This is off-topic, but an important point to note!
From a purely culinary point of view, it all comes down to when you season.
For example with proteins (Meats) it is highly recommended to season just before the cooking process. The simple answer to this been that seasoning agents such as salts and acids draw moisture out of the product. It is important to retain this
moisture(the flavor) while the meat is been seared.
Try this with two identical cuts, one seasoned before hand(say 15 mins), the other just before searing. Use two pans that have similar properties.You will notice the cut of meat seasoned before hand will have more moisture in the pan while it is been seared. You want to be able to maintain a dry and hot cooking surface to maximize the caramelization process for optimum flavor.
On a side note, use minimum oil as possible, next to nothing, let the fats from the meat do the work. i.e use a oil quantity relevant to the fat content of the meat.
This does not apply to marinated techniques. You need to add the seasoning before hand for best results.
Final, this also applies to vegetables. For example, if you are doing a stir fry and you want the vegetable cooked but crispy, season the dish at the end of the cooking process. You get better results in terms of texture and color.
Once again sorry for the off-topic answer, thought I will share as we sometimes forget how important seasoning is, using it and when to.