Para rizar un poco mas el rizo. He estado leyendo sobre la química que hay detrás de curar las sartenes (polimerización), y me da vueltas la cabeza ahora para elegir que aceite usar.
Según este articulo el mejor aceite es el de linaza, que resulta ser uno de los aceites mas insaturados (con un nivel de absorción de yodo mas alto)
http://www.journeytoforever.org/biodiesel_yield.html#highiodine
Por el contrario el aceite de oliva es bastante "regular", que era mi idea inicial. Pero luego he leido esto:
I will disagree with the top answers here and say that it is best to look for something saturated, with low iodine value. I personally stand by lard, but there are other options.
The advice that suggests high iodine oils is based on their easy polymerisation. So, if you don't execute your process perfectly, you end up with a polymer layer for a high iodine oil, and a greasy pan for a low iodine oil. Sounds like high iodine wins, right?
Well, this superficial advantage is actually their biggest disadvantage. The polymer you get from a badly executed seasoning with a high iodine oil is a major PITA. Enough of the abundant "sticky sites" on the molecules of the oil have made a connection to form the polymer - but even more are still free, available to grab on to something else, for example the food you are frying. The coating is soft, gummy, and sticky, and I have had it come off in patches during use. It can be hardened under the right circumstances, but that's not easier than getting a low iodine oil to harden (and I suspect it might be even trickier)
Y ahora ya no se que pensar. ¿Con que lo hacéis vosotros?
