Help to identify age & value

[Cheryl Watson]

The MSDS I had found listed more information on it (it was a while back in time) .  It appears that there have been 'updates'.

Either way, I could not see any value in adding additional cost and shedding foam to the mix, when the standard restoration process, if done properly, will yield the same result. 

[Donna Manion]

Thanks for the expanded info, Tom. :)

[Ray Diaz]

Thanks a bunch Cheryl and all. You guys sure can help a rookie.  Tell me Cheryl why do you think Flax Oil is a joke? I use it but only because I like the shine I get on the pans after I season with it.. Might there be another oil out there that will give me that beautiful shine? Maybe I should have started a new thread on this one but I think we are already pretty much off subject. LOL> 

[Cheryl Watson]

Ray, if you search Flax or Flaxseed on our Forum (using the search tab, upper left, NOT the box on the upper right), you should find that over the years, there have been many folks that have come to us for help and assistance when their beautifully seasoned skillets begin to release black flakes into the food.  Many times, these reports are on pieces that have been in use for up to one year before any problems occurred.

The common denominator has been.... originally seasoned with Flax Oil.

And stripping Flax Oil can be a real challenge when it is necessary to re-season.

So, there are other known oils out there that work as well, or better, that hold up over time. :)

[Ray Diaz]

Thanks Cheryl I will look into that straight away.