Question about flaxseed oil and seasoning

Dweverett · Apr 30, 2016

I think I'm in the process of screwing up the seasoning of my new blackstone griddle. The only flaxseed oil the store had was a smallish bottle of extra virgin. It was quite yellow/orange in color. I tried to use it and over the hottest spots of the burners it kinda burned on. After it cooled I pulled the scraper across it and easily scrapped off a yellow/orange powder. Almost looks like I had a major pollen problem in the middle of the seasoning session.

Not sure if I put too much on and it burned a puddle, if I'm using the wrong type of oil or if this is normal -- though I'm doubting the latter.

Looking for advice on what to do next. Thanks for the help
Bill

16Adams · Apr 30, 2016

Smoke point for food grade Flax Oil is 250 degrees. I'm guessing you were well above that temp. I doubt you hurt it. Wipe it on wipe it off. You're looking for a microscopic thin polymerization. I seasoned mine with lots of cheap bacon and onions. I wipe the rolled steel top (not cast iron) with many various oils-lard bacon grease etc. as its cooling down and leave it.

I heat it up and wipe off with Blue lint free paper towels, add oil and start cooking.

cjtiger300 · Apr 30, 2016

My guess is it is unfiltered flax seed oil so when it burns up it is leaving residue

Bob C Cue · Apr 30, 2016

Can't answer your question directly, but I know when Barry Bonds used flaxseed oil he knocked it out of the park!

Dweverett · Apr 30, 2016

16Adams said:
Smoke point for food grade Flax Oil is 250 degrees. I'm guessing you were well above that temp. I doubt you hurt it. Wipe it on wipe it off. You're looking for a microscopic thin polymerization. I seasoned mine with lots of cheap bacon and onions. I wipe the rolled steel top (not cast iron) with many various oils-lard bacon grease etc. as its cooling down and leave it.

I heat it up and wipe off with Blue lint free paper towels, add oil and start cooking.

interesting on the smoke point. I thought the reason that folks (including blackstone) recommended flaxseed was that it was one of the higher smoke points. And yes, I'm sure I was well past 250

Dweverett · Apr 30, 2016

Bob C Cue said:
Can't answer your question directly, but I know when Barry Bonds used flaxseed oil he knocked it out of the park!

Nothing like setting the bar high:razz:

Dweverett · Apr 30, 2016

cjtiger300 said:
My guess is it is unfiltered flax seed oil so when it burns up it is leaving residue

it looks clear but that could be it. I think I just went way too heavy on it and then on the hottest parts it setup thick.

Unless anyone has better ideas, I think I'm going to scrape it a bit to be any looser material off, warm it back up and see if I can thin things down again. Assuming it looks good I will be a lot lighter on future coats

16Adams · Apr 30, 2016

Here is a chart link
http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm

16Adams · Apr 30, 2016

Microscopic. Just like cast iron. Wipe it on wipe it off. The funnest (tastiest) way is bacon. Go buy three to four packages of cheap bacon. Cook it. Wipe it with cloth,?let it cool down. Crank it up, cook bacon and onion and repeat.

lankster35 · Apr 30, 2016

If you burned it on you can just scrub it off and start over.......can't ruin the Blackstone top.....I used olive oil my wife had...Heated hot poured on the oil let it start smoking slightly, turned it off and let it cool and wiped dry. Did that a few times then cooked a boat load of bacon and onions on it.........The more you use it the better it is......

yakdung · Apr 30, 2016

I purchased pure flax seed oil from Whole Paycheck. It is under refrigeration in the vitamins area. The information you are seeking is here:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

dwfisk · Apr 30, 2016

I've used flaxseed on both CI and on the flat iron griddles I make, some kind of fancy purrified, filtered stuff from the health food store with (I thought) a 200* smoke point and I run them up hot, anywhere around 350* to well above 400*. Yea it looks "burned" but like Adam's said all the action is microscopic in the pores of the metal. Viually it looks black & burned but in my experience that doesnt hurt anything, don't even bother to try and "clean" it, just start cooking and oiling the flat iron and you will be cool.

PS, I pretty much just use spray on canola for initial seasoning now just cause it is so easy and once I get that initial patina I start cooking some bacon, sausage, burgers, etc., to build the seasoning.

Joe Black · Apr 30, 2016

I've seen the season on Daves griddles and it looks like a CI pan you would get from your grandmother. It is smooth and has a cool patina. Ready to cook. You can't beat Daves advice. Good luck, Joe.

cheez59 · Apr 30, 2016

16Adams said:
Microscopic. Just like cast iron. Wipe it on wipe it off. The funnest (tastiest) way is bacon. Go buy three to four packages of cheap bacon. Cook it. Wipe it with cloth,?let it cool down. Crank it up, cook bacon and onion and repeat.

This is exactly how I seasoned my Blackstone. Worked like a charm and I can now cook anything without it sticking. It's not rocket surgery.

Question about flaxseed oil and seasoning

Dweverett

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16Adams

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Dweverett

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Dweverett

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16Adams

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16Adams

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