Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting.

- Lodge (as I understand it, they’re the gold standard for cast iron cookware)

In the case of non-stick stuff, it’s less that they’re seasoned with PFAS and more that they don’t need seasoning because they have PFAS (at least in theory).

Maybe it’s the programmer in me, but I’ve found that markdown is more than sufficient for formatting the vast majority of what I write. Plus, I find it way easier to search through plain text files.