Seasoning Question

[William Goodwin]

I purchased a #8 Erie (2nd series) The previous owner cleaned and applied mineral oil and was using it as a display piece only but I want to season it with flaxseed oil. 

My question is since it's only mineral oil would I have to use the normal stripping process or could I wash or cook it off. 

Thanks in advance for any suggestions. 

[Brian Vick]

William,
Mineral oil should just wash off with some Dawn liquid IMO
OB ;D

[Mark Zizzi]

Agree with OB..a good scrubbing with lots of Dawn and hot water.

[Jim Glatthaar]

William, I would not use flaxseed oil to season any skillet as it tends to flake off and has to be reseasoned.

[Janis Berzins]

I would second that on flaxseed. I have seen several people use it and never with good results.

[Neal Birkett]

You can build up a real nice shiny black finish with flaxseed oil, but it does not adhere well and flakes off.

[Mike Shonfield]

My favorite oil is grape seed oil, it gives a nice black finish.

[Mark R. Smith]

Like grape seed for color followed by PAM. Lately I have been trying out vegetable (soy) oil and Wally World nonstick spray which is Soy oil and the Soy Lecitin. Seems to be working well.

Soy is the main ingredient used by Lodge for their pre season pans.

Also if your into reading the blog of those that can teach you how to cut your own hair. Soy oil has an iodine level that is almost as high as Flax oil and it is a lot cheaper.

[William Goodwin]

OK, so all of you have talked me out of flaxseed. (ha ha)

What would be the advantages/disadvantages of these three:

Crisco, Crisbee, or Grape seed?

Thanks again for all the help

[C. Perry Rapier]

OK, so all of you have talked me out of flaxseed. (ha ha)

What would be the advantages/disadvantages of these three:

Crisco, Crisbee, or Grape seed?

Thanks again for all the help

Hello William. I don't know what the advantages or disadvantages are of using one of these vs another. I just use the one that works the best and is easiest to use and easiest to buy. Hope that helps.  :)

[Duke Gilleland]

OK, so all of you have talked me out of flaxseed. (ha ha)

What would be the advantages/disadvantages of these three:

Crisco, Crisbee, or Grape seed?

Thanks again for all the help

Hello William. I don't know what the advantages or disadvantages are of using one of these vs another. I just use the one that works the best and is easiest to use and easiest to buy. Hope that helps.  :)

After 12 years here with the iron, cleaning and seasoning, CRISCO works best for me [smiley=thumbsup.gif]

[Janis Berzins]

I am a fan of Crisco with the exception of pieces that may be hard to get into the nooks and crannies. For those pieces I go with a spray like Pam.

[Sandy Glenn]

I am a fan of Crisco with the exception of pieces that may be hard to get into the nooks and crannies. For those pieces I go with a spray like Pam.

I'm pretty much in the same camp.  Using just a smidge of Crisco solid has always worked well for me.  It's easy to control and I've always been very happy with the results.

Grapeseed oil works well also if you're careful that you don't use too much.  Just a small dab on a paper towel goes a long way.

I've never used Crisbee.

[Roger Barfield]

I use solid Crisco as well.  I use a silicone brush to get the Crisco into the little nooks and crannies.  Just wipe off the excess.  http://www.amazon.com/Tiemom-Silicone-Basting-Brushes-Yellow/dp/B002UED7QS/ref=sr_1_3?ie=UTF8&qid=1456776159&sr=8-3&keywords=silicone+brush

Grape-seed gives a nice dark finish, but I've only used a time or two.

Have not used Crisbee, but people seem to like them.  However, lots of people liked flax seed for a year or so until it started to flake off.  It may be fine, but hasn't been around long and they are not cheap. 

I've never had a reason to use anything other than the Crisco and I've been using it for over 10 years now.  It hold up well on my skillets and camp ovens and I use them alot. 

[Dwayne Henson]

Cisco has been used for decades, cheap too.

[Jim Glatthaar]

I use spray on Grapeseed oil.  It works well for me.  Also, after cooking with and drying the pan over a low flame, I hit the pan with a quick squirt of Grapeseed spray, put it back over the flame and let it smoke for a minute before wiping clean.  This is great for building a seasoning but once the seasoning is established it isn't needed anymore. 

[Clay Coppage]

I've only used crisco ever since I started with cast iron. I typically do 4 rounds of seasoning with crisco. It get it just dark enough for me before I start using it, and I've never had any problems with it flaking off later. Hope you find a good method for you!