Seeking Flax Oil Recommendation for Seasoning Wok

[hoovarmin]

I have a new Wok from the Wok Shop and they "highly recommend" using flax oil to season. On Amazon there is an overwhelming variety to choose from. What do the flax oil gurus among us recommend?

[58limited]

I've never used flax oil so I can't help with your question. I used avocado oil on mine and it worked fine. Its also the oil I use for most of my stir fries.

[Smoked Transistors]

@ hoovarmin I think you want to use100% Flax Seed oil with nothing added.

Chemistry of Cast Iron Seasoning: A Science-Based How-ToSheryl's BlogSheryl's Blog

[RonB]

I tried opening this and all I got was "about:blank#blocked"...

[Smoked Transistors]

sorry i think this is the actual article i was trying to share

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

[Oak Smoke]

I use flaxseed oil as the last coat of seasoning on my cast iron. To be honest I go to the grocery store and buy a bottle of flaxseed oil. Just that simple, no brand preference, no need for the most expensive, after all you’re going to heat it until it’s a black hard flavorless coating, don’t over think it. I get the most durable seasoning if I go with two coats of very used cooking oil and then a coat of flaxseed oil.

[barelfly]

I can’t help on the flaxseed, as I use grape seed oil. I read somewhere this was preferred by one of the CI/CS gurus….

but, my point is, I bought a smaller bottle because I didn’t want the oil to go rancid. I use it enough, but over time thought this was the best way to help ensure I didn’t waste any.

[bmillin]

I did a few pans with flaxseed oil when the fad started several years ago - and I think it is/was a fad. I think one of my pans got up to 7 coats. It is great for display, but after cooking on it not much different from grapeseed or avacado oil.

If you try it make sure it is 100% flax with no additives. If you have trouble finding it try a health food store.

[Attjack]

I used to use flax seed oil for seasoning cast iron but it went rancid. I now use avocado oil which is what I cook with. So I guess my advice would be to keep your flax in the fridge.

[surfdog]

Oh yeah, gotta keep the flaxseed oil in the fridge. Especially if it’s of the organic/no additives variety.

[surfdog]

I’ve used Barlean’s in the past…but I’m not totally convinced that it’s worth the extra cost. I mean…it works, but it’s it’s not magical. I’ve also used it to season my griddle. Again, it works just fine but nothing spectacular as far as I can tell.

If you’re interested…

https://www.amazon.com/gp/product/B002VLZ81M/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

[au4stree]

Can’t help with any flaxseed oil advice, but highly recommend Crisbee puck/stick for everyday seasoning maintenance. Love that stuff. I believe Spinaker recommended it.

[JCBBQ]

Don’t know about flax seed oil but I highly recommend you follow the in-depth instructions laid out by review Lance Owens (under reviews)on how to properly season a wok. I followed these instructions and my wok is amazing now. It’s metallurgy- you need to blue the steel at a very high heat. I don’t think the oil is as important as what is done to the metal first. He recommends any high heat oil.

https://www.amazon.com/Craft-Wok-Traditional-Hammered-731W88-12in/dp/B0B752F5RV/ref=mp_s_a_1_1?crid=2B8AWEELH7IRS&keywords=hexclad+carbon+steel+pow+wok&qid=1699706981&sprefix=hexclad+carbon+steel+pow+wok%2Caps%2C83&sr=8-1&ufe=app_do%3Aamzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc#aw-udpv3-customer-reviews_feature_div

[JCBBQ]

fzxdoc I started w a new wok.

[hoovarmin]

I followed his instructions using my wok burner, which gets 170k BTU but it did not produce the bluing he was after. At one point the infrared register over 1000 degrees on the steel.

[JCBBQ]

hoovarmin huh. That’s weird. It’s been a while since I did it so I don’t remember the deets enough to ask questions. That saiid, I’ll bet it got hot enough to do the trick. 🤷♂️

[acorgihouse]

I jumped on the flax seed oil bandwagon several years ago. I had some old cast iron skillets and chicken fryers that were my grandmother's, a few needed some rehab and reseasoning. I did the flax seed oil in oven seasoning, after scrubbing and whatnot, and it gave a pretty, shiny coating that flaked off over the next several months. Was okay to cook with, slick, but looked ugly and had flakes of the oil in food sometimes. In hindsight, I wonder if I didn't take the CI down to bare, and previous seasoning blocked the adherence/polymerization/whatever it is called. Kathryn fzxdoc 's question is pretty valid, I think flax oil seasoning something new and bare is probably fine, but be careful in re-seasoning. I went back to the avocado oil I usually cook with, and no problems.

[FireMan]

Before the plentiful availability of avacado oil, flax oil & olive oil for that matter, let alone the fanshy, smanshy toxic seed oils, aka canola etc., just whut in tarnation did folks season cast iron skillets & woks with. AND whut did they do without computerized calibration of tempertures? Probably just got things HOT. Shoot, it’s a wonder that they survived long enough fer us to be born!

[acorgihouse]

They did what my grandmothers did. Cooked fatty meats like bacon and sausage until the surface was smooth. My dad's mother kept a can of bacon grease on the back of her stove, and blopped in a big spoonful every time she heated up a skiillet. Worked pretty well.

[hoovarmin]

Definitely a first-world-problem thread 😂

[hoovarmin]

I ended up going with Avocado oil and doing a 2 hour bake at 550 in the oven. I'm pleased with the results.