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Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface. Seasoning is desirable on cast-iron cookware and carbon steel cookware, because otherwise they are very sticky to foods and rust-prone. It is generally not desired on other types of cookware either for cosmetic reasons or because the chemical composition of the pan already results in a non-stick surface. == Methods of seasoning == A new pan (bare metal) will grab food tightly, and must either be oiled before cooking or seasoned. This base coat is initially created by a process of layering a very thin coat of oil on the pan. Then, the oil is polymerized to the metal's surface with high heat for a duration. The base coat will darken with use. This entire process is known as "seasoning". The colour of the coating is commonly known as its "patina". To season a pan (e.g., to season a new pan, or to replace damaged seasoning on an old pan), the following is a typical process: :(a) cleaning the cookware to expose the bare metal, :(b) applying a thin layer of animal fat or cooking oil (ranging from vegetable oil to lard, including many common food-grade oils), and :(c) heating the cookware to generate the seasoned coating.〔(【引用サイトリンク】title=Chemistry of Cast Iron Seasoning )〕〔(【引用サイトリンク】title=Lodge - Seasoned Cast Iron )〕〔(【引用サイトリンク】title=Care and seasoning of your wok )〕 If it is not pre-seasoned, a new cast iron skillet or dutch oven typically comes from the manufacturer with a protective coating of wax or shellac, otherwise it would be rusted. This should be removed before the item is used.〔(【引用サイトリンク】title=Care of Cast Iron Pots and Pans )〕 An initial scouring with hot soapy water will usually remove the protective coating. Alternatively, for woks, it is common to burn off the coating over high heat (outside or under a vent hood) to expose the bare metal surface. For already-used pans that are to be re-seasoned, the cleaning process can be more complex, involving rust removal and deep cleaning (with strong soap or lye,〔(【引用サイトリンク】title=Cleaning Cast Iron With Lye )〕 or by burning in a campfire or self-cleaning oven)〔(【引用サイトリンク】title=How to use your self-cleaning oven for cleaning cast iron )〕 to remove existing seasoning and build-up. Once the pan has been heated, dried, and thinly layered with oil or fat, it is placed in an oven, grill, or other heating enclosure for the oil to be polymerized onto the metal's surface. The process of polymerization is dependent on the oil, temperature of the enclosure, and the duration. The precise details of the seasoning process differ from one source to another, and there is much controversy regarding the correct oil to use. There is also no clear consensus with the correct temperature and duration. Lodge Manufacturing uses a proprietary soybean blend in their base coats as stated on their website. Others use lard, or animal fats. Some advocate the use of food-grade flaxseed oil (a drying oil). Likewise, the recommended temperature for seasoning varies to high temperatures above , while some recommend a lower temperature below . Some say that a temperature around the smoke point of the oil or fat should be targeted since this will allow vaporization of impurities from the oil, and polymerization and carbonization to occur. And, there is also no clear determination of the correct duration of heat to use. Anywhere from half an hour to an hour is often recommended. Seasoning a cast iron or carbon steel wok is a common process in Asia and Asian-American culture. While the vegetable oil method of seasoning is also used in Asia, a traditional process for seasoning includes the use of Chinese chives or scallions as part of the process. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Seasoning (cookware)」の詳細全文を読む スポンサード リンク
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