3 ms·
Oil supposedly also dissolves capsaicin. Maybe put a half a cup to a cup of evoo and warm up the oil, swirling it around next time? Then you can let it cool d
by bb88 3y ago
Oil supposedly also dissolves capsaicin.
Maybe put a half a cup to a cup of evoo and warm up the oil, swirling it around next time? Then you can let it cool down and maybe use this to solidify the oil?
https://www.amazon.com/FryAway-DF413/dp/B09CRN1MM1 https://www.amazon.com/FryAway-DF413/dp/B09CRN1MM1
That would also mean you wouldn't need to season your pan again.
- dheera 3y agoDon't season your pan with EVOO, its smoke point is too low. Avocado oil works well for seasoning.
- Tabular-Iceberg 3y agoWhat does smoke point have to do with it? What you want is a high iodine value. Both avocado and olive oil have low iodine values, and they’re premium oils, so doubly wasteful for cast iron seasoning.
- dekhn 3y agoI think the idea is the higher the smoke point the easier it is to bring the oil to a high temperature to get it to polymerize. I don't know if this is true, as my pan came preseasoned and then I mainly add to that by carbonizing previous bits.