On Fri, 12 Jun 2015 10:33:46 -0400, Joe Gwinn
wrote:

In article , Terry Coombs
wrote:

Jim Wilkins wrote:
"Mike Spencer" wrote in message
...


Surely anyone suggesting linseed as a lubricant is doing it toungue
in
cheek? Surely? :-o

--
Mike Spencer Nova Scotia, Canada

Haven't you noticed how badly misinformed a few posters here are? And
they are the most adamant that they are right and everyone else
wrong.. A little knowledge...

I've salvaged a motor that had been oiled with salad oil, which is
also unsaturated and polymerizes like linseed though not as solidly.
Old machine tools sometimes have a coating of hardened oil, maybe lard
oil?

-jsw

I switched to using olive oil to coat my wok and cast iron pans just
because the salad oil leaves a gummy mess.

What I've found to work best on cast iron pans is peanut oil. Smear
pan all over, heat up until it starts smoking, set aside. The oil
turns to varnish right away. Lard also works, but takes longer to
cure. Likewise tallow.

Joe Gwinn

Peanut oil is the one often recommended by chefs and cookware
manufacturers, supposedly because it has a high smoking temperature
and seals the cast-iron pores better than other oils.

I used it 40 years ago, but I don't like the smell and switched to
other oils. I never noticed a difference in how my pans behave but
there are so many other factors involved that it's hard to tell.

I'll bet that 20W-40 would work really well. 'Maybe even better if you
load it with graphite powder. d8-)

--
Ed Huntress