Are there any research-backed sources on cast iron seasoning?
I've always seasoned my cast iron pans with vegetable oil because that was what I was taught. I'd done some research before, and even came across this StackExchange post on asking the best oil for the job.
To my dismay however, when I tried doing some research myself, all sources pointed to blog posts, particularly the Sheryl Canter one. There is not a single source on her post and she doesn't seem to be very near a materials scientist. The closest paper I could find to the topic was this one. Other than that, it was all anecdotal evidence, many people claiming many different things. This will bug me till the end of time until I figure it out, so I need to know - does anybody have any real sources on cast iron seasoning?
Much appreciated.
Best Answer
it's applied chemistry so likely not going to find too many papers about it as not research per se.
but if you look at a site like serious eats you'll find a lot of discussion.
the reason to use a low heat oil like flax seed instead of olive oil is that the goal is to create a chemical change that will polymerise the oil to create a no stick surface to be able to sustain a very high heat itself when cooking.
YOu can get this with other oils to be sure - as has been the case for decades of folks using bacon drippings etc - but with its low smoke point it's pretty fast to do - and you can build up really thin layers quickly. The goal, again is to get that effect of a coating - it's not teflon but at least it's not plastic either.
if you look at the surface chemistry section in wikipedia on seasoning cookware you'll see more detail
https://en.wikipedia.org/wiki/Seasoning_%28cookware%29
and also this serious eats overview about cast iron is pretty good too
https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
and https://traditionalcookingschool.com/food-preparation/how-to-season-cast-iron/
and one more that claims to debunk flax seed oil as the best oil https://www.chowhound.com/post/testing-debunking-flaxseed-method-seasoning-cast-iron-807107
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What is the science behind seasoning cast iron?
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.Is cast iron seasoning cancerous?
There is no published evidence of cast iron seasoning carrying any special carcinogenic elements, aside from those carried by any kind of high-heat cooking in any kind of cookware.What is the best seasoning for cast iron?
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.Are cast iron pans toxic?
Cast iron pans are popular, especially for searing, and are generally safe to use. But they can leach iron, which is a strong pro-oxidant. Those genetically at risk for iron overload should learn more about cast iron safety.The Truth About Seasoning Cast Iron (According to Science)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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