Teardrops n Tiny Travel Trailers

Slow, it's HIGHLY LIKELY that's the way it was done historically

just be careful to not burn it in the process

i still prefer to use one of the more modern oils/grease like Crisco since they don't get rancid as quickly

"back in the day" those cast iron vessels were used daily or several times/day and never sat long enough to go rancid

just my personal opinion

sw

Yuck.

Flax seed oil 100% refrigerated virgin.

If using the pan properly, only need to very rarely actually re-season.

Note that using oils while cooking is just part of normal usage and maintenance, and definitely is helpful, yummy bacon included.

But seasoning, which starts with stripping and can take 2-3 days easy to build up all the layers required, is an entirely different process.

I think its just easier to use bees wax. I don't mind the taste and no problem with rust or the oil turning rancid.

Art

Maybe if I had a known good organic source, commercial stuff is often adulterated.

And really more for protecting against storage, not for regular use.

Beeswax when pure isn't harmful, but even then is never digestible, older people or those with digestive issues would not want to be regularly ingesting it I don't think.

But then if really used regularly, should be able to go years between re-seasoning "projects"

100% beeswax is labeled as such. This is what you are looking for. Anyone who ingests comb honey is consuming this wax in far greater portions than the small amount you will get eating from a pan that has been seasoned with it. I have used this method exclusively for the last 3 - 4 years. I cook with the aid of coconut oil when oil is needed. Neither the wax nor the oil will turn rancid which is a big plus in long term storage. If my pan gets a bit stubborn I simply heat it and apply the bee's wax not unlike applying a stick deodorant. No cooking in the oven no stripping and reapplying just heat and glide on a thin coating.