Timeline for Canola oil and dishwasher interaction
Current License: CC BY-SA 4.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jul 29 at 12:25 | comment | added | piojo | @rumtscho They turn milky/chalky when they absorb water. And I don't think the OP has given enough details for you to determine that that bottle wouldn't have contained gunky oil. | |
| Jul 29 at 11:57 | comment | added | rumtscho♦ | Sorry, this can't be right. Oil polymers aren't white. They also don't happen in a dishwasher - the conditions simply aren't right. I don't know for sure what that stuff is, but it's not oil suddenly polymerizing with itself during washing. | |
| Jul 27 at 18:35 | review | Suggested edits | |||
| Jul 28 at 2:07 | |||||
| Jul 27 at 16:16 | vote | accept | Spehro 'speff' Pefhany | ||
| Jul 27 at 15:21 | history | edited | piojo | CC BY-SA 4.0 |
added 314 characters in body
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| Jul 27 at 15:07 | comment | added | piojo | @SpehroPefhany Technically they are not the same (in particular non-drying oils), but I think once you have enough heat and oxygen, they will all start to turn sticky and polymerize a little bit. With the possible exception of those that have antioxidant components, such as olive oil. | |
| Jul 27 at 14:12 | comment | added | Spehro 'speff' Pefhany | Thanks- are all cooking oils pretty much the same in this regard? | |
| S Jul 27 at 11:49 | review | First answers | |||
| Jul 27 at 18:01 | |||||
| S Jul 27 at 11:49 | history | answered | piojo | CC BY-SA 4.0 |