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

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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