Terms

Only the terms the bench actually uses. Each entry gives a definition, a kitchen example, and the runs that cite it.

Maillard reaction梅拉德反应: The browning that happens when amino acids and reducing sugars react above roughly 140 °C. It is not caramelisation (which involves sugars alone) and it is not burning. On cast iron it is the…
Smoke point烟点: The temperature at which a fat breaks down visibly and starts giving off acrid volatiles. Refined oils sit higher (rice bran about 490 °F, avocado about 520 °F) and unrefined ones lower (butter about…
Polymerization聚合: The process by which thin films of oil, heated past their smoke point, cross-link into a hard, smooth, bonded layer on iron. That layer is seasoning. It is built in thin layers, not poured on thick.
Thermal shock热冲击: Rapid, uneven temperature change that makes a pan or its coating crack or warp. Cast iron itself takes it better than enamel: bare iron warps, enamel chips.
Heat capacity热容量: How much heat a pan stores. Cast iron stores far more per litre than aluminium, so it holds temperature when food goes in, but it also takes longer to heat and longer to cool down.
Fond锅底焦化物: The browned protein and sugar layer that sticks to the pan during a sear. It is flavour, and it is meant to be dissolved back into a sauce with wine, stock or vinegar.
Carbon buildup积碳: The black, flaky crust that forms when oil and food residue are repeatedly burnt onto a pan instead of polymerised. It looks like heavy seasoning and behaves like grit.
Emissivity发射率: How efficiently a surface radiates heat. A dark, seasoned cast-iron surface radiates more than a shiny one, which is why a well-used pan browns the top of a dish in the oven better than a new one.
Seasoning (the pan)养锅: The bonded polymerised oil layer that makes iron cook without sticking and protects it from rust. It is applied in very thin layers, heated past the smoke point, and then used.
Cleaning cast iron清洁铸铁锅: Washing a seasoned pan with hot water, a soft sponge or a nylon brush, and drying it fully on the hob within minutes. Soap is acceptable for sticky residues; what matters far more is the drying.
Stripping a pan去膜（退养锅层）: Removing the old seasoning and any carbon layer back to bare grey iron, using a vinegar soak, an oven-cleaner bag or steel wool, so the surface can be rebuilt evenly.
Rust锈: Iron oxide, which forms wherever a pan is left wet or stored in damp air. It starts in pitting, at the rim, and under the handle, and it is removable as long as the iron underneath is still sound.
Heat management受热管理: How a pan is heated, held and allowed to cool: preheating slowly and evenly, matching the burner to the pan's size, and never cooling in water. This is what keeps a base flat and a seasoning intact.
Storage收纳: Keeping a pan dry, aired and off damp surfaces between uses: a paper towel inside, the lid off, and never a sealed box in a cold cupboard or shed.