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Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...
Food tends to stick to unseasoned iron and carbon steel cookware, both of which are seasoned for this reason as well. Other cookware surfaces such as stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking.
The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned. [1]
Stainless steel pans are lighter and easier to use, but they definitely don’t last as long. Behold, the best of both worlds: the Misen carbon steel pan. It’s made from carbon steel, which is ...
Whether you’re a newbie in the kitchen or a well-versed home cook, you’re probably familiar with cast-iron cookware. (After all, it makes a mean...
First, you need to season a brand-new, just-out-of-the-box pan. "If you cook on an unseasoned pan, your food will probably stick, and that can cause rust," says Ross. And second, you'll need to ...