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jonKranked

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Nov 10, 2005
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Also @jdcamb the best I've found is flax seed oil. Apparently Omega 3 fatty acids polymerize to form a super durable coating on cast iron, and flax side has the highest concentration of them.
 

Toshi

Harbinger of Doom
Oct 23, 2001
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Also @jdcamb the best I've found is flax seed oil. Apparently Omega 3 fatty acids polymerize to form a super durable coating on cast iron, and flax side has the highest concentration of them.
Yeah, I wouldn’t use PUFAs whether n-3 or -6 on anything heated.

E59C9043-F2C0-461F-862B-F3F3E2A9C76B.jpeg


HODEs are oxidated products of PUFAs. They lead to LDL oxidation among other things. These data are after this protocol, noting heating to 180 C:

A10C9870-9BA0-4FE5-A1C1-EF15F7A248E6.png


reference: https://link.springer.com/article/10.1007/s12033-007-0057-6
 

6thElement

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Jul 29, 2008
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Toshi

Harbinger of Doom
Oct 23, 2001
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Can someone summarize, am I supposed to be using Shimano mineral oil or SRAM 0W-30?
For anything that is heated I’d suggest saturated fat.

Basically, the cure for wandering Shimano bite point is bacon grease.
 

jonKranked

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