Review on 🍳 Enhance and Protect Your Cast Iron with KitCast Natural Flax Oil: Includes Free eBook, 150ml by Rhonda Quire

I have two pre-seasoned Lodge cast iron pans (9" and 12") that I've been using for about three years now. I threw away my scratched nonstick pans and now only use cast iron pans. I've always tried to wash them without soap if possible, let them dry on the stove and brush them down with some oil or Crisco before putting them away. Over time, the preseason found its way and I made a few spices with mediocre results. They all involved cleaning the pan, heating it up, wiping it down with a thin layer of something and baking it at 500 degrees for 1-2 hours, cooling it down and baking it again with another layer of something. . Something I tried was crisco, vegetable oil, canola oil, and bacon fat. I've had good results with a few, vegetable oil was the worst. It seemed that no matter how much I baked it, it would still be gooey. Also, the house smelled like something out of a Chinese restaurant. I've heard for a long time that unrefined flaxseed oil is the perfect oil. So I bought a bottle of KitCast. I also decided that if I wanted to re-season, I would remove the existing seasoning and try to get rid of the jagged casting marks left over from the manufacturing process. So I took 60 grit sandpaper and sanded the surface of my 9 inch pan with a hand sander. There are videos of other people doing this and it worked pretty well. only 12". Then I washed the pans and applied a thin coat of linseed oil. I put them in a cold oven and turned it on to 500. I let it sit for 1.5 hours after it warmed up and then left it in the oven. until let them cool. They came out after the first bake, not much different than what came in. Not too impressed. I quickly washed them and repeated the process 3 more times. 4 times total. Now they're shiny and look like they were fresh oiled but they are actually dry. The surface is hard, non-sticky and very non-sticky. I still use fat in cooking. I don't think this can be avoided with cast iron. Even the 12" which I don't have sanded, works much better than before. Another reviewer mentioned the seasoning flaking. It happened to me too. It happened to me after I took the pan on a camping trip and overheated it. Since then, the seasoning has flaked off in places, including pre-season at the lodge. Maybe it's not the same problem but my frying pan has been worn out from too much heat.