"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