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Thread: To encourage you to continue your coconut oil binges! page 2

  1. #11
    Katharina's Avatar
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    I don't like the taste of coconut oil, so I use the one that has mildly had its flavor removed. I use that one all the time for cooking. Does anyone know, if coconut oil has any beneficial effect on skin problems? Rosacea in particular. My boyfriend suffers from this.
    I think I'll start slathering it in my face. My skin gets so dry after showers.

  2. #12
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    Quote Originally Posted by Katharina View Post
    I don't like the taste of coconut oil, so I use the one that has mildly had its flavor removed. I use that one all the time for cooking. Does anyone know, if coconut oil has any beneficial effect on skin problems? Rosacea in particular. My boyfriend suffers from this.
    I think I'll start slathering it in my face. My skin gets so dry after showers.
    I have heard that coconut oil is great for skin ailments such as rosacea and yeast infections! Definitely give it a try! Nothing to lose, everything to gain!

  3. #13
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    Quote Originally Posted by moluv View Post
    ETA: I don't thing binging on coconut oil is a good idea, but ill eat some here and there.
    Ha ha! Don't worry, I totally DIDN'T eat those huge spoonful!

  4. #14
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    Quote Originally Posted by Kris T View Post
    My favorite is the smell it gives when I season my cast iron pans with it.
    Hmm?

    The way you season a cast iron pan is by oxidizing an oil. The oxidized fat turns into a glass-like sheen to provide that awesome non-stick finish. Coconut oil is one of the most oxidation-resistant oils out there since it is almost entirely saturated fats. Good choices to season a cast iron pan are flaxseed oil, safflower oil, soybean oil and canola oil because they break down so rapidly and oxidize so completely. It's a sin to use coconut oil to season a cast iron pan!

    I had to nitpick there. If you refuse to buy those fats, you could use a refined olive oil, though it won't be as effective. I use cheap olive oil and get modest results. They'd be much better using flaxseed oil or safflower oil, but I won't buy them.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  5. #15
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    Quote Originally Posted by ChocoTaco369 View Post
    They'd be much better using flaxseed oil or safflower oil, but I won't buy them.
    Why not cheap-as-hell soybean oil? Since you're completely oxidizing -> polymerizing the fat, where's the harm in using it to season a cast iron pan?

  6. #16
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    Coconut oil/milk noticeably increases the inflammation within my body if I eat too much.

  7. #17
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    Quote Originally Posted by yodiewan View Post
    Why not cheap-as-hell soybean oil? Since you're completely oxidizing -> polymerizing the fat, where's the harm in using it to season a cast iron pan?
    Safflower oil is just as readily available and will work better. For $4 it's a fine parts lubricant.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  8. #18
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    Quote Originally Posted by ChocoTaco369 View Post
    Safflower oil is just as readily available and will work better. For $4 it's a fine parts lubricant.
    Sooo, why won't you buy safflower oil? Sorry, I'm not trying to be contentious, this is more of a thought exercise. I'm not ragging on your personal choice of seasoning oil or anything; I'm just really interested in the science of seasoning cast iron.

  9. #19
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    Sooo, why won't you buy safflower oil? Sorry, I'm not trying to be contentious, this is more of a thought exercise. I'm not ragging on your personal choice of seasoning oil or anything; I'm just really interested in the science of seasoning cast iron.
    Maybe because he doesn't otherwise use it and it does not take a lot of oil to season a pan?

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  10. #20
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    Quote Originally Posted by yodiewan View Post
    Sooo, why won't you buy safflower oil? Sorry, I'm not trying to be contentious, this is more of a thought exercise. I'm not ragging on your personal choice of seasoning oil or anything; I'm just really interested in the science of seasoning cast iron.
    I just don't want to. Principles. Seed oil manufacturers make more than enough money off the suffering of others, and I won't contribute. I'd rather get a comparatively lousy finish on my pans. I maintain them very well so they look great using olive oil, though. I clean and scrub them meticulously and bake them after each use to maintain the finish. For a person that isn't as meticulous and want the best finish possible, it's flaxseed oil and safflower oil.

    Also, what mags said. It's like half a teaspoon to maintain a pan, and since I don't fry much a bottle of safflower oil would literally last years. I don't need the space taken up in my tiny pantry.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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