I cook with Dutch Oven sometimes. After you cook, you clean and very lightly oil the oven. Problem is, I don't use the dutch oven often so the next time I cook, the oil is rancid.
I've read that Coconut oil never goes rancid and is the best to use.
I've read that Crisco never goes rancid and is the best to use.
I've read the oil with the highest smokepoint (avocado oil) is the best to use.
I've read that the oil with the lowest oxidation index is the best to use (I have no idea which oil that is). No one seems to know.
If any one of you have advice or knowlege, I would like to hear it!
posted by luvmywife
on Jul 30, 2013 -