Given yesterday’s post…

…here’s a link to a blog post by a woman who really worked at figuring out the best way to season a cast iron pan:

I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. A Web page on cast iron posted by someone similarly obsessed with the science gave me two crucial clues, the phrases “polymerized fat” and “drying oil”. From there I was able to find the relevant scientific literature and put the pieces together.

The conclusion? High-quality flaxseed oil, applied in 6 thin coats. Not a fast process, but the blogger is happy with the results.

I may give this a try. Or, I may make the switch to enameled cast iron.

Mirrored from Kristine Smith.

My tweets

• Fri, 15:14: Can you crack the pigeon's second world war code? http://t.co/Ur9NaFcF via @guardian (h/t to DailyKos)
• Sat, 00:02: The last 15 minutes of "The Natural." A complete story within a story, with bonus sniffles.
• Sat, 09:43: Given yesterday’s post… http://t.co/QJWwdCbq