seasoning (cookware)

properties

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.

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“Behold, I send my messenger, and he will prepare the way before me. And the Lord whom you seek will suddenly come to his temple; and the messenger of the covenant in whom you delight, behold, he is coming, says the Lord of hosts. Malachi 3:1 ESV

Wikipedia

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.