Description
Liquid flaxseed oil oxidises in an open bottle within weeks, which is why most people give up on it. Setting it with a little beeswax into a solid puck stops that: it keeps for two years unopened and about a year in use.
Warm the pan, wipe the puck across the face once, then buff it with a cloth until it looks dry. Into a 500 °F oven for an hour, upside down, and let it cool inside. That is one coat. Three of those and a stripped pan is back to new.
Four ounces is roughly forty applications on a No. 10 skillet.
Four habits and it will outlive you
- Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
- One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
- Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
- Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.
Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.
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