$14.99* | 10" Victoria Cast Iron Round Skillet w/ Handles (Seasoned w/ Flaxseed Oil) at Amazon

transparent99

May 23, 2026 4:49 PM

413 Comments

Joined Mar 2008

transparent99May 23, 2026 4:49 PM

413 Posts

Isn't flaxseed seasoning more brittle?

1

IShouldBuyIndxFunds

May 23, 2026 5:07 PM

463 Comments

Joined Aug 2014

IShouldBuyIndxFundsMay 23, 2026 5:07 PM

463 Posts

Quote from transparent99

:

Isn't flaxseed seasoning more brittle?

For the most part, but not really on a factory fresh pan since the adherence is so uniform, thin and then baked perfectly. Just use the pan, if it does flake - the oil from whatever you cook takes it place.
I have all lodge pans, but I'm going to grab this to go on the BBQ.

2

wszwarc

May 23, 2026 8:48 PM

43 Comments

Joined Oct 2016

wszwarcMay 23, 2026 8:48 PM

43 Posts

Quote from transparent99

:

Isn't flaxseed seasoning more brittle?

Flaxseed oil builds a very hard, glassy black layer on cast iron or carbon steel. However, it is highly prone to chipping and flaking over time because the seasoning is brittle. For a more durable, reliable layer, food-grade oils with higher smoke points like grapeseed oil, canola oil, or vegetable shortening (Crisco) are generally recommended.

2

AsenA

May 24, 2026 7:10 AM

9 Comments

Joined Nov 2018

AsenAMay 24, 2026 7:10 AM

9 Posts

Quote from wszwarc

:

Flaxseed oil builds a very hard, glassy black layer on cast iron or carbon steel. However, it is highly prone to chipping and flaking over time because the seasoning is brittle. For a more durable, reliable layer, food-grade oils with higher smoke points like grapeseed oil, canola oil, or vegetable shortening (Crisco) are generally recommended.

I don't know why you all are so focusing on the seasoning oil. You know after cooking tomatoes or just overcooking something in this pan and the seasoning is gone. You have to scrub it with a wire mesh and reseason. I cook absolutely everything in my Lodge pan and have done so for 15 years. After I fry some fish, I can't just wipe it cook eggs next morning. You scrub it pretty good and inevitably some or all of the seasoning is gone. Heat it up and wipe some good oil and it is just like new. I'm not talking about baking it in the oven for 40 min and applying multiple coats. Nobody has such time. My pan is just like new, only smoother after so much use. I picked up a second one which I plan to sand it smooth and make it a polish version like the fency $200 ones. Then it is even easier. If you don't allow your pan to rust and really fark it up (you can still restore it with some elbow grease), then you can't do much else to it. Just use it, clean it accordingly even if it means with water, soap and wire scrubber, dry it on the burner and season.

3

JesseeJ

May 26, 2026 9:58 PM

23 Comments

Joined Jun 2018

JesseeJMay 26, 2026 9:58 PM

23 Posts

ive used this pan for the past year... bought it for my cabin to hang on the wall but just been using it everyday...honestly great cast iron...but missing the handle im always looking for a rag to hold the pan....cant beat it for 15$...why is so everyone worried about the seasoning?? consider it more like a rust proofer while its being shpping and then you season youself... the trick to cast iron is to season and to get the WHOLE pan to temp slowly and then nothing will stickkk... i make eggs in this everyday no problems...

jakebeez

May 28, 2026 5:51 AM

114 Comments

Joined Oct 2016

jakebeezMay 28, 2026 5:51 AM

114 Posts

Deal dead

$14.99* | 10" Victoria Cast Iron Round Skillet w/ Handles (Seasoned w/ Flaxseed Oil) at Amazon

$15

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