"Kent" > wrote in -
september.org:

>
> "Aussie1" > wrote in message
> 5...
>> AKA Linseed oil..... Flaxseed is the 'food grade' version..............
>>
>>
>> http://sherylcanter.com/wordpress/20...sed-technique-
for-
>> seasoning-cast-iron/
>>
>>
>>
>> Chemistry of Cast Iron Seasoning: A Science-Based How-To
>> January 28, 2010, 6:31 pm
>>
>> The post after this one on "black rust" describes why you should heat
the
>> pan before applying oil for seasoning. This helps the seasoning to
adhere
>> and makes the pan pleasantly black.
>>
>> http://sherylcanter.com/wordpress/20...and-cast-iron-
>> seasoning/
>>
>> In a previous post, I illustrated how I cleaned and reseasoned an
antique
>> cast iron popover pan. This was my first attempt, and my seasoning
>> technique was somewhat haphazard because I couldn't find consistent,
>> science-based advice.


>>
> This is the kind of incredible garbage that Christopher Kimball,
publisher
> of Cook's Illustrated, comes up with to stay in business.
>
> Some of his is advice is good. Some of it, like using linseed oil to
make
> cast iron turn into a stable nonstick pan is absolute horseshit.
>




Would you care to show us all where the **** "Christopher Kimball" has got
anything at all to do with that website???


Or are you going to say Sheryl Canter is Kimball in drag??


http://sherylcanter.com/


You seem obsessed with Kimball.



--
Peter Lucas
Hobart
Tasmania


A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"