Cooking For Engineers

[muncake]

I have searched hard on the internet but cannot find the answer to a question that has baffled me for some time. I hope that may be one of you may know the answer. How is a seasoned wok nonstick? I know there is probably a chemistry based explanation to this and that is what I am trying to find out.

[Dilbert]

if you've seen/read the "how to season" blurbs - you lightly coat the very hot pan/wok with an organic oil or fat.

being organic, the oil / fat is, at it basic level, carbon compounds. the heating drives off the volatile components leaving a thin layer of (nearly pure) carbon - often called a patina - which is the original "non-stick" surface.

same theory applies to cast iron pans -

although vegetable oils can be used, many people prefer to use a animal fat - notably lard or bacon fat. I strong recommend not using anything like an "aerosol non-stick spray" - these frequently contain other compounds which do not burn off easily and can create a sticky layer (even on Teflon coated pans!)

[muncake]

Does that mean that it is the carbon layer that repels other substances thereby making the pan nonstick?

[Dilbert]

[muncake]