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TIL a guy at the Saturday flea market in Reno seasons his pan with flaxseed oil and swears the flake is a myth
I was digging through a box of old lodge skillets down at the flea market in Reno and the guy running the booth told me he's been cooking on the same pan for 14 years using nothing but flaxseed oil. He said the trick is super thin coats and letting it sit in the oven at 450 for an hour, then repeating 3 times before you ever cook on it. I always heard flaxseed flakes off, so I asked him about that and he said it only flakes if you put it on too thick. Now I'm curious if anyone here has run flaxseed long term and had it hold up, or if this guy is just lucky with his pan.
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