On Nov 14, 11:03 am, Peter A > wrote:
> In article om>,
> says...
>
> > As far as I'm concerned, "Seasoning" is black crud. The black crud
> > that won't come off pots and pans. To understand the care of
> > seasoning, apply hard-won knowledge of black crud.Seasoning on cast iron is not black crud.

Well, it is black and...
> Well, maybe it is on your pans
> but not anyone else's! It's a result of polymerization of the oils under
> heat, causing the molecules to link together and to the iron.

The difference between "Heat induced polymerization of sterol
hydrocarbons" and "crud" is a four year science/engineering degree.

The primary difference between the coating on a cast iron skillet and
the black bits that refuse to let go of a lasagna pan is intent. There
are, of course, secondary differnces since cheese is not lard.

Greg Zywicki