You know how sometimes, when you cook with certain oils (soybean, peanut, and canola seem to be the worst I've tried) the oil winds up as this hard-but-slightly sticky residue that puts up remarkable resistance to removing it from your pans and stovetop? This drives me nuts! Can anyone help me with any of the following?
What oils are least likely to do this?
Once you've gummed up a pan, what's the best way to un-gum it? I find Bon Ami cleanser will do it, but it takes a whole lot of elbow grease.
Is there anything unhealthy about this phenomenon? I've heard the designations "drying oils" and "non-drying oils", and I'm guessing that this is an example of the former, but maybe I'm seeing the effects of getting the oils hotter than they should be, creating free radicals or other nasties? Or something?