I love cast iron cookware. I have 5 in various shapes and sizes.
The non-enamel ones require seasoning and there’s no better place to learn how to do this than Sheryl Canter’s blog post: Chemistry of Cast Iron Seasoning: A Science-Based How-To.
Kenji Alt-Lopez dispels some myths about Cast Iron pans here and, as always, he’s a great read.
And if you want more reading up, Dave Arnold has additional insight here.
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