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Is it true that deep frying in bare cast iron is bad?

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Is it true that deep frying in bare cast iron is bad?

takadi | Jul 17, 2014 08:30 PM

I've been reading that oils in contact with iron will degrade, oxidize and go rancid faster when deep frying in bare cast iron as opposed to non-stick or enameled cast iron. I always thought that the seasoning protects the food from coming in contact with bare iron. I have noticed that the oils I used when deep frying in my bare cast iron wok turns dark after 3 or 4 uses.

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