Carbon-Steel Pan and Its Seasoning

The hob in this batch heats the PAN, not the food, so the pan is half the appliance - and the catalogue had no cookware at all. A carbon-steel pan is the plainest version: a disc of plain steel, shaped, then given the film that makes it usable. That film is not oil but a polymer, made in your own oven from a drying oil the way varnish sets on wood. **No patent is cited**: pans are older than patents, and the seasoning is craft knowledge, not a claimed invention. What it needs is stating accurately, which this does. **Use plain, uncoated steel only.** Galvanised sheet gives off zinc fumes when heated and must never be used for cookware. Season with a food oil - not hardware-shop boiled linseed oil, which carries metal driers.