SkilletLoreSkilletLore glossary
These definitions explain how terms are used in our guides. A short definition does not replace a product instruction, a measurement method or the conditions attached to a numerical value.
- Seasoning
- A thin, heat-formed oil-derived coating on bare iron or steel. It is different from liquid cooking oil or enamel.
- Polymerization
- Chemical reactions that build larger molecular structures. It helps explain seasoning formation, but appearance alone does not measure how completely a film has cured.
- Smoke point
- The temperature range at which an oil gives off visible smoke under specified conditions. Refining, age and impurities can affect it.
- Iodine value
- A chemical measure related to unsaturation in a fat. It does not independently predict a cookware coating’s durability.
- Thermal conductivity
- How readily a material conducts heat. Finished-pan performance also depends on thickness, geometry and the burner.
- Thermal diffusivity
- A measure combining conductivity, density and heat capacity that describes how rapidly temperature changes spread through a material.
- Thermal shock
- Stress produced by a rapid temperature change. Enamel and metal expand differently, so sudden cooling can damage a coated pan.
- Enamel
- A glass-like coating fused to metal. Its care and damage modes differ from those of seasoned bare iron.
- Patina
- A descriptive term for surface appearance acquired through use. It is not a standardized measure of seasoning quality.
- Pitting
- Localized material loss that leaves cavities. Removing corrosion does not fill the lost metal back in.
- Heat ring
- A raised feature on the bottom of some castings. Its shape can aid identification but does not establish a maker by itself.
- Leidenfrost effect
- A vapor layer can separate a droplet from a sufficiently hot surface. The transition depends on conditions and is not a universal cooking temperature.
Put the terms in context with the guide library or return to the frequently asked questions.