What is the smoke point threshold and polymerization chemistry difference when using grapeseed oil versus avocado oil for seasoning a vintage Wagner cast iron skillet?
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The searches the AI actually ran for this prompt.
SEED QUERY
What is the smoke point threshold and polymerization chemistry difference when using grapeseed oil versus avocado oil for seasoning a vintage Wagner cast iron skillet?
2 real searches · 1 real-search pass
Badge and edge weight = share of passes that produced the query. Hover a query for its intent and routing format.
Query classes
Google's semantic query class for every sub-query: what kind of answer each search is after, simulated vs real.
Classifying 2 queries…
Searches and sources
ChatGPT2 real searches · gpt-6
grapeseed oil fatty acid composition linoleic acid smoke point avocado oil fatty acid composition oleic acid smoke point study Google ↗
drying oil autoxidation linoleic acid polymerization crosslinking mechanism seasoning cast iron oil thin layer temperature Google ↗
- Review of the kinetics and simulations of linseed oil autoxidation · doi.org
- 3.2. Drying oils · pure.uva.nl
- Smoke points and fatty acid distribution of common culinary oils and fats including chia oil · soundbitesrd.com
- Acta Scientific Nutritional Health · actascientific.com
- Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating · elysianoliveco.com
Queries
2 queries · click a column to sort
| Query / type | Search | Intent | Query class | Routing format | Cluster | Freq ↓ | Weight |
|---|---|---|---|---|---|---|---|
grapeseed oil fatty acid composition linoleic acid smoke point avocado oil fatty acid composition oleic acid smoke point study OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 | |
drying oil autoxidation linoleic acid polymerization crosslinking mechanism seasoning cast iron oil thin layer temperature OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 |