Recommendations on what season process.

[WLHaynes]

I have two cast iron pans, I've been using for the last few years. One is a lodge and the other was my grandmother's I restored a few years back. I've been having a little trouble getting the seasoning on my grandmother #8 cast iron. I've been using a combination of bacon fat and flat seed oil for both skillet. For the # 8 skillet I haven't had any luck getting to non stick. The season either flakes off or doesn't stay. I thought about using Crisco to start the season process at some point. Here is a picture what both skillets look like as of now.

 

[Doug D.]

Crisco is the old tried-and-true. Flax seed is known to have adhesion problems. Unknown if mixing it with bacon grease has any pluses or minuses.

See: http://www.castironcollector.com/seasoning.php to compare your process with conventional wisdom. Bear in mind that the "non-stick" will take some time to develop and won't actually ever be Teflon level non-stick.

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[SeanD]

I agree.....Crisco for the initial seasoning, after stripping it....then bacon grease or Crisco will be fine. I use bacon grease on the ones I use a lot, due to the greas might become rancid.