- #1
Tom Lever
- 2
- 0
Yesterday morning, before work, I cooked eggs in canola oil in a cast-iron pan. Afterward, I rinsed out the pan and heated it to dry it. By mistake, I left the stove on. When I returned home, in addition to my house being smokey and smelling like IHOP, my cast-iron pan was lined with a tight-clinging plastic-y substance. I spent a while scraping out the pan, washing it, rinsing it with canola oil, and re-oiling it. Afterward, though, I was rewarded when I discovered that I had accidentally reconditioned the pan! There was not the slightest stick when I cooked some chicken!
Questions:
1. What substance(s) were formed from slowly heating the canola oil over time?
2. If the substance forming the new non-stick coating on the pan is a plastic, will adding canola oil at room temperature cause blending or bonding with or to the coating?
3. To what temperature does the cast-iron pan need to be raised to cause blending or bonding between the coating and fresh canola oil?
Questions:
1. What substance(s) were formed from slowly heating the canola oil over time?
2. If the substance forming the new non-stick coating on the pan is a plastic, will adding canola oil at room temperature cause blending or bonding with or to the coating?
3. To what temperature does the cast-iron pan need to be raised to cause blending or bonding between the coating and fresh canola oil?