Olive Oil: While suitable for maintaining a well-seasoned pan, extra virgin olive oil has a low smoke point and will likely smoke and polymerize poorly, leading to a sticky residue. It creates a thin, strong layer that is relatively non-stick.
Understanding Flaxseed Oil's Quick Polymerization and Brittleness
The sweet spot for seasoning is an oil that remains stable at temperatures around 450°F (232°C), allowing for deep polymerization without breaking down into undesirable compounds. When oil is heated to a high temperature, its molecules break down and re-bond, forming a hard, durable plastic network.
The ideal oil must polymerize effectively, creating a hard, plastic-like layer bonded to the metal. An oil like flaxseed has a moderate smoke point, but it polymerizes very quickly and can become brittle over time.
Understanding Flaxseed Oil's Quick Polymerization and Brittleness
Using an oil with a high smoke point is essential because you need to apply heat that is sufficient to drive off moisture and initiate this chemical reaction without the oil smoking excessively and creating a bitter taste. This network is what gives cast iron its slick, non-stick surface and protects it from rust.
More About What kind of oil to season cast iron
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