cooldown chemistry of seasoning cast iron with flaxseed
So I have started seasoning cookware with thin layers of flaxseed oil as per the advice from @sheryl_canter with simply outstanding results. Thank you Sheryl! I have a mountain of pans to process so I'm starting to wonder how necessary it is to begin from a cold start and let the oven completely cool with the door shut before the next cycle.
If I wait until the oven cools to 100°C then open the door to accelerate cooling, then re-season and proceed as soon as I can handle them, am I going to miss out on much plasticisation chemistry?
My oven does about 285°C at full tilt with the fan on and takes about five hours to become cool enough to handle with the door shut and the power off.
Pictures about "cooldown chemistry of seasoning cast iron with flaxseed"
Seasoning Cast Iron (Flaxseed vs. Old School methods)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Erik Mclean, Erik Mclean, Milan, Caleb Oquendo