What kind of oil is best for blending?

The term "developing" refers to the fact that an iron frying pan absorbs oil and becomes easier to use, but there are some oils that absorb oil easily and some that do not.

Oils are classified according to their iodine value, which indicates the number of double bonds in the oil.
① Drying oil: iodine value of 130 or more
② Semi-drying oil: Iodine value between 100 and 130
③ Non-drying oil: Iodine value of 100 or less
It can be divided into:
As the name suggests, oils that dry easily are difficult to remove, and oils that don't dry easily are easy to remove, so ① and ② are the oils that blend easily with an iron frying pan.
Specifically, drying oils, semi-drying oils, and non-drying oils are as follows:

① "Drying oil" Linseed oil, perilla oil, grapeseed oil, etc.
② "Semi-drying oil": rapeseed oil, corn oil, salad oil, sesame oil, rice oil, etc.
3. "Non-drying oil" Olive oil, lard, etc.

For the above reasons, we recommend methods ① and ② for the oil-mixing process to make it easier to use, but some methods ① will deteriorate if heated too much, so ② is more cost-effective. That doesn't mean you shouldn't use ③ either. For the reasons mentioned above, it doesn't blend well with iron frying pans, but there's no problem with using it for cooking, so don't worry.