ReadyOne
Ready to Rock!
- Joined
- Mar 31, 2003
- Posts
- 2,103
Seasoning a cast iron skillet creates a polymer coating by heating various oils past their smoke point.
I've found that Lit is the most diverse community around, full of people who know lots of good things outside the bedroom! So, hoping an expert chemist will notice my plea...
(The internet abounds with recipes. What I can't find is information about what's happening on the molecular level. So please, don't tell me you favorite method unless you have lab data to go with it.)
It seems the best oil to use is flaxseed (food grade linseed oil) allegedly because all the omegas aid the cross-linking that builds the polymer.
My specific questions are, from a chemical engineering process view:
I've found that Lit is the most diverse community around, full of people who know lots of good things outside the bedroom! So, hoping an expert chemist will notice my plea...
(The internet abounds with recipes. What I can't find is information about what's happening on the molecular level. So please, don't tell me you favorite method unless you have lab data to go with it.)
It seems the best oil to use is flaxseed (food grade linseed oil) allegedly because all the omegas aid the cross-linking that builds the polymer.
My specific questions are, from a chemical engineering process view:
- how hot does the oil coating need to get?
- How long does it need to stay hot?
- How fast can it be cooled?