…here’s a link to a blog post by a woman who really worked at figuring out the best way to season a cast iron pan:
I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. A Web page on cast iron posted by someone similarly obsessed with the science gave me two crucial clues, the phrases “polymerized fat” and “drying oil”. From there I was able to find the relevant scientific literature and put the pieces together.
The conclusion? High-quality flaxseed oil, applied in 6 thin coats. Not a fast process, but the blogger is happy with the results.
I may give this a try. Or, I may make the switch to enameled cast iron.