hey /sci/, /ck/ here i tried asking over there but they don't

gentle self bump for science

>>8714520
My thought is that any unsaturated fat you subject to high temperatures in the presence of oxygen will undergo oxidation and cause rancid off flavors and aromas. However, I googled seasoning and they recommend using unsaturated fats/oils, which during the seasoning process, will undergo severe oxidation anyway. I dont know wtf they mean by polymerize- theyre probably referring to the fats forming a sooty, carbon film on the skillet that somehow protects it.

Anyway, I guess if you use rancid oil with off flavors and off odours, there is a possibility it might get stuck in the pores of the skillet and you will probably detect them later on because,these are,often detected by a human nose at even the tiniest concentrations. Just use canola oil or something man.

Also, how do you know,you flaxseed oil is rancid. Off flavor and odors? Commercially, they add Vitamin E and other antioxidants to oils to retard the oxidation process. I think bottles are designed to now to also inhibit light

>>8714520
/ck/ here

use Crisco my dude. Flax seed is not nearly as good imo, it always turned blotchy and I had to reseason. Used Crisco once and cooking on it is a dream

>>8715075
the goal is to actually polymerize the oil to create a nonstick surface

a "sooty" film would be counter productive

i'm assuming the flax oil is rancid because it's expired by several years, and it has an intrinsically short shelf life

>>8714520
It will create a bad taste in any food you cook within it after. Toss the rancid oil and incest in 10 dollars of decent oil which will last you years to come.

>>8715403
>incest in 10 dollars
Not sure that's what you meant to say. Autocomplete much? Or your Freudian slip's showing...