科学与数学sherylcanter.com
铸铁锅开锅的化学原理（2010）
Chemistry of Cast-Iron Seasoning (2010)
2014 — 2021，它一次次回到首页
黑点是上首页（≥ 50 分）的那次投稿，空心点是没冲上去的投稿，点越大分数越高。
导读
这篇 2010 年的文章介绍作者所谓的“基于科学”的铸铁锅养锅法：用油在锅面薄涂并反复烘烤，形成防粘油膜，文中尤其推崇亚麻籽油。评论区普遍指出它并非严格科学实验，更多是经验与推测，并提到亚麻籽油油膜日后可能起皮脱落。它因此成为铸铁锅养护讨论中的经典争议文本。
为什么经久不衰：它把“养锅”从玄学变成可讨论的化学过程，同时因方法争议和失败案例而反复被 Hacker News 拿来检验，今天读仍有实践与辨伪价值。
HN 评论精选
不必迷信专用油；高烟点中性易得油即可，肥皂清洗无妨，亚麻籽油易脱落。
你完全不必为给铸铁锅和碳钢锅养油膜专门买一种特殊油，这没必要。选烟点高、味道中性、容易买到的油即可，通常花生油就行，讲究的话牛油果油也不错。手边备一瓶油并确保用量足够；用肥皂洗锅反而会让维护油膜更省力。我朋友曾多年坚持亚麻籽油，结果并不开心，因为要处理油膜脱落；也有朋友起初不信肥皂可用，后来大多被我多年实践说服。
kevinmchugh查看英文原文
You really shouldn't buy a special oil just got seasoning your cast iron and carbon steel. It's not necessary. Pick an oil with a high smoke point, a neutral taste, and plenty of easy availability. That's often peanut. Avocado is great if you're fancy. Keep a squirt bottle of oil on hand and make sure you're using enough. Using soap to clean your pans will make maintaining your seasoning easier, as you use less effort to clean them. See this if you're skeptical: https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html I had friends dedicate years to flax seed oil. They're not happy about it, as they've got flaking to deal with. I also had friends disbelieve me that soap was okay, and they've mostly come around after hearing me swear by it for years.
批评其缺乏受控实验和量化指标，只是假设与推测，可能掩盖脱落等问题。
只提出几个假设（干燥油能形成更好的油膜）和几个推测机制，并不能让它成为“基于科学”的方法。在这个化学语境里，基于科学需要受控实验：比如铸铁粗糙度、碳含量、烤箱升温时间、为什么是六层而不是十二层等；也不该出现“你必须用 100% 纯油，我觉得这就是你没成功的原因”这类未经验证的说法。还应测量关键指标，如残留物的分子分析、不粘性测试和耐久性测试。否则缺乏严谨会制造虚假信心，并可能漏掉油膜脱落这类问题。
vikramkr查看英文原文
Mentioning a couple hypotheses (drying oils make for better seasonings) with a couple hypothesized mechanisms does not make this a science based approach. A science based approach (in this particular chemical context) would involve controlled experiments (off the top of my head, what about the roughness of the cast iron? Carbon content? Time to warm up the oven? Why six layers and not twelve? Etc etc). Claims like "youbneed to use 100% pure oil, I think that's why it might not be working for you" would not be present - science based involves testing that hypothesis and seeing if the purity or brand or whatever of the oil matters There! There would be some key metrics to measure, such as some molecular analysis of the residue, some test for non-stick ability, and perhaps a longevity test. It might seem like a bit much, but this is an article presenting the conclusions of "science" as recommendations to pursue in your every day life, and a lack of scientific rigor can create false confidence in false solutions. For something as complex as polymerization in the varied environment of home cast iron seasoning, there's an enormous amount of work and confounding factors you would need to sift through (seasoning on the stove vs oven?). Without that rigor, you might have stumbled into the best way of doing things, but as other comments suggest, its more likely your lack of rigor has led to missing things like the seasonings tendency to flake.
指出文章开启了亚麻籽油风潮，但该油膜会老化剥落，所谓科学并不成立。
这篇“基于科学的操作指南”里基本没有科学。正是这篇文章开启了亚麻籽油养铸铁锅的风潮；现在这阵风潮似乎已经消退，因为亚麻籽油会随时间劣化并剥落。
bjt查看英文原文
I saw this post a few years ago. Having read her other two posts on seasoning cast iron, I came to the conclusion that she was just making the science up as she went along. In "Perfect Popovers" [1] she advises Avocado Oil for its high smoke point, out of fear that letting the oil smoke will release carcinogenic free radicals into your food. Then in this "Science-Based How-To" (three weeks later) she switches to flaxseed oil and suddenly isn't concerned about the free radicals anymore. There is no hypothesis testing, and there are no measurements of free radicals or polymerization. It's all conjecture. Her third post [2] calls out "black rust"/magnetite as a key component of seasoning cast iron, because "someone sent me some links". The links are not provided. I have no problem with her blogging about her experiences seasoning cast iron, but what she's doing is not science, and it is misleading to call it "science based". If the author were a chemist, biologist, or nutritionist, I could defer to her education and wouldn't be writing this comment. But her bio [3] doesn't indicate any such training. [1] http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/ [2] http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/ [3] http://sherylcanter.com/background.php
日常热油下锅和金属铲刮锅面，比专门烤箱养锅更重要。
我刚开始玩铸铁锅时花了很多时间做烤箱养锅，后来发现日常使用习惯比烤箱养锅重要得多，关键两步是：1. 先让油热起来再放食物；2. 用金属锅铲。人类早就知道热油会排斥食物而不是把食物粘在锅面，但业余厨师因为依赖不粘锅忘了这一点。金属铲每次翻炒都能顺带清理锅面；橡胶/木铲会留下烧焦碎屑，越积越多；金属铲还会在几十年间慢慢刮平铸铁粗糙表面，朝祖母那种乌黑镜面发展。靠这两步我甚至能在铸铁锅上煎蛋，完全不粘，清洗也只需用铲子刮几下。
JASchilz查看英文原文
When I first got into cast iron, I spent a lot of time on oven-seasoning. It turns out that your daily practice is much more important than that oven seasoning, and the two important steps are: 1. Get the oil hot before you add any foods. 2. Use a sheet-metal spatula/flipper Humanity has known for a long time that when you get your cooking oil hot, it repels food instead of binding it to the cooking surface; but the amateur cook has forgotten because of a reliance on non-stick surfaces. The sheet-metal spatula/flipper lets you clean the cast iron with each pass of the tool. A rubber/wooden tool will leave small, burnt on bits of food, which accumulate more bits of food; a sheet-metal tool with scrape those off before they become a problem. Also, a sheet-metal spatula will scrape the roughness of the cast-iron from the bottom of your pan over the course of decades, moving you towards that inky-black mirror of grandma's old pans. I can cook anything on my cast iron, just by following those steps, even fried eggs: the surface is totally non-stick. And cleaning is simple too: sometimes I'll make a few passes with the spatula to scrape off any food that has dried on, but that's all I ever do.
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