Vol.36 Developing an iron frying pan

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Did you know that there are some oils that blend well with iron frying pans and some that don't?

Oils are divided into three types: drying oils, semi-drying oils, and non-drying oils, depending on their iodine value, which indicates the number of double bonds in the oils.

Drying oil : iodine value of 130 or more Linseed oil, perilla oil, grapeseed oil, etc.

Semi-drying oil : Iodine value is 100-130. Rapeseed oil, rice oil, salad oil, sesame oil, etc.

Non-drying oil : iodine value less than 100, olive oil, lard, etc.

Non-drying oils, as the name suggests, are difficult to dry and even if they are applied, they tend to come off easily when washed, so they are said to be unsuitable for applying oil.

Even if you only use olive oil, we recommend using a cost-effective oil such as salad oil when mixing the oil.

There is no problem with using olive oil when cooking, but for the reasons mentioned above, the oil does not blend in easily the more you use it, so it can be said that it is difficult to grow olive oil on cast iron frying pans.

A frying pan develops as the oil that has been absorbed into it dries and hardens repeatedly, so in order to make an iron frying pan easier to use, it will be easier to develop if you use a semi-drying oil or higher.

By the way, drying oils have the property of hardening when they dry, and it is said that oil paintings and oil-based pens are also made using this effect.

In addition, many drying oils are more nutritious and better for the body when used raw, such as on salads, but it is said that when heated they are prone to oxidization and turn into things that are not so good for the body, so for regular cooking it is thought that semi-drying oils are more suitable for preserving the health of your iron frying pans.

I hope you find this information useful.

We look forward to your continued support of Iwatetsu Ironware.