Chemistry of Cast-Iron Seasoning (2010)

Re:Chemistry of Cast-Iron Seasoning (2010) by kevinmchugh on Sunday January 10, 2021 @05:56PM (#25721184)

You probably want a neutral oil for salad dressings, or mayonnaise. You want a high smoke point for any frying(deep, shallow, or stir) you'll do. Every grocery store I've been in has peanut, canola, or avocado, which will all do.

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Re:Chemistry of Cast-Iron Seasoning (2010) by p1necone on Sunday January 10, 2021 @08:45PM (#25723166)

This is a difference in semantic understanding I think. When I hear "you don't need a special oil" I understand that to mean "any oil will do", which isn't really the case.

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