![]() This needs to be removed before the cookware is used. If it is not pre-seasoned, a new cast iron skillet or dutch oven typically comes from the manufacturer with a protective coating of wax or shellac otherwise it would rust. ![]() To season cookware (e.g., to season a new pan, or to replace damaged seasoning on an old pan), the following is a typical process:įirst the cookware is thoroughly cleaned to remove old seasoning, manufacturing residues or a possible manufacturer-applied anti corrosion coating and to expose the bare metal. This process is known as "seasoning" the color of the coating is commonly known as its "patina" - the base coat will darken with use. The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time. These properties are useful when frying, roasting and baking.įood sticks easily to a bare metal cooking surface it must either be oiled or seasoned before use. These form a layer that prevents foods, which typically contain water, from touching and cooking onto the hydrophilic metallic cooking surface underneath. Other cookware surfaces are generally not seasoned.Ī seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking. ![]() Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. Multiple layers are required for the best long-term results. To form a strong seasoning, the raw iron item is thoroughly cleaned, coated in a very thin layer of unsaturated fat or oil, and then heated until the bioplastic layer forms, and left to completely cool. Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers to protect the pan from oxidation (rust), but will need to be further seasoned by the end-users for the cookware to become ready for best nonstick cooking results. It is required for raw cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware, as an advantage of seasoning is that it helps prevent food sticking. 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. Process of treating the surface of cooking vessels with oil Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating)
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