The process is more commonly called seasoning. See, for example,
http://fantes.com/seasoning.htm where it is suggested that a cleaned
pan should be treated with peanut oil. (My copy of Charmaine Solomon's
WOK COOKBOOK also suggests this for a rolled steel wok). This can most
tastily be done by frying up a batch of potatoes (French fries or
Looks to me like it doesn't matter what iron/steel you use: degrease
very thorughly, roughening not essential. Wipe with (food grade)oil. Now
heat very, very hot, while continuing to wipe with oil: Seasoning
develops. Its only a carbon layer.
Thanks guys, mostly I was concerned about adherence.
If high carbon cast iron is really what's used for cookware* the
adherence of the pyrolized seasoning layer to the graphite at grain
boundaries and the roughness of the microstructure might give adherence
that isn't obtainable with steel.
*I wonder if "Cast Iron" cookware is really high carbon iron these
days. The thermal conductivity of lower carbon iron would be better for
cooking. Pure iron would be best if it can be kept from oxidizing.
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