NOT to get any controversy started, but there is in the February Cook's Illustrated an article detailing a 'better' way to season cast iron. It involves using flaxseed oil and repeated oven times. Anyone see this? I am going to try it as soon as I can put my hand on some flaxseed oil. The article credits blogger Sheryl Canter for this method.
Anyone see the CI article? Anyone use it?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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