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

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  1. #1
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    Thumbs up To encourage you to continue your coconut oil binges!

    Coconut Oil is seriously AMAZING!! I am sure you all already know this, but I just wanted to reaffirm this in all of your minds with a video!

    Coconut Oil is Robert Downey Jr.'s Doppelganger - GiGi Eats Celebrities

    Do you use it for other things? I mention and test out other ways of using coconut oil too!

    Share your recipes, ideas, etc below!!

    Keep on eating this delicious saturated fat!

  2. #2
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    Wow you're so precious on your video

  3. #3
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    Quote Originally Posted by moluv View Post
    Wow you're so precious on your video
    ETA: I don't thing binging on coconut oil is a good idea, but ill eat some here and there.

  4. #4
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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!

  5. #5
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    I rarely use it, tastes too much like coconut, not a must flavor in many of my dishes. I also seem to have a rather explosive digestion with refined coconut stuff like coconut milk ... I think i can live without ...

  6. #6
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    Love the stuff. My favorite is the smell it gives when I season my cast iron pans with it.

    Have not tried it as a moisturizer yet, but might just start doing that soon.
    44 F 5'5
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  7. #7
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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.

  8. #8
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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?

  9. #9
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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.

  10. #10
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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.

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