Use grapeseed oil or Crisco. Skip flaxseed.

Grapeseed oil or Crisco (vegetable shortening) — those are your best bets.

Flaxseed oil has become the trendy answer online, but it flakes off after a few uses. The problem is its low smoke point and brittle polymer. You want an oil that cross-links into a hard, slick layer that withstands heat and scraping. Flaxseed just doesn’t hold up.

Grapeseed and canola oils have high smoke points (around 420–450°F) and polymerize into a tough, non-stick surface. Crisco is basically hydrogenated vegetable oil — same chemistry, more stable. It’s cheap, you probably already have it, and it’s what grandma used.

Don’t overthink the seasoning. Apply a thin layer, wipe off like you made a mistake, bake at 450°F for an hour. Repeat a few times. That’s it. Your pan doesn’t care about Instagram trends.