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You want it to smoke when seasoning. That's an indication that free-radicals are being created which set off the polymerization of the oil and create the season
by black6 6y ago
You want it to smoke when seasoning. That's an indication that free-radicals are being created which set off the polymerization of the oil and create the seasoning. Low smoke-point oils are more convenient because they start polymerizing at lower temps.
- black6 6y agoYou don't want it to smoke when cooking, because ingesting the free-radicals is generally considered unhealthy ;)
- TheSpiceIsLife 6y agoThis is a glaring connection I rarely see people make. In fact, I've been banging on about it for 15 or so years, and, I kid you not, you're the first person I've seen being this up. Strange! Unusual cross section of knowledge: I studied nutritional medicine in a formal capacity for four years 2000 through 2003 inclusive, and I'm also a welder by trade.
- jacquesm 6y agoAt the cross roads of knowledge domains interesting conclusions can be drawn, and sometimes fruitful cross pollination occurs. One thing about the successful founders that I know is that they are not confined to just one domain, and I have been wondering for a long time if that is a trait that helps them to be successful.
- refurb 6y agoThe free radicals don't stick around for very long, maybe seconds before they react with something else. And cooking in general create a bunch of carcinogens like acrylamide, etc. You can reduce it, but it's tough to eliminate it completely.