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Btw does anyone have info about what makes the pans nonstick by the end of the seasoning process? I mean I understand it's burning the oil/fats onto the surface but chemically what it become to and such.
Btw does anyone have info about what makes the pans nonstick by the end of the seasoning process? I mean I understand it's burning the oil/fats onto the surface but chemically what it become to and such.