Skip to main content
Seasoned Advice

Return to Answer

added 112 characters in body
Source Link
CrossRoads
CrossRoads
  • 141
  • 3

Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

and the article it links to "that explains the science behind seasoning".

Another https://www.eatthis.com/season-cast-iron-tips/ "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to the metal, which helps create that non-stick surface on a cast-iron skillet."

And more on the science of it: https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html

Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

and the article it links to "that explains the science behind seasoning".

Another https://www.eatthis.com/season-cast-iron-tips/ "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to the metal, which helps create that non-stick surface on a cast-iron skillet."

Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

and the article it links to "that explains the science behind seasoning".

Another https://www.eatthis.com/season-cast-iron-tips/ "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to the metal, which helps create that non-stick surface on a cast-iron skillet."

And more on the science of it: https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html

Source Link
CrossRoads
CrossRoads
  • 141
  • 3

Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

and the article it links to "that explains the science behind seasoning".

Another https://www.eatthis.com/season-cast-iron-tips/ "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to the metal, which helps create that non-stick surface on a cast-iron skillet."