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Huy
Huy
5:30 PM
I've been using canola oil to oil my cast iron skillet after each time I've used it. I don't have any left but still have flaxseed and peanut oil. can I just use them now or should I keep using canola oil?
 
 
1 hour later…
Jefromi
Jefromi
6:42 PM
13
Q: What oil is best for seasoning a cast-iron skillet

ddimitrovI just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, olive, sesame and almond oil. Also, I've heard that appying the oil and reheating multiple tim...

oil cast-iron seasoning-pans
 
Huy
Huy
@Jefromi: I just read all of those answers and none of those answers my question
 
Jefromi
Jefromi
Second answer says flax is best, links in first probably mention other things too?
Yup both links in the first mention flax as well.
 
Huy
Huy
did you read my question?
 
Jefromi
Jefromi
Note that flax is also known as linseed.
Yes, I did.
Since you're telling me I haven't answered it, I'm now inferring that you're asking if you can switch types in general, not whether those types are okay?
 
Huy
Huy
yes, exactly
 
Jefromi
Jefromi
6:52 PM
Well, none of the answers on these questions say "you must remove all previous oil before using the oil I'm telling you to use", so...
But if you think it's not clear enough you could certainly ask another question!
(or maybe it's already explicitly answered somewhere, I didn't search that hard)
 

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