[masraum]

Originally Posted by mjohnson

Some claim that flax seed oil is the best, but then some others claim that it gets too thick and flakes off. Smells like woodworking though! (I think it's just food-grade linseed oil)

My steel wok got the flax seed for a few cycles just empty and then some chives and peanut oil (not to eat). After that just peanut oil/pork/beef over and over and over. I wouldn't do a "sunnyside up" egg in it, but it's a beautiful black and more or less nonstick.

My steel pans didn't get the fancy oil but they did get a very through scrub to get the vendor's sealing goo off of them. From there with just peanut oil and heavy use we're a happy family.

Yep, flax (yes, linseed, but not boiled) is what is often recommended as best. It's a polymerizing (hardening) oil, so will create a nice hard shell, at least, that's what all of the folks that recommend it say. And I understand that several super thin coats are better than a thick one.