That's exactly backwards, I believe: the polymerization works best with unsaturated fats, something like grapeseed oil being the best.īecause of the chemical structure of unsaturated fat it is more reactive and will form the non-stick coating at a lower temperature. I've read elsewhere that using a saturated fat (ie: lard) will produce a better finish than an unsaturated vegetable oil. I have a fair bit of duck fat sitting in my fridge right now, so I was thinking of using that. On the other hand, it looks like the process here is chemically altering the fat which would require a much higher temperature for a saturated fat over an unsaturated one. Is the type of fat important? I've read elsewhere that using a saturated fat (ie: lard) will produce a better finish than an unsaturated vegetable oil. I'll either try to find it in the library or order it myself. It looks like a great book, and excellent reviews on Amazon. This method uses hot water only and an abrasive side of a ‘For non-stick’ sponge.Ĭover the wood with soaked cloth and some aluminum foil if using the 40 min method (ed.: use just enough oil and there will be less smoke.)Ī different method uses pretty much the same but an oven at 300 for 40 min. Oil spread over the entire inner wok using paper towels. Dry with something lint free: paper towels, then continue drying over low heat.ġ/2 tsp. Vigorously wash both sides w Stainless-steel scouring pad removes machine oil.
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