Dutch Oven Soup - DPChallenge Forums

Canon RF 24-70 f2.8 L IS

04/12/2011 04:20:13 PM · #52

Originally posted by GeneralE:

Well thank goodness you weren't using rapeseed oil! ;-)

Yikes! LOL, I guess I *am* using it now... it's just Canola by another name. :-P

Spork99

Canon EOS M6 Mk II

Canon EF-M 22mm STM Lens

04/12/2011 04:24:04 PM · #53

Originally posted by GeneralE:

Originally posted by Spork99:
Mineral oil is classified as a "non-drying oil". It won't polymerize or at least not easily, hence its use in motor oils, machine lubricants and as a transformer oil.

Thanks for the info -- I must have read about mineral oil in another context then.

It is frequently used on wooden cutting boards.

04/12/2011 04:28:10 PM · #54

Originally posted by BrennanOB:

Heating oil over 400 degrees causes oil to oxidize and hydrogenate snapping those long chain polymers that we wanted.

How is heating the oil going to hydrogenate it? What is the catalyst source for hydrogenation and what is the source of hydrogen gas to do this?

Message edited by author 2011-04-12 16:28:22.

kirbic

Nikon AF Nikkor 85mm f/1.8D

Canon RF 24-70 f2.8 L IS

04/12/2011 04:53:38 PM · #55

Originally posted by bassbone:

Originally posted by BrennanOB:
Heating oil over 400 degrees causes oil to oxidize and hydrogenate snapping those long chain polymers that we wanted.

How is heating the oil going to hydrogenate it? What is the catalyst source for hydrogenation and what is the source of hydrogen gas to do this?

I agree, hydrogenation can't happen. Oxidation certainly can, and it's the reason the oil turns dark. Not a problem at temperatures at or even somewhat above 500°F. If it were a problem above 400°F, the seasoned surface would never survive use for high-temperature cooking, which it does very nicely.

Louis

Nikon D800

04/12/2011 04:54:02 PM · #56

Does this refer to the smoke point? You should avoid heating all oils, but especially unsaturated oils (like extra virgin olive oil) to the smoke point, because they develop elements that have been found to cause cancer in lab rats.

BrennanOB

Canon EOS-1D Mark II

Tamron SP AF 28-75mm f/2.8 XR Di for Canon

04/12/2011 05:02:30 PM · #57

Originally posted by bassbone:

How is heating the oil going to hydrogenate it? What is the catalyst source for hydrogenation and what is the source of hydrogen gas to do this?

My chemistry is weak, but I have always heard that taking oil past it's smoke point will oxidize and hydrogenate it, essentially plasticizing the oil. Is this not the case?

Tamron SP AF 28-75mm f/2.8 XR Di for Canon

04/12/2011 05:16:44 PM · #58

Originally posted by BrennanOB:

Originally posted by bassbone:
How is heating the oil going to hydrogenate it? What is the catalyst source for hydrogenation and what is the source of hydrogen gas to do this?

My chemistry is weak, but I have always heard that taking oil past it's smoke point will oxidize and hydrogenate it, essentially plasticizing the oil. Is this not the case?

You are a bit mistaken. You need a catalyst and hydrogen source for hydrogenation. Hydrogenation is a reductive process not an oxidative one and hydrogetion of oils is only possible under extreme conditions (high pressure, hydrogen atmosphere, and in the presence of a suitable catalyst such as palladium metal etc).

However, oxidation is possible as there is an abundant source of oxygen gas in the atmosphere and many oxidative chemical reactions are accelerated by extreme heat.

BrennanOB

Canon EOS-1D Mark II

04/12/2011 05:21:44 PM · #59

So from a chemical viewpoint, is there an advantage or a disadvantage to seasoning cast iron past the smoke point of the oil you are using?

hajeka

Canon RF 24-105mm F/4L IS USM

04/12/2011 05:23:13 PM · #60

I love this thread :) Just missing the "soup" part :(

kirbic

Canon RF 24-70 f2.8 L IS

04/12/2011 05:23:39 PM · #61

Originally posted by Louis:

Actually, you *must* take it above smoke point by definition to season. Remember that the toxic components created when oil smokes are released, so they are no longer present on the seasoned pan.

Canon 12x IS USM (S3 IS built-in Lens) -- 36-432mm (35mm EQ)

04/12/2011 05:27:58 PM · #62

Originally posted by BrennanOB:

So from a chemical viewpoint, is there an advantage or a disadvantage to seasoning cast iron past the smoke point of the oil you are using?

It is actually quite complex chemistry that is going on, but some of the reactions are believed to be radical initiated and require extreme temperatures. These radicals are key in forming the cross polymerization reactions that create the seasoned surface. Therefore, getting above the smoke point is believed to be required to get the polymerization to occur.

Message edited by author 2011-04-12 17:28:32.

GeneralE

Canon PowerShot S3 IS

04/12/2011 05:31:09 PM · #63

Does anyone else find it ironic that so many people are anti-teflon, but are willing to make a hydrocarbon-derived polymer (i.e. plastic) coating themselves under relatively uncontrolled coonditions?

Art Roflmao

Canon EOS-6D Mark II

Canon EF 24-105mm f/4.0L IS

04/12/2011 05:32:19 PM · #64

Originally posted by hajeka:

I love this thread :) Just missing the "soup" part :(

No soup for you!

BrennanOB

Canon EOS-1D Mark II

Tamron SP AF 28-75mm f/2.8 XR Di for Canon

04/12/2011 05:34:29 PM · #65

Originally posted by hajeka:

I love this thread :) Just missing the "soup" part :(

Ok so I was wrong about that. Any arguments against Soup, beautifull soup its the only one we have thats all soups.

04/12/2011 05:34:58 PM · #66

Originally posted by GeneralE:

Does anyone else find it ironic that so many people are anti-teflon, but are willing to make a hydrocarbon-derived polymer (i.e. plastic) coating themselves under relatively uncontrolled coonditions?

Yes, I've noticed that. It's quite hysterical. But the funny thing is, this home-brewed "teflon" gives a MUCH better sear to the finished product (food) than the teflon does. I wonder why?

R.

04/12/2011 05:39:29 PM · #67

Originally posted by Bear_Music:

Originally posted by GeneralE:
Does anyone else find it ironic that so many people are anti-teflon, but are willing to make a hydrocarbon-derived polymer (i.e. plastic) coating themselves under relatively uncontrolled coonditions?

Yes, I've noticed that. It's quite hysterical. But the funny thing is, this home-brewed "teflon" gives a MUCH better sear to the finished product (food) than the teflon does. I wonder why?

R.

Likely it has more to do with the mass of the pan and it's ability to retain heat than it does to the actual surface properties of the pan....

Nikon AF Nikkor 85mm f/1.8D

04/12/2011 05:43:04 PM · #68

Originally posted by BrennanOB:

Originally posted by hajeka:
I love this thread :) Just missing the "soup" part :(

Ok so I was wrong about that. Any arguments against Soup, beautifull soup its the only one we have thats all soups.

Beautiful Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau - ootiful Soo - oop!
Beau - ootiful Soo - oop!
Soo - oop of the e - e - evening,
Beautiful, beautiful Soup!

Beautiful Soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two p
ennyworth only of beautiful Soup?
Pennyworth only of beautiful Soup?
Beau - ootiful Soo - oop!
Beau - ootiful Soo - oop!
Soo - oop of the e - e - evening,
Beautiful, beautiful Soup!

Louis

Nikon D800

04/12/2011 06:50:15 PM · #69

Originally posted by BrennanOB:

It's kind of hilarious that Amazon says that customers who bought that book also bought a pre-seasoned cast iron skillet!

sfalice

Canon PowerShot SX60 HS

04/12/2011 07:36:31 PM · #70

I wonder if the discussion should continue on how to keep cast iron equipment seasoned.

My rules:

1. NEVER use soap.
2. a. Wash with water and a stiff brush & dry
or b. Clean with rag or paper towel
3. Apply a light coat of oil (I use olive oil, the only oil in my kitchen)
4. Heat over a high flame/heat for a few seconds (30 seconds, maybe tops?)
5. Upon occasion, go over the pan with a fine scouring pad for sticky bits.

Any other thoughts?

David Ey

Nikon D80

Nikon AF Micro-Nikkor 60mm f2.8D

04/12/2011 07:47:06 PM · #71

Originally posted by Bear_Music:

Soup Beautiful Soup, Beautiful, beautiful Soup!

hey Bear, what play was that in? I'm thinking "OLIVER"

bergiekat

Canon EOS-5D Mark IV

Canon EF 24-70 2.8L II

04/12/2011 08:19:07 PM · #72

Originally posted by sfalice:

I agree all the way around with what you've said, even the olive oil part! :)

Years (and years) ago, we had a super large cast iron skillet, about 4" tall and who knows how big across, but we cooked deep dish pizza in it and 6 of us couldn't eat it all!! It tasted amazing!!!!

Message edited by author 2011-04-12 20:22:48.

bergiekat

Canon EOS-5D Mark IV

Canon EF 24-70 2.8L II

04/12/2011 08:25:27 PM · #73

Splendid Soups might be a good one!

04/12/2011 09:17:25 PM · #74

Originally posted by David Ey:

Originally posted by Bear_Music:
Soup Beautiful Soup, Beautiful, beautiful Soup!

hey Bear, what play was that in? I'm thinking "OLIVER"

I donno about plays, but it's Lewis Carrol, Alice in Wonderland or Through the Looking Glass, not sure which one right now. Not sure I transcribed it accurately either, for that matter, but close enough.

R.