Oh man... somebody said “Cast Iron”. That is a trigger word for me. (-:
tonight I’m rocking the Chicken Paprikash. Think Chicken with a ton of Sweet Hungarian paprika, onion,dry white wine, sautéed mushroom, Dijon and sour cream, chicken broth, etc. Throw that over rice.
its das bomb.
when I’m bored, nothing to do... I either go out in the garage, and just move my fishing gear around, etc. OR, re-season my cast iron in the oven. That is a night well spent.
From a previous post - I have also experience olive oil going rancid.I have been using avacado oil for a couple of years. I like the high smoke point. No evidence of rancid in my dutch oven stored in the garage for last 6 months. Of course it is Montana so cool in the garage all winter. All oil will go rancid over time so I guess it depends on your time frame for storing cast iron.
Heating oil in the pan hot enough, and long enough polymerizes the oil. Basically it turns it into something that is not oil any longer.From a previous post - I have also experience olive oil going rancid.
I have read that that if you heat the oil to the smoking point - it will prevent it from going rancid (denatures proteins or something like that?). That's what I do - I have never had a problem - but then again, my cast iron rarely goes for a long time between uses.