Video: Cooking with cast iron: Fact versus fiction

Cooking with cast iron: Fact versus fiction (video)
Credit: The American Chemical Society

Cooks around the world prize their cast-iron cookware, which has many advantages over its aluminum siblings. But there are a few myths surrounding cast-iron cooking and care, and a bit of chemistry knowledge can go a long way toward helping chefs use and maintain these pots and pans more effectively.

In Reactions' latest episode, we settle these cast-iron controversies once and for all and explain the chemistry of cast-iron cooking.

Check out the video here:

Explore further

Fast-cooking dry beans provide more protein, iron than 'slower' varieties

Citation: Video: Cooking with cast iron: Fact versus fiction (2016, December 15) retrieved 25 August 2019 from
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

Feedback to editors

User comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more