Seasoning is a process used to protect bare cast iron and carbon steel[4] cookware from rusting, provide a non-stick surface for cooking, and prevent food from interacting with the iron of the pan. This is a process similar to bluing (steel), forming an oxidizing chemical reaction with iron on the surface selectively forming magnetite (Fe3O4), the black oxide of iron (as opposed to rust, the red oxide of iron (Fe2O3)). Black oxide provides minimal protection against corrosion, unless also treated with a water-displacing oil to reduce wetting and galvanic action.