A seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking. These form a layer that prevents foods, which typically contain water, from touching and cooking onto the hydrophilic metallic cooking surface underneath. These properties are useful when frying, roasting and baking.

citation

Wikipedia contributors. (2024, March 9). Seasoning (cookware). In Wikipedia, The Free Encyclopedia. Retrieved April 10, 2024, from https://en.wikipedia.org/w/index.php?title=Seasoning_(cookware)&oldid=1212691394

86-DOS Instruction Manual (patersontech.com) 86-DOS provides the tools needed to develop programs for the 8086, as well as a hardware-independent environment in which to run these programs. It is a very modular system. At its core is the disk file manager and I/O device handler, and everything else is considered a “user program”. This allows the system to be easily trailored to any custom requirements.

Seasoning (cookware) (Wikipedia) Seasoning or curing is the process of coating the surface of cookware with a bioplastic formed from heated fat or oil in order to produce a heat, corrosion, and stick resistant hard coating. It is required for cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware, as it helps prevent food sticking.