3 deleted 4 characters in body
source | link

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point) but a high iodine value, allowing it to polymerize readily.

I read so many blogs about oil "impregnating the cast iron," but this doesn't make any sense chemically. No, what What happens is that the oil polymerizes, and you want an oil that does that really well.

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point) but a high iodine value, allowing it to polymerize readily.

I read so many blogs about oil "impregnating the cast iron," but this doesn't make any sense chemically. No, what happens is that the oil polymerizes, and you want an oil that does that really well.

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point) but a high iodine value, allowing it to polymerize readily.

I read so many blogs about oil "impregnating the cast iron," but this doesn't make any sense chemically. What happens is that the oil polymerizes, and you want an oil that does that really well.

2 added 260 characters in body; deleted 53 characters in body
source | link

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point smoke point) but a high iodine valuehigh iodine value, allowing it to polymerize readily.

I read so many blogs about oil "impregnating the cast iron," but this doesn't make any sense chemically. No, what happens is that the oil polymerizes, and you want an oil that does that really well.

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point) but a high iodine value, allowing it to polymerize readily.

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point) but a high iodine value, allowing it to polymerize readily.

I read so many blogs about oil "impregnating the cast iron," but this doesn't make any sense chemically. No, what happens is that the oil polymerizes, and you want an oil that does that really well.

1
source | link

See this excellent article about the chemistry of seasoning. You want flaxseed oil (which incidentally has a low smoke point) but a high iodine value, allowing it to polymerize readily.