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".
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Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
You've probably heard that it's not a good idea to cook acidic foods like tomato sauces, wine sauces or chillies in cast iron because the iron could leach into the food and add a bitter, metallic taste. Well, America's Test Kitchen put that theory (and some others) to the test, and the bottom line? It's fine.