Seasoning (cookware) in the context of "Cast iron cookware"

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⭐ Core Definition: Seasoning (cookware)

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. 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. An advantage of seasoning is that it helps prevent food sticking.

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. 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. Multiple layers are required for the best long-term results.

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👉 Seasoning (cookware) in the context of Cast iron cookware

Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi.

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Seasoning (cookware) in the context of Cookware and bakeware

Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.

There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.

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Seasoning (cookware) in the context of Nonstick

A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as anodized aluminium, silica, enameled cast iron, and seasoned cookware.

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LINKED FROM (PARENTS)
← Cookware and bakeware ← Non-stick pan ← Cookware ← Nonstick ← Non-stick surface ← Cast iron cookware
LINKS TO (CHILDREN)
Cast-iron cookware → Cookware → Carbon steel → Rust →