Re:Tiny Plastic Is Everywhere
by logfromblammo on Monday August 20, 2018 @06:10PM
(#17804467)
That is exactly what pan seasoning is. It's why the oil you use matters. The patina on a seasoned pan is a crosslinked polymer.
The chemicals that make rancid oils taste and smell bad are generally the smaller bits that come off the molecule when its double bonds are attacked by oxygen: the aldehydes and ketones, and the short saturated fatty acids like butyric acid.
The chemicals that make rancid oils taste and smell bad are generally the smaller bits that come off the molecule when its double bonds are attacked by oxygen: the aldehydes and ketones, and the short saturated fatty acids like butyric acid.