JohnW - 12/13/2010 02:01 I read last night in Cooks Magazine about how to season cast iron wear using food grade flaxseed oil, not plain old linseed oil. It is done the same way as above, but you have to do it something like 5 times and cool off between eat baking. But the resulting coating is much tougher and can even go through a dishwasher and not come off. On a new iron skillet I once used a fine flapdisc on a 4.5" grinder and made the inside bottom of the skillet nice and smooth before I seasoned it which I think helps on the food sticking issue.