![]() ![]() ![]() Notable for its hard and blackened skin that protects the metal, a well-seasoned pan provides not only flavour but nonstick properties that unstick even the dreaded fried egg. This plastic is what makes up the 'seasoning' layer of a cast-iron skillet. A brief science lesson: when fat is heated, it enters a polymerisation process, which bonds to itself and the metal, converting into plastic. According to the experts at cookware retailer Minimax, the seasoning on a cast-iron skillet is the description for the hard, protective coating formed by heating fats and oil on cast iron. While plenty of food gurus will try to convince you of extra-fancy tips and tricks to season your skillet, it has very little to do with salt or spices. The 'seasoning' of a skillet is an integral part of what makes cast iron pans such unique cookware pieces.
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