this post was submitted on 02 Oct 2024
982 points (99.3% liked)

Greentext

4609 readers
1208 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 1 year ago
MODERATORS
 
you are viewing a single comment's thread
view the rest of the comments
[โ€“] [email protected] 4 points 2 months ago (1 children)

It's pretty likely that the temperature needed to polymerize the oil would destroy whatever compounds are responsible for making olive oil taste and smell the way it does. Plus, if done well, seasoning creates a permanent bond between the polymer and the metal, so you probably wouldn't get anything to come out of the seasoning into the food.

As for adding iron to the food, you might be thinking of acidic foods causing iron to leech out into the food. If the seasoning is "perfect" then this might not happen, but any weakspots in the seasoning can allow acids to corrode the pan if they're left there long enough. Common advice you'll find is to avoid cooking acidic food for long periods of time (e.g., simmering tomato sauce for several hours)

[โ€“] [email protected] 1 points 2 months ago

As for adding iron to the food, you might be thinking of acidic foods causing iron to leech out into the food.

No there are actual cast iron trinkets you can cook with to fortify your food with iron. I can't answer if that same effect would work through seasoning though.