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<blockquote data-quote="Jaylee" data-source="post: 2414332" data-attributes="member: 101136"><p>I have to admit to seeing the effects of residue from seed oils on commercial kitchen surfaces in the past that would make a garage look like an "operating theatre."</p><p>Now the carsonagenic properties with non stic Teflon gets mentioned but no-one has thought or brought up what is commonly used oil wise in conjunction in the frying pan?</p><p></p><p>Come to think of it. Doesn't the fried egg & bacon get a finger pointed too..? <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="Jaylee, post: 2414332, member: 101136"] I have to admit to seeing the effects of residue from seed oils on commercial kitchen surfaces in the past that would make a garage look like an "operating theatre." Now the carsonagenic properties with non stic Teflon gets mentioned but no-one has thought or brought up what is commonly used oil wise in conjunction in the frying pan? Come to think of it. Doesn't the fried egg & bacon get a finger pointed too..? ;) [/QUOTE]
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