Chemistry of Cast Iron Seasoning (2010)

Re:Chemistry of Cast Iron Seasoning (2010) by ikawe on Saturday November 15, 2014 @10:38AM (#8611852)

This article is targeting people who want to do a really serious job of creating that non-stick layer - and good for them. But I would forgive you if you were too lazy to follow their instructions (I probably am).

But a rudimentary seasoning is really easy:

Wipe some oil over the pan. Use as [high temp oil] as possible, but whatever you have will work. Wipe off any access with a paper towel. Put it in your oven at 230(C)/450(F) for at least 30 minutes. (careful it will smoke a bit).

I couldn't recommend using it at all without some base layer of seasoning. It's really easy to do and lasts quite a while, even if you don't follow the articles really thorough methodology.

source: me - frying with cast-irons twice a day for 10 years

[high temp oil] aka those with the highest "smoke point" http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_t...

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Re:Chemistry of Cast Iron Seasoning (2010) by maxerickson on Saturday November 15, 2014 @10:42AM (#8611860)

Much of the point of the article is that smoke point is a less useful guide than the composition of the oil.

If you don't want to use flax seed oil, just use canola oil.

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