Later Teflon hello Cast Iron "Frying an egg in a Cast Iron pan"

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That is the best flax oil... I know the folks that started making it... they were the first in the US to make it, in Ferndale Wa.. I used to buy directly from them, when I lived in that area... They sold fish directly off the boats... they started from nothing and have grown exponentially...

http://www.barleans.com/history.asp
 
16 oz. $18...



Thank You Sir...added to my wish list...
Once things are seasoned correctly can we go back to using Canola for cooking purposes?


Sure... any cooking oil... However, flax oil is not rated for cooking... as you will note from the pan when done... It's smoke point is way too low.. Barleans has recipes on their web site...
 
Sorry to resurrect an old thread, but does anyone know what is chemically being formed into a glasslike substance from burned flax seed (or any) oil on a "seasoned pan" ? As Dave notes, both canola and (the expert-preferred) flax oil have very low smoke points. Normally they'd be considered poor oils???

This looks worthy of a bookmark:
https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils

Wish I knew what happened to my mom's old CI pan. Yes, it was as slippery as Teflon. Fried eggs were never an issue for her.
 
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