Dec. 15, 2016 – Cooks around the world prize their cast-iron cookware, which has many advantages over its aluminum siblings. But there are a few myths surrounding cast-iron cooking and care, and a bit of chemistry knowledge can go a long way toward helping chefs use and maintain these pots and pans more effectively. In Reactions’ latest episode, we settle these cast-iron controversies once and for all and explain the chemistry of cast-iron cooking.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With nearly 157,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.