As you know, the idea of using flaxseed oil to season a cast iron pan became known far and wide after Cook's Illustrated eagerly endorsed it. The article in question, published in the January 1, 2011 issue, was titled "The Ultimate Way To Season Cast Iron" and it specifically stated, "The flaxseed oil so effectively bonded to the skillets, forming a sheer, stick-resistant veneer, that even a run through our commercial dishwasher with a squirt of degreaser left them totally unscathed. But the vegetable oil-treated skillets showed rusty spots and patchiness when they emerged from the dishwasher, required reseasoning before use."
However, when we took the time to test this method, we came to considerably different results: enough for us to conclude there is *no* difference between seasoning a cast iron pan with flaxseed oil, and seasoning it with regular vegetable oil. Our test took place on the Facebook group "Cast Iron Cooking" at http://www.facebook.com/pages/Cast-Ir... -- the photos of the tests can be seen at http://www.facebook.com/media/set/?se...& ;type=1