@cast_iron_chris: The seasoning on cast iron is a protective barrier made up of polymerized oil. Not all of the oil polymerizes- some of it carbonizes, turning into actual carbon and giving the pan that deep, dark patina we all love. The polymerized oil forms a chemical bond with itself and the pan. The carbonized oil doesn’t bond chemically but gets trapped under layers of polymer, which is why it doesn’t wash away. Together, they create a nonstick, rust-resistant surface that just gets better with time.

Cast_Iron_Chris

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Tuesday 01 April 2025 23:24:12 GMT

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Dan Santee :

Unseasoned cast iron is gray for about 2 milliseconds then it's dark red

2025-04-01 23:32:15

flame wanderer :

dont use a stove to dry cast iron i learned it the hard way😂

2025-11-15 14:43:54

Paul Cardenas :

Can you do a video with your thoughts on how the Yeti pans stack up to other modern CI? Thanks!

2025-04-11 04:25:20

Devan Wise :

My irons fresh out of the e tank start turning red before I even walk them inside 😂

2025-04-02 00:44:57

CoyST1 :

250$………………………………………

2025-04-01 23:29:36

Erik Skidmore :

I have an old Wagner Ware deep skillet, nickel plated. It’s a spinner, it is warped. Can I still use it??

2025-04-02 02:23:01

ttok :

👏👏 great info boss💯

2025-04-02 04:53:21

user522283340124 :

🥰

2025-04-14 02:13:15

jthutch0 :

Yeti needs to stick to coolers

2025-04-04 00:13:08

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