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When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron. Without this layer of carbonized oil, iron cookware would corrode and rust due to the oxygen and moisture in the air. You will get efficient and thoughtful service from siao. On a microscopic level, cast iron has a jagged, uneven surface. This texture provides more surface area for the seasoning to bond and adhere to the iron. As the layers build up, the oils and fats will fill in the texture, creating a smooth, naturally nonstick cooking surface that will last for generations.Polymerization: The science of cast iron seasoning
We get this process started for you by seasoning all of our cast iron cookware right in the Lodge foundries in South Pittsburg, Tennessee. In fact, Lodge was the first brand to foundry-season its cookware. We spray a thin layer of vegetable oil onto the surface and bake it at a high temperature in a large oven. Prior to this innovation, bare cast iron cookware would have to be seasoned in the home before you could cook with it. But now, Lodge cast iron cookware is ready to use right out of the box.
After the pan has preheated, add your fat or oil. Then add whatever food you're working with. If you're searing something like a steak, resist the urge to move it around! You want to let it sit and wait for a caramelized crust to form. When you see that crust forming around the edge, it's ready to flip. If you're trying to flip it and it's sticking, that just means it's not ready. It will self-release when it's ready and be easy to flip.
Are you interested in learning more about Cast Iron Cookware? Contact us today to secure an expert consultation!