On a low-temperature skillet I'm cooking on a non-stick layer of polymerized unsaturated vegetable oil built up over a number of seasons. On a high-temperature

On a low-temperature skillet I'm cooking on a non-stick layer of polymerized unsaturated vegetable oil built up over a number of seasons. On a high-temperature skillet I'm cooking on a non-stick layer of carbon built up over a number of seasons. I rarely want the heat on the high-temperature ones to get hot enough for the carbon to be removed. But there can be some advantages when you take a well-seasoned low-temp duty pan, then crank it up to partially or fully carbonize it for further seasoning or higher-temperature use.