Most helpful positive review
72 of 73 people found the following review helpful
Pretty good seasoning oil
on January 7, 2013
Mix of a few oils, I forget which (I think sunflower seed is one of them). Consistency is a bit thinner than peanut butter in a 68 F house. Doesn't pour out like lotion, but I was able to squeeze it out OK. Others have apparently had a more difficult time.
Used it on my new Camp Chef cast iron griddle. Heat the pan at 200F for about 10 minutes to get a dry surface and to open the iron's pores. Put a light coating on so that it glistens. Wipe it down with a dry cloth until the pan looks dry. Bake at 400F for 1 hour. Let cool in the oven for another 2 hours.
Goes in looking grey. Comes out looking black, just like the muffin pan that someone posted in the photo section. Griddle looks 10X better than new. I stopped with just the one coat, since the pan was already pre-seasoned.
Just note that you want to bring the oil (this or any other one you use) above its smoke point. This causes the polymerization process that creates the non-stick seasoning. Yes, the smoke by-product does contain carcinogens.
Flaxseed oil is supposedly the best oil to season a pan with. This worked pretty good, though, was easier to find, was a lot cheaper (7 at sportsmans warehouse), and doesn't require refrigeration.
UPDATE: The ingredients listed, in order, are: Organic Palm Oil, Organic Coconut Oil, Organic Sunflower Seed Oil, Vitamin E, Citric Acid