Seasoning is not grease baked onto a pan — it is a hard, cross-linked polymer film grown by the same radical chemistry that hardens linseed-oil paint. The drying-oil triglyceride, the autoxidation that cross-links it, why iodine value predicts the result, why you bake above the smoke point, why thin coats win, the flaxseed brittleness paradox, and how to strip and rescue a pan.
Polymers
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Cast Iron Seasoning Is Polymer Chemistry