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:
Provided by American Chemical Society
