Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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ooh baby yeah (sh.itjust.works)

submitted 11 months ago by Classy to c/[email protected]

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[–] Classy 5 points 11 months ago* (last edited 11 months ago)

So their "scientific backing" to using flaxseed oil is that a quick Google search showed someone liked it, Chinese stuff says it's coated in flaxseed oil and they wouldn't say that if it wasn't good, and painters use the stuff because it makes a nice hard finish?

She claims that polymerization causes free radicals, and FRs = bad, but then later says you need to get oils that produce the highest amount of FRs for the best finish? It also says to go under or over the smoke point in the exact same paragraph.

What a mess. I don't see why I should trust Sheryl Canter over any other authority on the internet about which oil is good or bad. I don't like seed oils. I don't use them at home and I don't intend on using them for seasoning either.