When a piece of cast iron is repeatedly covered in fat and exposed to heat it develops a hard, black, non-stick coating referred to as "seasoning".
What exactly is this coating made of molecularly? How is it bonded to the cast iron substrate? What is the chemical process that transforms a liquid fat into this coating? And what if any characteristics of the fatty acids or triglycerides used have an effect on the final coating or how well the it bonds to the iron?