Flaxseed oil seasoning is overrated.

I’d avoid flaxseed oil for seasoning cast iron. Vegetable shortening (like Crisco) or grapeseed oil are better choices.

The hype around flaxseed comes from a popular blog that claimed it produces the hardest seasoning layer. It does polymerize into a very hard, glass-like finish — that’s the only real pro. But the con list is longer: flaxseed oil has a smoke point around 225°F, so you need to cure at a low temp for a long time. Even then, that hard finish can be brittle and flake off, especially under metal utensils. Many people who try it end up stripping and reseasoning.

Grapeseed oil has a high smoke point (420°F), neutral flavor, and builds up nice layers. It’s forgiving and widely used. Vegetable shortening is my personal favorite — cheap, stable, and the seasoning bonds well. It won’t give you that “perfect” mirror finish on the first try, but it’ll hold up to abuse and keep your pan non-stick.

Flaxseed oil works if you’re obsessive and patient. For everyone else, just use what works.

Your pan doesn’t care about internet trends.