Originally Posted by ERD50
I really don't know, but if the oil is baked on as part of the seasoning process (rather than just wiped on cold at the end), I think that the high temperature converts it and keeps it from becoming rancid after that?
I can see fresh oil wiped on becoming rancid, but it doesn't seem like the seasoned layers go bad - maybe I never noticed.
Yes, that's what I thought I said... or at least what I meant to say. I was merely blabbing on about the rancidness in case that was why he mentioned not knowing what kind of oil to use.
In any event, the high heat the pans are subjected to should take care of any spoilage problems... or sanitation in general.
As an after thought; I would not use Mineral Oil because it evaporates quite quickly.
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"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
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