On 12/13/2010 10:06 PM, Aussie1 wrote:
> AKA Linseed oil..... Flaxseed is the 'food grade' version..............
>
>
> http://sherylcanter.com/wordpress/20...ing-cast-iron/
>
>
> Chemistry of Cast Iron Seasoning: A Science-Based How-To
> January 28, 2010, 6:31 pm
>
> The post after this one on “black rust” describes why you should heat the
> pan before applying oil for seasoning. This helps the seasoning to adhere
> and makes the pan pleasantly black.
>
> http://sherylcanter.com/wordpress/20...ron-seasoning/
>
Raw linseed oil from the hardware store is probably fine even tho' it is
not food-grade. Do not use "boiled" linseed oil because it has driers
added, which probably means heavy metal salts.
Bob