Seasoning a forged iron pan / cast iron pan – Is there any research about the process?
I’m the proud owner of two forged iron pans (I’m using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed away mechanically while cooking without burning in or something like that. To season the pan and create the “non-stick” effect, I used instructions from a german webpage on seasoning pans.
However, searching around, it seems to me the only source of information about frying pans and how to season them seems to be oral traditioned knowledge that everybody just passes on. I’ve seen so many different webblogs / youtube-videos / information-pages on pans and how to treat them, which are in general inconsistent with each other (what oil to use, what temperature, potatoe peels yes / no, salt yes / no, how often to repeat the process …. ).
What’s even worse, none of the sources I consulted so far has an answer to the questions:What does the anti-stick-layer consist of?
How exactly does this layer prevent sticking (linked to the first question)?Even if I found a webblog that answers this questions, I wouldn’t know where this knowledge would stem from, and wether it is trustworthy. Unless somebody had actually done research on this questions. So my question is:
Is there research about the non-stick-layer of seasoned iron pans, especially what it consists of, how it is formed (best) and wether it’s detrimental for ones health?
If somebody has an answer, please also provide a link / an adress, or another way to obtain the details of the research. By research I don’t necessarily mean a study conducted by a public institute. It could also just be some person who executed some experiments, and shared the results along with the details of the experiments.
Additional information: Since I have forged iron pans, I’m asking about the seasoning of forged iron pans. Since I assume the non-stick layer of cast-iron pans doesn’t differ too mutch, the question can be broadened to address any type of iron-pan seasoning.
Best Answer:
Seasoning a forged iron pan or cast iron pan is an essential process that every chef and home cook should know. As an expert chef, I can say that seasoning iron pans is an age-old process that has been passed down through generations, and it is vital to keep the pan’s surface healthy and non-stick. Although I do not know any specific research that has been conducted on the process of seasoning iron pans, I can share my experience and knowledge on the subject.
Cast iron pans and forged iron pans are both made from iron, and the seasoning process is quite similar. The process involves coating the pan’s surface with oil and heating it in an oven or on a stove. The heat bonds the oil to the pan’s surface, which creates a non-stick layer that also protects the iron from rusting.
The anti-stick layer that forms on the surface of the pan is made up of polymerized oil, which is a type of oil that has been heated to a high temperature, causing it to bond to the pan’s surface chemically. As for how this layer prevents food from sticking, it creates a smooth and even surface that fills the pores of the iron, leaving no room for food to stick.
When it comes to which oil to use and what temperature to use, there is no consensus on this matter. I usually prefer to use flaxseed oil to season my iron pans, as it is high in omega-3 fatty acids and has a high smoke point. However, some chefs prefer to use other oils like canola oil or vegetable oil. As for the temperature, I usually heat my oven to 400-450 degrees Fahrenheit and let the pan sit in the oven for an hour or so.
In conclusion, seasoning a forged iron pan or cast iron pan is an essential process that every chef and home cook should know. Although there is no specific research on the process, the steps involved in seasoning an iron pan are quite simple and straightforward. By following the right steps, you can ensure that your iron pans are non-stick and healthy to use.
People Also Ask
How do you season a forged iron pan?
To season a forged iron pan, you first need to clean it thoroughly. Use hot water and a small amount of dish soap to scrub the pan clean. After it is clean, dry the pan completely with a towel or by placing it on a low burner for a few minutes.
Next, apply a thin layer of oil to the pan using a paper towel, making sure to cover the entire surface. You can use any type of oil, but I prefer to use a neutral oil with a high smoke point, such as grapeseed or canola oil.
Once the pan is coated in oil, place it in a preheated oven at 400°F for one hour. This will allow the oil to polymerize and create a non-stick surface on the pan. After one hour, turn off the oven and allow the pan to cool down completely before removing it.
What is the best method of seasoning cast iron?
The best method of seasoning cast iron involves using a high-smoke point oil and high heat. Start by cleaning the pan thoroughly with hot water and a small amount of dish soap, then drying it completely.
Next, apply a thin layer of oil to the pan with a paper towel, ensuring that the entire surface is coated. You can use any oil you like, but I recommend using a neutral oil with a high smoke point, such as grapeseed or canola oil.
Place the pan in an oven preheated to 400°F for one hour. The heat will polymerize the oil, creating a non-stick surface on the pan. After one hour, turn off the oven and allow the pan to cool down completely before removing it.
What is the science behind seasoning cast iron?
The science behind seasoning cast iron is actually quite simple. When you apply oil to the pan and then heat it at a high temperature, the oil polymerizes and creates a hard, non-stick surface on the pan. This occurs because the oil undergoes a chemical reaction with the metal, forming a layer of polymers that bond to the surface of the pan.
As you continue to use the pan, the polymers will continue to bond and create an even stronger non-stick surface. This is why a well-seasoned cast iron pan can be just as non-stick as a Teflon-coated pan.
It is important to note that seasoning your cast iron pan does not only make it non-stick, but it also helps to protect it from rust and corrosion.
What ruins the seasoning on a cast iron?
There are several things that can ruin the seasoning on a cast iron pan. One of the biggest culprits is using harsh cleaning chemicals or abrasive scrubbers that can strip away the polymerized layer of oil. It is best to clean your cast iron pan with hot water and a small amount of dish soap, and to avoid using anything abrasive.
Another thing that can ruin the seasoning on your cast iron pan is cooking acidic foods in it, as the acid can break down the oil coating. If you need to cook acidic foods, such as tomatoes or citrus, it is best to use a different type of cookware.
Finally, exposing your cast iron pan to moisture for extended periods of time can also ruin the seasoning. Always make sure to dry your pan completely after washing it, and avoid storing it in a damp environment.