On Fri, 10 Jan 2014 23:23:17 -0800, "W" >
wrote:

> This article has a good explanation of why flax oil might be one of the
> better oils to use to season cast iron:
>
> http://sherylcanter.com/wordpress/20...ing-cast-iron/
>
> I tried it for the first time today, and I'm getting a "mottling" effect on
> the bottom of the pan. There are some spotty sections where it looks like
> the oil is glossy instead of matte. Maybe the oil did not burn off
> entirely, but the pan did stop smoking. How do I get a nice even matte
> finish?

Use your pan and add a new coat with every use. The outside of your
pan does not need as much attention as the inside surface that you
cook on and subsequently clean does.

If you think people 150+ years ago gave a second thought to which
fat/oil to use when seasoning their cast iron pans, I'd like a hit of
whatever it is you're smoking.

--
"Corporations aren't people, they're Republicans"
(Rev Al Sharpton 10/7/2011)