FarmerJamie
Mr. Sensitive
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- Dec 22, 2010
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Only 3 more skillets left to clean
I clean mine like this... oil + heat = oxidation = disease. I don't want to risk that. I'm already prone to atherosclerosis, I don't need to tempt fate by consuming any amount of oxidized oils .you didn't!?!? i sure hope you're kiddin' and i suspect you are but i wanna hear it again Sam...
I clean mine like this... oil + heat = oxidation = disease. I don't want to risk that. I'm already prone to atherosclerosis, I don't need to tempt fate by consuming any amount of oxidized oils .
I had to look at it for a while before I caught the joke. I thought @FarmerJamie had posted in the wrong thread and @flowerbug 's response was referring to sore muscles/chest pain.
She has pans she can swing with her good arm, I never touch the cast iron to clean
horrible stuff, it's no wonder why chronic disease is rampant in industrialized regions.The manufacturing process makes almost all commercial vegetable oils rancid before it's done. Then they have to deodorize them. Disolve oil out of source product with hexane. Heat hexane oil mixture on high for long enough to evaporate out all the hexane. Deodorize the oil.
RIPOnly 3 more skillets left to clean