In article >, j Burns >
wrote:

> On 7/26/13 7:51 PM, Michael Press wrote:
> > In article >, j Burns >
> > wrote:
> >
> >> On 7/26/13 4:32 PM, Michael Press wrote:
> >>> Cast iron needs a hard coating over the bare metal.
> >>> Almost nobody does it right. It is all in the
> >>> preperation. First the cooking surface must have been
> >>> ground smooth. Remove all old grease with lye then wire
> >>> brush down to the bare metal. Then it needs about 6
> >>> thin layers of flax seed oil (linseed oil) baked on at
> >>> high temperature. Details here.
> >>>
> >>> <http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/>
> >>>
> >>> Fried eggs float off of it like a tyke on a water slide.
> >>>
> >>> The final finish is so hard you will not believe it
> >>> until you see it. I had occasion to remove a coating I
> >>> made and it took a wire wheel on a 10000 rpm angle
> >>> grinder; and I had to work at it.
> >>
> >> Why buy flax seed oil? According to the MSDS, raw linseed oil contains
> >> nothing but linseed oil. Who cares if it came from an unsanitary facility?
> >
> > Hardware store linseed oil has toxic driers in it. Use it at your own risk.
>
> You must mean boiled linseed oil (CAS-no 13434-24-7). I specified raw
> linseed oil, also sold at hardware stores (CAS-no 8001-26-1). Check it
> out.
> <http://isites.harvard.edu

[...]

This is a public forum and I do not know who is listening.
I recommend that anybody undertaking this method of seasoning
cast iron only use raw filtered flax seed oil from the the
refrigerated shelves of a grocery store. Anything else is risky
and has no benefit.

--
Michael Press