Question

The process of seasoning a cast iron pan includes covering the cast iron with a small amount of fat or oil and heating the cast iron to the oil's smoke point. The oil recombines into polymers and bonds to the cast iron, createing a non-stick surface and protecting the cast iron from rust. The instructions on my cast iron pans don't mention multiple layers. Other material suggest letting the pan cool between layers, however the instructions for my cast iron crepe makers state to apply ten coats of oil without cooling, but simply waiting for the oil to stop smoking before applyin the next coat. I'm not a chemist, but I do like to understand what I'm doing and why. This question seems to be beyond the pale of internet research.

My questions are: Does the cast iron need to cool to complete the polymerization and bonding process?
If I apply a layer of oil and wait for the oil to stop smoking, then apply another layer, have a skipped a step in the polymerizatio or bonding process (cooling step)?
Will the bond of the seasoned layers be as strong as when the cast iron is allowed to cool between coats?

Thanks to all you who sacrifed time and brain cells to understand chemistry, and thanks to those chemists who are willing to help me understand this.

Answer 1

Cooling the cast iron pan between seasoning layers is not required but can lead to a more uniform seasoning coat. Despite this, applying multiple coats without cooling may still create a successful seasoned surface. The heat capacity of a pan affects how long it will take to heat and cool.

Step-by-step explanation:

The process of seasoning a cast iron pan involves creating a polymerized and bonded oil coating on the surface of the pan, which provides a non-stick characteristic and protection from rust. The necessity of cooling the pan between layers to complete the polymerization process is not strictly required but can be beneficial. Allowing the pan to cool between applications can potentially lead to a more uniform seasoning layer, as each layer has time to solidify and bond before the next is applied.

However, applying multiple layers without cooling, as suggested for your cast iron crepe maker, could still result in successful seasoning, albeit potentially with layers that may not be as evenly polymerized. The heat capacity of the pan, related to its size and the amount of material, indicates how much energy is required to raise its temperature; a larger pan with a larger heat capacity will take longer to heat up and cool down.

Whether or not the bond of the seasoned layers will be as strong when not allowed to cool between coats may depend on the specific seasoning technique and materials used. However, the strength and effectiveness of the seasoning are also influenced by variables such as the type of oil used, the evenness of the heat applied, and the number of layers. It's important to follow the manufacturer's instructions or experiment to find the best method that works for your particular pan and usage.