"Zywicki" > wrote in message
ps.com...
>
>
> 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
>

Why does it matter, anyway? Seasoning works. A seasoned pan can be cleaned
between uses. What else is there, as criteria for the usefulness of a cast
iron pan?