Season cast iron with flaxseed oil?

How do you guys season your cast iron skillets? The flaxseed oil - oven method looks promising. But flaxseed oil is difficult to get in Singapore. But I've found this refined fish oil for cooking with similar omega 3 profiles to that of flaxseed oil (Please refer to attached photo). Do you guys think it's a good substitute for flaxseed oil?

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Comments

bkeene12

I'll use Peanut oil when I first get the pan and then I will typically put canola on it after each use.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I think fish oil could be an issue... I would stick with Bobby's suggestion

artstype

The problem is the smoke point of the oil (in addition to any taste issues). Any high temp oil is OK. Safflower, rice, canola, etc. Animal fats burn at lower temperatures, and you need high temperature to season the pan.

brian_martin2001

I use soybean oil. It's got a decently high smoke point, your oven will get smokey anyway, because you need it to carbonize, but i haven't had an issue with it yet. Good luck

Jack_Mayer_85396

I just got a liter of Rice Bran oil from Amazon but am out of town through the weekend and haven't tried it yet. I believe others have used it successfully.

aaron.m.kent

I support the flaxseed oil and recommend this technique:

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/