@jameschip stainless steel, aluminium, cast iron: the oil does not really care which kind of metal it polymerizes on ¯\_(ツ)_/¯
@jameschip if you only clean with hot water, and heat the pan before adding anything to it, you'll have a thin layer of polymerized oils anyway, even if you don't do it explicitly, i'd say 🤷♀️
@malte absolutely. Faster on some pans than others, but it’s going to get there.
This is what I find funny about the people who insist on seasoning a pan 11 times before use. Just do it once or twice and then just use the pan.