On Mon, 13 Dec 2010 19:15:27 -0800, Kent wrote:

> "Lil Abner" > wrote in message
> ...
>> On 12/13/2010 8:56 PM, Mark A.Meggs wrote:
>>> Check out the technique on page 30 of the February Cook's Illustrated.
>>>
>>> Repeated layers of flaxseed oil (AKA linseed oil) exposed to high
>>> temperatures for prolonged time yields a surface that can survive a
>>> dishwasher.
>>>
>>> - Mark
>> Linseed Oil?????
>> No thanks
>>
>>
> What are you accomplishing? Why not use nonstick instead? This is the kind
> of garbage that Cook's Illustrated[Christopher Kimball] comes up with now
> and then. Seasoned cast iron is seasoned cast iron.

How do you get a high searing heat with a non-stick pan, Kent?

An what is wrong with flax seed oil? I don't plan on eating it.

-sw