> wrote in message
...
> In rec.food.cooking, hob > wrote:
>
> > And if the pan is not hot
> > enough, the food will not release easily from the iron oxide and the
method
> > will appear to not be working well.
>
> The food will not release from the iron oxide? What the heck is iron
> oxide doing in your pan?

the black on a cast iron pan is iron oxide.

red rust is also iron oxide.

--one is ferric oxide, and the other is ferrous oxide.

red rust will not form where black oxide is formed, if the black is
sufficiently thick and complete.

>
>
> --
> A nation of sheep will beget a government of wolves.
> --Edward R. Murrow