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Chemistry of Cast Iron Seasoning: A Science-Based How-To

Chemistry of Cast Iron Seasoning: A Science-Based How-To
The post after this one on “black rust” describes why you should heat the pan before applying oil for seasoning. This helps the seasoning to adhere and makes the pan pleasantly black. In a previous post, I illustrated how I cleaned and reseasoned an antique cast iron popover pan. This was my first attempt, and my seasoning technique was somewhat haphazard because I couldn’t find consistent, science-based advice. I used a combination of organic avocado oil and strained drippings from organic bacon. This worked pretty well on the popover pan, which doesn’t have a polished surface. I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. The pictures below are both of the same antique cast iron skillet. Griswold skillet closeups: old seasoning on left, new seasoning on right Start With the Right Oil (It’s Not What You Think) They are all wrong. The oil used by artists and woodturners is linseed oil.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Related:  HomeFood/Recipesthe best advice for seasonong a CAST IRON pan (+usage tips)

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Cast Iron Seasoning - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast Initial SeasoningOnce free of rust and previous build-up, the pan must be given an initial seasoning. This first layer of polymerized fat will help prevent the return of rust and provide a foundation upon which to build a good, slick new coat of long term seasoning. Methods for basic seasoning vary. Most people just end up adopting a routine that has proven successful for them and sticking with it.

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