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
Recipe Round-Ups
13 Awesome Asparagus Recipes to Celebrate This Spring
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
Recipe Round-Ups
Celebrate Spring with These Harvest Salad Recipes
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
Guides
The Ultimate Guide to Picnicking
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...
Recipe Round-Ups
Celebrate Spring with These Seasonal Cocktails
by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...
Trending Discussions
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 our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
