- Nov 8, 2009
- Reaction score
- USDA Zone 3b/4a
A hard fat (which includes coconut oil!) is generally the best choice for cooking with heat, including seasoning a pan. They are more stable.I remember reading somewhere that flax oil has the highest smoke point. Might be a good one for seasoning, except that it also has the highest rancidity rate. That's why I prefer coconut oil- reasonable smoke point and takes a very long time to turn rancid.
What is the reason for heating after oiling?