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OmManiPadmeOmelet[_3_]

In article >,
wrote:

> In rec.food.cooking, hob > wrote:
>
> > > wrote in message
> > ...
> > > In rec.food.cooking, hob > wrote:
> > >
> > > > And if the pan is not hot
> > > > enough, the food will not release easily from the iron oxide and the
> > method
> > > > will appear to not be working well.
> > >
> > > The food will not release from the iron oxide? What the heck is iron
> > > oxide doing in your pan?
>
> > the black on a cast iron pan is iron oxide.
>
> > red rust is also iron oxide.
>
> > --one is ferric oxide, and the other is ferrous oxide.
>
> > red rust will not form where black oxide is formed, if the black is
> > sufficiently thick and complete.
>
>
> I always took the coating on a cast iron pan to be polymerized oil. If it
> is really iron oxide, then why is it necessary to coat the pan with oil to
> season it? Wouldn't the oil seal away the pan from atmosphereic oxygen,
> preventng oxidation?

I agree...
I think it's polymerized oil.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson