What Physically Happens When Seasoning Cast Iron Cookware?
From an engineering/physics standpoint, what is going on when you season cast iron cookware? Is smoking normal? Is this simply a build-up of carbon from burnt oil?
 VINTAGE CAST IRON FALL VEGETABLE FRUIT MUFFIN MOLD PAN & ROWOCO TEDDY BEAR PAN  US $39.99
|
 Old Antique CAST IRON RARE No.273 GRISWOLD CRISPY CORN STICK PAN ERIE PA 930A A1 US $55.00
|
 Nice Lavec Cast Iron Enamelware Fry Pan Skillet 10" US $9.99
|
 LODGE CAST IRON PINEAPPLE CAKE PAN. New ! US $85.00
|
 CAST IRON GRISWOLD CRISPY CORN STICK PAN NO 273 US $48.00
|
 #8 Cast Iron Fry Pan US $10.00
|
 Vollrath Ware #7 Cast Iron Fry Pan US $5.70
|
 Chef' Skillet Cast Iron Fry Pan US $15.53
|
 No.8 Cast Iron Frying Pan US $19.95
|
It is a build-up of carbon and other substances from the burnt oil. Smoking is normal.
The carbon build-up creates something of a non-stick cooking surface. There is no real change in the chemical composition of the cast-iron, just a build-up of burnt oil and/or other carbonized substances. A good chef usually expects the seasoning of a cast iron skillet to happen gradually over time. You can coat it with oil and then bake it to burn the oil off, but that’s just the start. Repeated use will make it better. The seasoning can be scrubbed off (and that’s a good way to anger a chef) so you know it’s not a chemical change in the cast iron.