Plastic formation in cast-iron pan

  • #1
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Yesterday morning, before work, I cooked eggs in canola oil in a cast-iron pan. Afterward, I rinsed out the pan and heated it to dry it. By mistake, I left the stove on. When I returned home, in addition to my house being smokey and smelling like IHOP, my cast-iron pan was lined with a tight-clinging plastic-y substance. I spent a while scraping out the pan, washing it, rinsing it with canola oil, and re-oiling it. Afterward, though, I was rewarded when I discovered that I had accidentally reconditioned the pan! There was not the slightest stick when I cooked some chicken!

Questions:
1. What substance(s) were formed from slowly heating the canola oil over time?
2. If the substance forming the new non-stick coating on the pan is a plastic, will adding canola oil at room temperature cause blending or bonding with or to the coating?
3. To what temperature does the cast-iron pan need to be raised to cause blending or bonding between the coating and fresh canola oil?
 

Answers and Replies

  • #4
symbolipoint
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Something much like a plastic film had formed in a teflon-lined pan. Nothing would remove it. No detergent. No scraping with abrasive cleaner. The film had only formed once or twice, so I am not fully sure the conditions that formed it. Oil was being used for pan-drying, but other conditions I do not remember.
 

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