"Joe Gwinn" wrote in message
...
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

I chipped and scraped out my grandmother's baked-on crust and cook
breakfast in a few drops of olive oil, then lightly wash the frypan
with Dawn and a plastic brush. The remaining black coating is thin but
very stable and the iron doesn't rust while drip-drying. Omelettes
come loose easily in it without splitting.

I don't run the wood stove hot enough to make the oil smoke.

-jsw