My experience with flaxseed oil was less than stellar. It works real nice at first, you get a good strong non stick seasoning, but after a few uses it starts flaking off. My guess is that it forms too hard of a coating, so when the pan expands and contracts through use, it starts to separate from the seasoning. Avocado oil works pretty well, and so does normal vegetable or canola oil. The surface isn't as nice as a fresh flaxseed oil coating, but it's a lot more forgiving through use.
archemist
joined 4 months ago
Totally agree, I'll add that I run jellyfin, the *arrs, an admittedly low throughout ripping/encoding setup, and a few other containers on a single optiplex micro 7060 and there's a lot of room leftover. I very much appreciate the laptop processor in it because it usually sits idle for 16 hours a day.