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Jerry Avins Jerry Avins is offline
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Default Porcelain coated iron vs. cast iron skillet

pltrgyst wrote:
> On Mon, 27 Aug 2007 00:40:07 -0400, Jerry Avins > wrote:
>
>> If plain cast-iron skillets are a chore for you to maintain, you must be
>> doing something the hard way. Have you read the admittedly idiosyncratic
>> bit at http://users.erols.com/jyavins/season.htm ?

>
> "If it is very fresh, refrigerated and unprocessed, linseed oil is suitable for
> human consumption..."
>
> It's like mineral oil in that regard -- I wouldn't trust any container
> (especially from a hardware store!) that does not state "food quality" or
> something similar.


I don't use it on salads as cheap flax-seed oil, but I season pans with
it. Once it oxidizes to varnish, it's even more neutral than my dining
room table. Would you avoid eating a bit of food from table finished in
linseed or tung oil?

Jerry
--
Engineering is the art of making what you want from things you can get.
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