Best seasoning oil for a vintage Wagner?

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Salt Ted

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My mom gave me her old Wagner cast iron skillet from the 70s and I've been seasoning it with canola oil since that's what we always had in the house. I went down a rabbit hole reading about seasoning and saw a lot of hype around flaxseed oil for creating a super-hard, slick layer but then I saw just as many people on forums complaining that it flakes off.

For those of you who've tried different methods, is the difference in durability and performance between a flaxseed seasoning and a more traditional one with canola oil really noticeable in day to day cooking?
 
I’ve spent a fair amount of time working with cast iron, and while flaxseed oil creates a lovely, hard initial surface, the flaking are unfortunately true especially on older cookware like a vintage Wagner. A good seasoning isn't about the hardest initial coat but the one that lasts through regular cooking and cleaning. Canola oil works perfectly well because it polymerizes into a durable, non-sticky surface that stands up to daily use.

The minor differences in slickness you might notice from a specialized oil often disappear after just a few uses, making the simpler option the clear winner for consistent results over time.
 
@Salt Ted I think that cast iron shouldn't be a science experiment. I mean, use what you cook with. Your mom used canola/whatever was handy because it works, it’s cheap, and it’s zero fuss. The super slick flaxseed finish is mostly for Instagram photos. it doesn't really last in a real kitchen, especially with that deep vintage patina
 
Use what works for YOU! I use Crisco because it works for ME. To each his own. Three seasoning trips into the oven works for me, although the smoke is best done in the summer with windows open, and I'm happy with the results, so that is the way I do it.
 
I do fry bacon and it adds seasoning to the pan. Eggs come out good too! Eggs come out easier from seasoned cast iron and carbon steel pans than "non-stick" pans. I've thrown out so many "non stick" pans in disgust and have more appreciation for my cast iron and carbon steel, and they will LAST FOREVER! My chef Daughter will get all of them when I'm gone and then she can then pass them on!
 
My plan is to just keep seasoning with canola and let the layers build naturally. I'll see how the surface holds up after a couple of weeks of regular cooking.

One last question for you guys, after months of use, do you notice any real long term difference in food release between a pan that was started with flaxseed versus one that was built up with something like canola?
 
I cook with Extra Virgin Olive Oil because it's healthy and my Doctor agrees. I don't find it smokes too much and it tastes good too! I coat the cast iron with EVOO after rinsing it. It works for me.
 
I’ve tried both and honestly didn’t notice a huge difference. Flaxseed looks nice at first but flakes too easily. Canola is way more durable and easier to maintain for daily use.
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I normally use avocado oil. I have it already in a sprayer, so I don't do too much.

I wouldn't normally use olive oil due to the fact it can go bad and at high heat isn't good for you. I hear grapeseed is good, but it's pricey. Canola is fine, but not my first choice. Don't forget to oil the sides and handles!
 
BigBob75 said:
Post #4. I still use Crisco at 500 F. three times. Never a problem. I do the whole pan, inside and out. I'm not going to mess with success.
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Agreed. To each his own. Whatever works best for you, do it.
 
I've been using plain vegetable or canola oil. I try to use the oil I'll be using most to cook with. That way the next layers have similar chemistry to bond to.

Grapeseed didn't seem to stick well for me. I'm trying Avocado oil, but no long term success yet.

Thinking about trying one of the seasoning creams/butters with oil blends with wax to see if that creates a nice seasoning surface.
 
I wouldn't use a butter oil blend. Just me tho
You need a high smoke point to season. Not sure if you're trolling about the grapeseed or avocado.
The first layer needs to be canola or something or you're going to burn if your cast iron gets over 350, and mine usually do.
 
MaisonF said:
I've been using plain vegetable or canola oil. I try to use the oil I'll be using most to cook with. That way the next layers have similar chemistry to bond to.

Grapeseed didn't seem to stick well for me. I'm trying Avocado oil, but no long term success yet.

Thinking about trying one of the seasoning creams/butters with oil blends with wax to see if that creates a nice seasoning surface.
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MaisonF,
You may want to use REFINED Avocado Oil. It's a bit different than REGULAR Avocado Oil. For what it's worth, I still use Crisco to season, 3 times from a cold oven at 500F. Coat entire pan inside and out including handle. NO WOOD HANDLES! Turned upside down with aluminum foil to catch any dripping on shelf under iron, VERY light coat, no globs-Crisco just shines. I start with a cold oven, turn heat up to 500F and when the buzzer sounds ( it reaches set temp) I count 1 hour and shut off the oven and let the iron cool off in the oven. I do this 3 times, it takes a couple of days for the cycles, but it works for me. LEAVE EVERY WINDOW OPEN AND TURN ON FANS IF AVAILABLE AS YOU WILL GET LOTS OF SMOKE AND SET OFF SMOKE ALARMS IF YOU DON'T, ask me how I know this, but it works. I do this with new Lodge iron and carbon steel pans as well as vintage iron. Easy clean up after cooking. I ALWAYS use EVOO before adding any food to cook, I've tried grape seed oil. refined avocado oil, vegetable oil and always come back to EVOO. You must use some kind of oil BEFORE adding food to cook or it will stick. I only use hot water and a Lodge plastic scraper then more hot water and a Lodge nylon brush to clean my iron and then LIGHTLY coat the iron with oil on a paper towel. I dry the pan on the stove prior to coating it with oil. NO WATER RESIDUE OR IRON WILL RUST. Have fun cooking with iron. God Bless.
Bob
 
Thanks, I'm familiar with good seasoning practices, just sharing some of my experiences. Interesting note about the refined AO, I'll have to see if I can get some of that.

I read somewhere that it helps to pre-heat the iron before wiping on the oil, so I warm them to 200F - 250F before applying the oil. Whether that helps or not I can't say, but it does allow me to coat the metal easier and helps me reduce pooling since the heat lowers the oil viscosity and allows me to remove excess better than cold iron.

sweetsands said:
Not sure if you're trolling about the grapeseed or avocado
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Not sure why you would think that. I didn't say they were poor choices, or good choices, just that I don't prefer those oils. I experienced more flaking during use when my base coat was grapeseed oil. Maybe my technique, or just coincidental, but that was my perception. Avocado oil I have only started using about 1 year so far, but it seems to be going fine.
 
MaisonF said:
Not sure why you would think that. I didn't say they were poor choices, or good choices, just that I don't prefer those oils. I experienced more flaking during use when my base coat was grapeseed oil. Maybe my technique, or just coincidental, but that was my perception. Avocado oil I have only started using about 1 year so far, but it seems to be going fine.
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I have used grapeseed oil on all of my pans, and I'm confused about your flaking? The oil should be applied, then virtually wiped dry before heating the pan to near smoke point. The polymerised film must be incredibly thin. I have literally never seen flaking with grapeseed oil. Strange.
 
My seasoning never flakes off. I've used EVOO, Grapeseed Oil, Refined Avocado Oil or bacon drippings for cooking and never had flaking. I add the oil both when the skillet is cold or warm. It never seemed to matter either way.
 

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