Edwin Pawlowski > wrote:

> Burning? Odors? You are doing something wrong if that is happening. Proper
> seasoning is when the heated oils polymerize. They change their physical
> state and seal the iron.

> POLYMERIZATION: a chemical reaction in which two or more molecules combine
> to form larger molecules that contain repeating structural units

> You are assuming the fumes are carcinogenic, but in reality, there are no
> fumes in properly seasong of the iron.

Seeing your post, I was curious, so I asked someone who is in chemical
engineering. Shortening which is typically used in seasoning, is
saturated fat. Saturated fat contains no free bonds, and won't
polymerize, so I am confused.

My understanding of the whole seasoning process is it just causes the
oil to clog up all the pores in cast iron so it won't rust, and over
time and use, the oil build up and forms a layer.

Anyone know how long ago the practice of baking the cookware with oil
to season it started?