Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

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How does polymerization and normal cooking temperatures actually happen? (self.castiron)

submitted 1 year ago by damipereira to c/castiron

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As far as I understand normal cooking will create additional seasoning layers, and a cast iron skillet will get better with time. But if I only rise the temperature high enough to cook food (and not high enough where I see smoke), how does polymerization actually happen?

I thought that if there was no smoke, then polymerization was not happening, but is that the case?

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[–] damipereira 3 points 1 year ago

Thank you! That makes a lot of sense.