Cast Iron

2048 readers

1 users here now

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

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

Related Communities: [email protected] [email protected] [email protected]

founded 1 year ago

MODERATORS

jeade_en

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

submitted 1 year ago by damipereira to c/castiron

2 comments fedilink hide all child comments

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?

you are viewing a single comment's thread
view the rest of the comments

[–] damipereira 3 points 1 year ago

Thank you! That makes a lot of sense.