I was once an adherent (no pun intended) of this method, but nowadays I saturate my pans with sunflower oil instead.
After every use they get a soapy wipe out, rinse, then a one minute heat with a quarter inch of oil in the pan. The iron just soaks it right up so it’s all ready and greasy for the next fry.
Painting the pans with flaxseed oil leaves an uneven spidery brown pattern. If food sticks to the pan you have to sacrifice some of the coating. It wasn’t a durable solution for me.
I just use a few drops of canola oil, wipe it down, then heat it up enough for any water to start evaporating. By the time it cools, it’s dry. Unless I’m missing something, this uses ~ 1000x less oil. It also avoids build up of oil.
I’d expect your cast iron to become sticky / blistered over time, though I haven’t tried the oil you use.
After every use they get a soapy wipe out, rinse, then a one minute heat with a quarter inch of oil in the pan. The iron just soaks it right up so it’s all ready and greasy for the next fry.
Painting the pans with flaxseed oil leaves an uneven spidery brown pattern. If food sticks to the pan you have to sacrifice some of the coating. It wasn’t a durable solution for me.