Abstract
The Chinese iron pan can function as a nonstick pan even without a polytetrafluoroethylene (PTFE) coating after a "Kitchen God blessing" seasoning process. We simulate this process and disclose the science behind the "Kitchen God blessing, " finding that through repeated oil-coating and heating, the reversible insertion and extraction of oxygen atoms split the surface of the iron pan, gradually producing Fe3O4 nanoballs. These balls give the iron pan a conditional hydrophobicity property, meaning the pan would be hydrophilic when the ingredients contain much water and hydrophobic when they contain less water. The former enables heat to be transferred rapidly through the nanoballs while the latter slows down the heat transference and prevents the pan from sticking. This discovery provides an approach of generating nanoballs on the surface of the metal and also discloses the secret of the fantastic taste produced by cooking with a Chinese iron pan.
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