if there are just spots of rust around the outside, do you have to strip the seasoning completely? Or can you just wipe it off with a washcloth or something and reseason then?
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A resounding yes from me. Burgers and even steaks are great in iron skillets.
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Cast iron skillets hurt like hell when you get slapped up the side of your head with one.
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Hey don't make fun of Matt Cassel's childhood injuries. It's not his fault his mother is a stickler for good Peewee football QB ratings
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When I was looking for a slicing knife I used CI's/America's Test Kitchen's advice and bought this one (Victorinox). Holy crap is it one nice slicer.

http://www.amazon.com/Victorinox-12-...owViewpoints=1
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Yup, the retested and that's the reigning champ for slicers as of October 2011.
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The reigning boning knife: http://www.amazon.com/Victorinox-475...=3RCXG484H0I6B

The reigning bread slicer: http://www.amazon.com/Wusthof-Classi...=3RCXG484H0I6B
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Okay guys, I am wanting to do the flaxseed oil seasoning for my cast iron skillets. One question...where can I get flaxseed oil?

Hy-vee and Trader Joe's had Flax oil...but it was in with their dietary supplements. It was a small bottle, and had rosemary in it as well. The label also specifically said to not expose the oil to direct heat. The bottles were very small, if this is the right stuff I would probably have to be a few bottles (I have five cast iron skillets to do)

Would Whole Foods Market have it? I know there is one out by Microcenter on Metcalf, is that the only in the KC Metro? Any other places that would have this stuff?

Thanks in advance for the advise guys!
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I have a chef's knife from WS - goes for $140. Wusthoff version... Love it. In fact, I have 2 of them. Willing to let the other go for $100 or trade for something of interest. I like this knife better than either of my shuns or my global.
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I am highly skeptical of the bolded section. I don't like the idea of cleaning a skillet with Easy Off.
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You can use lacquer thinner if you want.
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All that is too much to season one of those.
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Here is a google article I found that explains the pros of using food grade flaxseed oil to season a cast iron pan:

http://sherylcanter.com/wordpress/20...ing-cast-iron/

According to article, food grade flaxseed oil needs to be kept refrigerated. I am going to give Whole Foods a call in the morning and see if they have any.
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Always trust in the Cook's Illustrated, my friend.
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