The most well known non stick coating is created by applying a layer to the pan, as seen with teflon pans and enamel pans. With cast iron and carbon steel pans, however, the non stick layer forms in a completely natural way. This layer develops during seasoning, a process in which oil is heated above its smoke point. This creates the characteristic black layer that provides a natural, PFAS-free non stick effect.

How does seasoning work?

When heated, the oil undergoes a natural chemical reaction known as polymerisation. The fat molecules change structure, bonding to one another and to the metal surface of the pan. This creates a hard black patina that adheres firmly to the cast iron or carbon steel.

In short, this is what happens:

• The oil is heated above its smoke point.
• Volatile substances burn off.
• The remaining solid particles form a polymerised carbon layer.

This layer is durable, rust resistant and completely food safe. During the process, no oil residue or other substances remain that could transfer to food. The pan gains a natural protective layer and a non stick surface that improves with each use.

Using the right oil

To build a strong and even non stick layer, it is important to use the right oil. Refined olive oil is best suited for this, as it can be heated well and reacts exactly as needed during the seasoning process. Do not use natural (virgin or extra virgin) olive oil. It is meant for cold preparations and burns too quickly at high temperatures, which can cause the polymerisation layer to become uneven or sticky.

Safe and PFAS-free

The black layer that becomes visible after seasoning is no longer oil, but a stable carbon layer. This layer is completely safe for daily use, contains no harmful substances and offers a natural alternative to synthetic non stick coatings containing PFAS. Pans with a natural non stick layer are also tested according to European regulations for materials that come into contact with food (EC 1935/2004). This way you cook safely, sustainably and PFAS-free, just as it should be.