Updated Knowledge on Cast Iron Cookware


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.

Posted on 7th May 2016 in Food and Drink


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