Video: Seasoning cast iron with flaxseed oil isn’t super new — Sheryl Canter first wrote about it on her blog seven years ago — but it has some serious fans. Both Cook’s Illustrated and The Kitchn are believers, with the former saying it created “a sheer, stick-resistant veneer, that even a run through our commercial dishwasher with a squirt of degreaser left them totally unscathed”.
But Helen Rennie isn’t concerned with cleaning so much as she cooking, so she seasoned two pans — one cast iron and one carbon steel — and performed some tests to see if they could handle sticky fried eggs and acidic red wine. (She also, lucky for us, videoed it.)
As Helen explains above, the process is quite long — three days! — and you have to buy a fairly expensive bottle of organic flaxseed oil. After 21 hours of oven usage alone, Helen was ready to cook. To see if this super-seasoning could truly out-perform traditional methods, Helen fried up a couple of eggs and simmered some wine. Watch the whole video to see the results, but I was personally a little underwhelmed.
Seasoning Cast Iron (Flaxseed vs. Old School methods) [Helen Rennie]
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