Paleo Diet and Paleolithic Diet Questions & Answers

Question

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The wok and cast iron pan are easy - I can heat coconut oil in them after they've been cleaned and coat the cooking surface. That doesn't work as well for the grinding plates and blades of the meat grinder. I'm looking for an oil that:

Is viscous enough to coat the parts without heating the oil first (so not coconut oil). Not too expensive. Something I might have other uses for in the kitchen (so not anything I wouldn't want to eat).

Thanks in advance.

flag	asked May 20 2012 at 23:35 firstmachineage 11●1

Blitherakt · Answer 1 · 2012-05-21 00:12:07Z UTC

Personally, I use mineral oil for utensils and seasoning wooden cutting boards after sanding. I want something that doesn't go rancid, and is flavor-neutral so I don't get unintended seasoning when I cook.

I know you asked for something you can reuse and eat, but for stuff that's sitting for a long time like a special-purpose knife or meat grinder dies, I think organic fats aren't a great idea.

Infinitum · Answer 2 · 2012-05-21 01:47:00Z UTC

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Best thing to use would be FOOD GRADE silicone spray. It's specifically made for protecting blades and plates between uses. Any type of oil or fat will run the risk of turning rancid and gummy between uses.

answered May 21 2012 at 1:47

Infinitum
51●3

	Ah, good point! Didn't think of that... – Blitherakt May 21 2012 at 1:52
	The manual specifically recommended vegetable oil, but did not suggest a type. My guess is that I'll use the grinder about once a month. I'll look into the Food Grade silicone sprays. The point about rancid oils not doing the job is a good one as well. – firstmachineage May 21 2012 at 4:11

Matt · Answer 3 · 2012-05-21 01:09:48Z UTC

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Not sure it would really matter. Even if you used some nasty rancid corn oil, the amount that you might consume in the future by simply using the utensils is miniscule.

answered May 21 2012 at 1:09

Matt
36.4k●2●10●69

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When it turns rancid, it gets gummy and loses some of the hygroscopic properties. The whole point of the oil coat is to keep water off of the surface, and broken-down oils and fats don't do well. Plus, they tend to get sticky and gummy when turned, so you have to clean your utensils before and after use. – Blitherakt May 21 2012 at 1:54

What oil would you use for cooking implements that need to be coated in oil before they’re stored?

3 Answers