- Remember those delicate, chemically reactive
polyunsaturated fats from chapter 2? They are great for
creating that nonstick coating on your skillet because they
oxidize and bond to the iron so easily—the exact process
that happens in your blood! It’s almost impossible to get a
nonstick coating with olive oil or saturated fats because they
are more chemically stable and not easily oxidized.
john hannent
(John Hannent)
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