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Old 10-23-2018, 12:04 PM
Doug D. Doug D. is offline
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Join Date: Mar 2012
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Default Re: Organic Seasoning Oils?

I'm not insisting you do anything one way or the other. Just saying that the thin layer of oil you apply and polymerize, to create an initial seasoning layer, for the application specified (pizza pans/baking sheets), doesn't seem to require organic. There are those who might even suggest that the operating temperature specified (300C/572F), which exceeds the smoke point of any cooking oil (that I can think of), may potentially produce carcinogenic compounds in any oil used.

But we're not really here to debate the subject of organic vs. non-organic. I'll just repeat the previous advice to just use whatever's cheapest that suits you, making sure it's baked on, in an extremely thin layer, hot enough and long enough to no longer feel tacky, and proceed from there.
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