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?
Chowhound Recommends
More from Chowhound
Home
21 Tropical Touches to Turn Your Place into Paradise
by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...
Shop
8 Global Online Cooking Classes for a Taste of Travel at Home
by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...
Spotlight Interviews
The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...
Recipe Round-Ups
11 Pineapple Drinks That Go Beyond Piña Coladas
by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...
Trending Discussions
Breakfast recipes/ideas that don't use any eggs - please share your favorites!
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to the CBS Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
