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Let's Settle This! How to Care for Cast-Iron

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 Cooking   |   Fine Arts   |   Chemistry   |   Science
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Cast-Iron skillets are one of the kitchen's ultimate multitools with some big time advantages over your everyday, stock aluminum pan. Today we're taking a look at why these pans rule, and for you kitchen know-it-alls out there, pay close attention: we're using chemistry to prove the right way to season and treat a cast-iron skillet.

Check out the Food Lab! - http://www.seriouseats.com/the-food-lab

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Writer/Producer:
Kirk Zamieroski

Executive Producer:
Adam Dylewski

Scientific consultants:
Alison Andrews, Ph.D.
Bill Carroll, Ph.D.
Darcy Gentleman, Ph.D.
Alison Le

SOURCES:

The Food Lab: Better Home Cooking Through Science - Pg. 84-92

Cast-Iron Basics - http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/

How Protein Rich Foods Stick - http://www.rsc.org/learn-chemistry/resource/res00000814/why-do-pans-stick

Heat capacities of metals - http://www.engineeringtoolbox.com/specific-heat-metals-d_152.html

Polymerization of lipids at high temperatures - http://pubs.acs.org/doi/pdf/10.1021/ed061p299

Polymerization of drying oils - http://pubs.acs.org/doi/abs/10.1021/cr60232a001

Chemistry of deep-frying - explores oxidation and polymerization of oil (pages R2-R3) -http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Class%20Presentation%20Papers-2015/Frying%20Oils.pdf

Smoke points of cooking oils - http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

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