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

This week Reactions takes chemistry to the kitchen, or at least to cast iron skillets. Science helps to answer how we should take care of these bad boys and how to season them. 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.

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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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Reactions is produced by the American Chemical Society.

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