Craig Storms wrote:Chemistry of Cast Iron Seasoning: A Science-Based How-To
Chemistry of Cast Iron Seasoning: A Science-Based How-To
I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. A Web page on cast iron posted by someone similarly obsessed with the science gave me two crucial clues, the phrases “polymerized fat” and “drying oil”. From there I was able to find the relevant scientific literature and put the pieces together.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/?roostBDI=375678
A lot of people quote from and link to this article from Sheryl, but I have never seen Sheryl post anything scientific about how she came up with her method other than mentioning the keyword of polymerization. I think that cast iron seasoning might have more to it chemistry-wise than just a polymerization of oils. I have posted my thoughts at
http://www.reddit.com/r/askscience/comments/12c42u/what_is_cast_iron_seasoning_really_made_of/
Basically, I think that cast iron seasoning might be a combination of a polymerized layer working together with oils that have saponificated (turned to soap) and/or soap that has mixed with oil to become grease. Paul's long post on richsoil.org about how to use cast iron without worrying about it too much along with using a straight edged stainless steel spatula / pancake flipper are what got me thinking about this theory.
