel or a cloth, wipe off as much oil as you can until the pan looks dry and has no glistening spots. There should still be a very thin layer of oil remaining.

Step 5: Bake the Pan

Place the pan upside down in a cold oven. Turn the oven to its highest temperature (ideally 500°F/260°C or higher) and let the pan preheat along with it. Once the desired temperature is reached, set a timer for one hour. Make sure the area is well-ventilated, as the hot flaxseed oil will smoke and have a strong smell.

Step 6: Cool the Pan

After an hour, turn off the oven but keep the pan inside. Let the pan cool down naturally for at least two hours. This step is crucial for proper seasoning.

Step 7: Repeat the Process

Take the pan out of the oven. It should now have a matte black finish. Repeat steps 2 to 6 at least five more times to reinforce the seasoning. With each cycle, your pan's finish will become smoother and sleeker.

Tips:

• Use pure, food-grade flaxseed oil that requires refrigeration and is high in omega-3 fatty acids, especially ALA.
• Avoid using too much oil, as it can result in a sticky, flaky coating.
• Always heat the pan before applying oil and allow it to cool completely between layers.
• Be cautious when handling the pan as it will be very hot. Use oven mitts or heat-resistant gloves.

Common mistakes to avoid when seasoning a cast iron pan

Seasoning a cast iron pan is a great way to create a natural, easy-release cooking surface. However, there are some common mistakes that people often make when seasoning their cast iron pans. Here are some tips to help you avoid those mistakes and get the best results:

• Not heating the pan before applying oil: Heating the pan helps the seasoning to adhere and creates a pleasant black colour.
• Using the wrong type of oil: Some oils, like vegetable oils, can leave a sticky surface, while others, like animal fat, can result in a surface that is too soft. Flaxseed oil, a drying oil, is ideal for seasoning cast iron as it can transform into a hard, tough film through a chemical process called polymerization.
• Not using pure flaxseed oil: Many flaxseed oils contain added ingredients to prevent rancidity, which can defeat the purpose of using flaxseed oil. Ensure you use 100% pure flaxseed oil with no additives.
• Not stripping the pan before seasoning: If your cast iron pan already has a layer of seasoning, it is important to strip it before applying a new layer. This can be done by using oven cleaner, electrolysis, or a lye bath.
• Not applying a thin layer of oil: When applying flaxseed oil, use a very thin layer. Wipe off the excess oil with a paper towel until the pan looks dry and not glistening with oil. This helps prevent an uneven surface and baked-on drips.
• Not inverting the pan during baking: Place the pan upside down in the oven to prevent pooling and ensure an even coating.
• Not heating the pan above the oil's smoke point: Heating the pan above the smoke point of the oil initiates the release of free radicals, which are necessary for polymerization.
• Not allowing the pan to cool in the oven: After baking, turn off the oven but leave the pan inside to cool for at least two hours. This allows the polymerization process to complete.
• Not repeating the seasoning process: For the best results, repeat the seasoning process at least six times.
• Not using oil when cooking: Even after seasoning, you still need to use oil when cooking. The seasoning is a preliminary step that improves over time with use.
• Using acidic ingredients: Cooking with acidic ingredients like lemon, tomato, or vinegar can remove the seasoning.
• Not cleaning the pan properly: When cleaning, avoid using harsh chemicals or scrubbing too aggressively, as this can damage the seasoning. Instead, use mild soap and a soft sponge or cloth.

How to care for and cook with a cast iron pan

Cast iron pans are a great addition to your kitchen. They have excellent heat dispersion properties, lifelong build quality, and an inherent ability to cook foods with exceptional control at both high and low heats. They work on all kinds of stoves, from electric to gas, induction, and even a fire pit while camping.

Seasoning your cast iron pan

"Seasoning" cast iron refers to a process of building up material, which creates a semi-nonstick surface on the pan that aids in cooking and protects the cast iron pan against any possible rust.

Choosing the right oil

When it comes to choosing the right oil to season your cast iron pan, flaxseed oil is highly recommended. Flaxseed oil is the edible version of linseed oil, a durable, hard-drying finish that painters and woodworkers have been using for a very long time. It is a "drying oil", which means it can transform into a hard, tough film through a chemical process called "polymerization".

Flaxseed oil has the highest percentage of omega 3 fatty acids (57%), specifically alpha-linolenic acid (ALA), which is essential for fat polymerization. Other oils such as canola oil only contain 11% ALA.

When purchasing flaxseed oil, make sure it is organic, cold-pressed, unfiltered, and 100% flaxseed with no other additives. It should be stored in the refrigerator and has a short shelf life.

The seasoning process

• Strip any remaining seasoning from your pan by placing it upside down on the bottom oven rack and setting your oven to a three-hour cleaning cycle. Then, scrub it vigorously with soap and hot water, and set it on a low flame to dry out.
• Pour a small amount of flaxseed oil into the pan. Start with a teaspoon and add more as needed. Use a paper towel or rag to spread the oil evenly throughout all surfaces of the pan, including the bottom, sides, and handle. The pan should have a slight sheen to it, but no standing puddles of oil or thick areas of buildup.
• Place the oiled pan inside an oven preheated to 500°F for 30 minutes. The pan will smoke and smell a bit strange, but that is completely normal.
• Once the pan has cooled down enough to touch, repeat steps 2 and 3 for a total of six times. This will result in a semi-gloss, beautifully smooth, tough, black finish that is ready for use.
• To enhance the seasoning, cook some "throw-away" eggs in olive oil. Scrape them around the bottom of the skillet with a good stainless steel spatula. Scour the skillet with kosher salt and oil, and repeat two or three more times.

Cooking with your cast iron pan

When cooking with your cast iron pan, it is important to heat it up gradually before use. Start with a medium to high heat and make sure it is hot enough so that when you crack an egg on the surface, it turns white almost immediately.

You should also avoid cooking with very high heat, as it can destroy the seasoning on your pan over time. If you do use high heat, make sure to reseason and care for your pan after each cook.

Additionally, it is recommended to avoid cooking acidic foods such as tomato sauce, wine, or vinegar, as they can remove the cooked-on oil and ruin the finish of your pan.

Cleaning your cast iron pan

When it comes to cleaning your cast iron pan, it is best to avoid using soap. Instead, clean the pan while it is still hot, as the oil and particles can be simply wiped out with a cloth, leaving a slick finish. If you prefer, you can also rinse it in hot water without dish soap.

After cleaning, dry your pan thoroughly by placing it back on the stove over medium heat for about 10 minutes until it is fully dry. You can then add a little flaxseed oil and spread it with a cloth to keep your cast iron pan in tip-top shape.

Maintaining the seasoning

To maintain the seasoning on your cast iron pan, it is recommended to reseason it about twice a year. With flaxseed oil seasoning, avoid high-heat cooking due to its low smoke point. For heavy frying or baking, try using oils with higher smoke points, such as avocado oil or vegetable oil.

Frequently asked questions