Usually stick to crisco and bake off. However, I got a brand new cast iron pan (Lodge), and while it seems good, I was not confident in the "pre"seasoning, and thought I would give a different method a try. While researching I came across this article for using Flaxseed oil.... http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ I though I would try this but after one round in the oven at 400 - I wasn't fond of the smell. I did the next five on the grill - keeping the temp around 450 for an hour or two, and then cool off. Yes, 6 cycles of this - just wanted to see if it is all it was cracked up to be. It seems to be the most durable seasoning I have put on one, and one of the more non-stick from the first cook. This will be my new method for all re-seasoning - just need a free weekend and I am going to do my dutch ovens.