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Tweeted twitter.com/StackCooking/status/1523045005509955585
removed the health part, it is off topic
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rumtscho ♦
rumtscho ♦
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I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed away mechanically while cooking without burning in or something like that. To season the pan and create the "non-stick" effect, I used instructions from a german webpage on seasoning pans.

However, searching around, it seems to me the only source of information about frying pans and how to season them seems to be oral traditioned knowledge that everybody just passes on. I've seen so many different webblogs / youtube-videos / information-pages on pans and how to treat them, which are in general inconsistent with each other (what oil to use, what temperature, potatoe peels yes / no, salt yes / no, how often to repeat the process .... ). What's even worse, none of the sources I consulted so far has an answer to the questions:

  • What does the anti-stick-layer consist of?
  • How exactly does this layer prevent sticking (linked to the first question)?
  • Is the layer good or bad for my health?

Even if I found a webblog that answers this questions, I wouldn't know where this knowledge would stem from, and wether it is trustworthy. Unless somebody had actually done research on this questions. So my question is:

Is there research about the non-stick-layer of seasoned iron pans, especially what it consists of, how it is formed (best) and wether it's detrimental for ones health?

If somebody has an answer, please also provide a link / an adress, or another way to obtain the details of the research. By research I don't necessarily mean a study conducted by a public institute. It could also just be some person who executed some experiments, and shared the results along with the details of the experiments.

Additional information: Since I have forged iron pans, I'm asking about the seasoning of forged iron pans. Since I assume the non-stick layer of cast-iron pans doesn't differ too mutch, the question can be broadened to address any type of iron-pan seasoning.

I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed away mechanically while cooking without burning in or something like that. To season the pan and create the "non-stick" effect, I used instructions from a german webpage on seasoning pans.

However, searching around, it seems to me the only source of information about frying pans and how to season them seems to be oral traditioned knowledge that everybody just passes on. I've seen so many different webblogs / youtube-videos / information-pages on pans and how to treat them, which are in general inconsistent with each other (what oil to use, what temperature, potatoe peels yes / no, salt yes / no, how often to repeat the process .... ). What's even worse, none of the sources I consulted so far has an answer to the questions:

  • What does the anti-stick-layer consist of?
  • How exactly does this layer prevent sticking (linked to the first question)?
  • Is the layer good or bad for my health?

Even if I found a webblog that answers this questions, I wouldn't know where this knowledge would stem from, and wether it is trustworthy. Unless somebody had actually done research on this questions. So my question is:

Is there research about the non-stick-layer of seasoned iron pans, especially what it consists of, how it is formed (best) and wether it's detrimental for ones health?

If somebody has an answer, please also provide a link / an adress, or another way to obtain the details of the research. By research I don't necessarily mean a study conducted by a public institute. It could also just be some person who executed some experiments, and shared the results along with the details of the experiments.

Additional information: Since I have forged iron pans, I'm asking about the seasoning of forged iron pans. Since I assume the non-stick layer of cast-iron pans doesn't differ too mutch, the question can be broadened to address any type of iron-pan seasoning.

I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed away mechanically while cooking without burning in or something like that. To season the pan and create the "non-stick" effect, I used instructions from a german webpage on seasoning pans.

However, searching around, it seems to me the only source of information about frying pans and how to season them seems to be oral traditioned knowledge that everybody just passes on. I've seen so many different webblogs / youtube-videos / information-pages on pans and how to treat them, which are in general inconsistent with each other (what oil to use, what temperature, potatoe peels yes / no, salt yes / no, how often to repeat the process .... ). What's even worse, none of the sources I consulted so far has an answer to the questions:

  • What does the anti-stick-layer consist of?
  • How exactly does this layer prevent sticking (linked to the first question)?

Even if I found a webblog that answers this questions, I wouldn't know where this knowledge would stem from, and wether it is trustworthy. Unless somebody had actually done research on this questions. So my question is:

Is there research about the non-stick-layer of seasoned iron pans, especially what it consists of, how it is formed (best) and wether it's detrimental for ones health?

If somebody has an answer, please also provide a link / an adress, or another way to obtain the details of the research. By research I don't necessarily mean a study conducted by a public institute. It could also just be some person who executed some experiments, and shared the results along with the details of the experiments.

Additional information: Since I have forged iron pans, I'm asking about the seasoning of forged iron pans. Since I assume the non-stick layer of cast-iron pans doesn't differ too mutch, the question can be broadened to address any type of iron-pan seasoning.

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Quantumwhisp
Quantumwhisp
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Seasoning a forged iron pan / cast iron pan - Is there any research about the process?

I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed away mechanically while cooking without burning in or something like that. To season the pan and create the "non-stick" effect, I used instructions from a german webpage on seasoning pans.

However, searching around, it seems to me the only source of information about frying pans and how to season them seems to be oral traditioned knowledge that everybody just passes on. I've seen so many different webblogs / youtube-videos / information-pages on pans and how to treat them, which are in general inconsistent with each other (what oil to use, what temperature, potatoe peels yes / no, salt yes / no, how often to repeat the process .... ). What's even worse, none of the sources I consulted so far has an answer to the questions:

  • What does the anti-stick-layer consist of?
  • How exactly does this layer prevent sticking (linked to the first question)?
  • Is the layer good or bad for my health?

Even if I found a webblog that answers this questions, I wouldn't know where this knowledge would stem from, and wether it is trustworthy. Unless somebody had actually done research on this questions. So my question is:

Is there research about the non-stick-layer of seasoned iron pans, especially what it consists of, how it is formed (best) and wether it's detrimental for ones health?

If somebody has an answer, please also provide a link / an adress, or another way to obtain the details of the research. By research I don't necessarily mean a study conducted by a public institute. It could also just be some person who executed some experiments, and shared the results along with the details of the experiments.

Additional information: Since I have forged iron pans, I'm asking about the seasoning of forged iron pans. Since I assume the non-stick layer of cast-iron pans doesn't differ too mutch, the question can be broadened to address any type of iron-pan seasoning.