I saw this post a few years ago. Having read her other two posts on seasoning cast iron, I came to the conclusion that she was just making the science up as sh

I saw this post a few years ago. Having read her other two posts on seasoning cast iron, I came to the conclusion that she was just making the science up as she went along. In "Perfect Popovers" [1] she advises Avocado Oil for its high smoke point, out of fear that letting the oil smoke will release carcinogenic free radicals into your food. Then in this "Science-Based How-To" (three weeks later) she switches to flaxseed oil and suddenly isn't concerned about the free radicals anymore. There is no hypothesis testing, and there are no measurements of free radicals or polymerization. It's all conjecture. Her third post [2] calls out "black rust"/magnetite as a key component of seasoning cast iron, because "someone sent me some links". The links are not provided. I have no problem with her blogging about her experiences seasoning cast iron, but what she's doing is not science, and it is misleading to call it "science based". If the author were a chemist, biologist, or nutritionist, I could defer to her education and wouldn't be writing this comment. But her bio [3] doesn't indicate any such training. [1] http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/ http://sherylcanter.com/wordpress/2010/01/perfect-popovers-a... [2] http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/ http://sherylcanter.com/wordpress/2010/02/black-rust-and-cas... [3] http://sherylcanter.com/background.php http://sherylcanter.com/background.php