Don't waste your time. Talk to those in the know and you will see the less than stellar results with flaxseed oil. I loved reading the blog about it and the science sounded solid. After talking to quite a few people that have used the method and doing several of my own pieces down to the letter of her blog, I'm not impressed. After a few months it can start transferring and flaking. Do more research on the flaxseed method and you will find an overwhelming amount of negative experiences with it. Crisco is tried and true. Also, the heavy hitters I have been talking to that have hundreds or thousands of pieces, and use some every single day have really taken a liking to seasoning with PAM. I'm curious to try it out down the road, but for now, crisco works fantastic.
Thanks for the warning. I did find it but at $10 a taste what I'm doing seems to work just fine...and probably did for the last century.