The Chemistry of Cast Iron Pans and their Benefits

#045 Rebroadcast

The continuation of the unexpected cookware chemistry saga: cast iron. This week, Melissa and Jam discuss multiple aspects of cast iron chemistry. What is cast iron? Why do some people love it so much? How does it work? Is it better than other cookware? If you haven't listened to our two teflon "prequel" episodes, click here!

References from this episode

1. Let's Settle This! How to Care for Cast-Iron - American Chemical Society - Reactions
2. The Food Lab - J. Kenji López-Alt
3. General Chemistry, Edition 2 - Flowers, Theopold, Langley, Robinson

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