Timeline for Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 7, 2012 at 14:55 | comment | added | Ryan Anderson | I have had good luck using peanut oil - will make a nice non-stick finish. Canola oil seems to make the pan sticky. | |
| Oct 5, 2012 at 16:33 | comment | added | lemontwist | I always use vegetable based oils to season my cast iron and have had no problems. | |
| Oct 4, 2012 at 10:59 | comment | added | rumtscho♦ | I have read on the chemistry of it since I posted the question and have found that indeed a PUFA-oil layer directly at the metal and a saturated fat layer above it works great. (PUFAs are sticky). But still, this doesn't answer my question, as I asked about the difference between pan materials, not between seasoning oil types. | |
| S Oct 4, 2012 at 6:21 | review | Late answers | |||
| Oct 7, 2012 at 21:42 | |||||
| S Oct 4, 2012 at 6:21 | review | First posts | |||
| Oct 5, 2012 at 16:33 | |||||
| Oct 4, 2012 at 6:17 | history | answered | S.Pants | CC BY-SA 3.0 |