Flaxseed oil isn't required. Any high smoke-point oil already in your kitchen works.
What actually matters in a seasoning oil
A high smoke point, so it polymerizes cleanly in a hot oven instead of just burning off, and a neutral enough flavor that it doesn’t matter once it’s cured. That’s it — most kitchen oils clear both bars easily.
| Oil | Smoke point | Notes |
|---|---|---|
| Vegetable / canola | ~400–450°F | Cheap, widely available, reliable results |
| Grapeseed | ~420°F | Neutral flavor, slightly pricier |
| Refined avocado | ~500°F+ | High margin for error at high oven temps |
| Flaxseed | ~225°F (low) | Popular online but not actually better — see below |
| Extra virgin olive oil | ~375°F | Workable but lower margin before smoking |
About flaxseed oil
Flaxseed oil built a reputation online as the “best” seasoning oil because it polymerizes into a notably hard layer. What that reputation usually leaves out: its low smoke point makes it easy to overheat and burn during the process, and the resulting layer is more prone to flaking off in flakes rather than wearing evenly. Most experienced cooks get more consistent, lower-maintenance results from an ordinary refined oil.
The simplest answer: use whatever neutral, high smoke-point oil you already have — vegetable or canola is the reliable default. There’s no special product required.
What to avoid
Butter and other oils with milk solids or low smoke points burn rather than cure, and can leave a sticky or uneven layer. Save those for actual cooking once the pan’s already seasoned.
For the full process, see the seasoning guide.