3 ms·
That is exactly what pan seasoning is. It's why the oil you use matters. The patina on a seasoned pan is a crosslinked polymer. The chemicals that make ranci
by logfromblammo 8y ago
That is exactly what pan seasoning is. It's why the oil you use matters. The patina on a seasoned pan is a crosslinked polymer.
The chemicals that make rancid oils taste and smell bad are generally the smaller bits that come off the molecule when its double bonds are attacked by oxygen: the aldehydes and ketones, and the short saturated fatty acids like butyric acid.