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A comment on Chemistry of Cast-Iron Seasoning (2010). Parent comment

Re:Chemistry of Cast-Iron Seasoning (2010) by OJFord on Sunday January 10, 2021 @07:40PM (#25722456)
Why do you want it to work? Sunflower is cheaper, higher smoke point, and the flavour isn't relevant here (though even if it weren't going to be lost, you would not want it, another strike against olive anyway).
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Re:Chemistry of Cast-Iron Seasoning (2010) by bch on Sunday January 10, 2021 @09:17PM (#25723486)
If it’s to be dismissed, might as as well do it for the right reasons. Additionally, if somebody doesn’t have sunflower oil on hand (like me), then understanding what can stand in might save a trip to the grocery store and having yet another singly-used item in the cupboards.
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Re:Chemistry of Cast-Iron Seasoning (2010) by OJFord on Monday January 11, 2021 @07:24AM (#25727973)
Well, the only reason ever really to use olive is for its flavour; otherwise something else (e.g. sunflower, rapeseed/vegetable) is at least as appropriate and significantly cheaper.
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