In another life, I was a certified Chef through the American Culinary Federation.
Worked in the industry for years and the wife and I built and ran two restaurants from 1993 to 2014. So now to my idea, I have used a lot of cast iron pots and pans in my day, and when properly seasoned, the iron does not rust. The key to this is a very thin coat of vegetable oil, applied and heated, and then repeated over and over again.
Now I did a little research, and some material scientists suggest that the properties of flaxseed oil work best because it, unlike other oils, will become harder and tougher than any other food-grade oil through a process called polymerization. Obviously the temperature of headers is hotter than a cast iron pan will ever get, so I'am not sure if it will work, But I'am going to give it a shot. The thinner the layer of oil, the better and more uniform the coating should be. What say you!!!!!
Worked in the industry for years and the wife and I built and ran two restaurants from 1993 to 2014. So now to my idea, I have used a lot of cast iron pots and pans in my day, and when properly seasoned, the iron does not rust. The key to this is a very thin coat of vegetable oil, applied and heated, and then repeated over and over again.
Now I did a little research, and some material scientists suggest that the properties of flaxseed oil work best because it, unlike other oils, will become harder and tougher than any other food-grade oil through a process called polymerization. Obviously the temperature of headers is hotter than a cast iron pan will ever get, so I'am not sure if it will work, But I'am going to give it a shot. The thinner the layer of oil, the better and more uniform the coating should be. What say you!!!!!
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