Stainless steel is porous at a microscopic level. When you heat it without oil, those tiny pores open up like hungry mouths. Food gets in there, bonds, and says, "I’m home." Seasoning fills those pores with a thin layer of fat that polymerizes into a slick shield.
This isn’t a permanent coating like Teflon. It’s a fragile truce you renew every time you cook. Once you understand that, the whole process feels less like chemistry and more like a little ritual. You’re just setting boundaries with your cookware.
