K. Reece wrote:
> "Psychotron" > wrote in message
> ...
>
>>K. Reece wrote:
>
> > > Uhhh, yeah. Grease will ruin the grease seasoning and need to be
> reseasoned
>
>>>with grease. Yeah, sure, that makes sense.
>>>
>>>Kathy
>>>
>>
>>Well... If you believe that a pan becomes _seasoned_ then you should
>>believe that it is process that takes time and is a thin buildup of
>>grease and baked on food scale (very thin). It's not entirely grease
>>or we would not have to wait for the seasoning and therefore it would
>>not be called seasoning. We'd just wipe on more grease. I theorized
>>that the seasoning layer was lifted by leaving grease set in the
>>pan too long possible softening it this layer causing it to flake.
>>
>>Why when we want to start over with seasoning do we burn the pan
>>in a fire? Just to remove grease? No! We could do that with soap.
>>There's more to seasoning than just grease. You can ruin the seasoning
>>on a pan causing it to need re-seasoned.
>>
>
>
> Actually if your pan has burnt on food it's not clean. Seasoning in cast
> iron skillets is not a "coating." It's grease that has permeated the iron,
> cast iron is porous. The black crap that flaked off wasn't seasoning, it
> was crud.
>
> Kathy
>

That's the first step. Then like it or not there is an actual
coating that builds up. If you were correct then the seasoning
would never get better with time. Once you greased it and
baked it it would be at it's best.