Heat can polymerize some oils pretty quickly. Thinking flax oil is a very easily to polymerize one (it's fast but kind of fragile to season cast iron with it).

Heat can polymerize some oils pretty quickly. Thinking flax oil is a very easily to polymerize one (it's fast but kind of fragile to season cast iron with it). Ever have a bottle of cooking oil go bad and it forms that sticky residue on outside? As I understand this is the oil polymerizing. Wondering if having oils polymerize makes it so the outside of the linked molecule links in some way that water is prevented from being repelled as well (or it busts it into much smaller droplets they couldn't see). The abnormally stable part throws me off though. If someone could liberate this paper that'd be great.