Seasoning: it's not just for cast iron anymore?
November 14, 2012 9:27 AM Subscribe
Why do people season cast iron cookware but not other kinds of pans?
posted by wondercow to food & drink (16 answers total) 4 users marked this as a favorite
I understand the reasons for seasoning cast iron. It's a porous surface, so bare cast iron is going to absorb food flavors and odors, the seasoning protects from rust, and it creates a non-stick surface. That makes sense to me.
What I don't understand is why people don't season other cookware. I mean, sure, other pans may not NEED the seasoning for the same reasons, but I would think the non-stick surface alone would be a selling point.
The internet is ripe with people discussing cast iron seasoning with a surprising level of passion. People argue about which kinds of oils to use, debate how many times a year to reseason, and completely lose their shit when someone washes their pan with soap. It's fascinating to me how enthusiastic people can be about a nearly-indestructible chunk of metal.
And yet, despite all this passion about cast iron seasoning, I've never come across a single mention of applying the process to another kind of pan. Why not? Wouldn't you want every pan to be a non-stick pan? Is there a reason people don't do this to aluminum/stainless steel/whatever cookware?