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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Makes sense. I may try avocado oil as well. Do you store cast iron with oil on it, or no? If so, what kind? Seems like oil would go rancid (I know I'm obsessed with that but it's so nasty), and might attract dust. 
[/quote]

I recently destroyed a huge batch of fried chicken by using shortening that had gone rancid, and can practically still taste it in my mouth, so I am very sensitive to your rancidity concern.  All I can say is that I often rub some vegetable oil on my skillet after I cook with it and I've never had a problem with rancidity. I don't know why that is, though my guess is that its because I'm storing the cast iron in a dark place and never going more than a few months between uses, so the oil gets heated before it has a chance to go bad.

P.S. Don't hate on all rancidity. Rancidity is what makes Reeses Peanut Butter Cups so delicious.[/quote]

I guess since I'm using it basically every day, I don't need to worry about rancidity. But the peanut butter cup thing???  :shock: [/quote]

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