The cast iron skillet : for the untrained , that big greasy thing you wish well your roomy would put away , and for the expert , virtually the only cooking pan that really count .
One source of controversy among skilleteers is how to actually care for the wretched metal hunk . The folk music over at the American Chemical Society’sReactionschannel late bring forth a TV explaining some of the scientifically - best pattern .
People like skillets because they can cook food for thought both on the stove top and in the oven . Cast atomic number 26 skillets also hold warmth better than traditional pan , and can even become non - stick if you cook with them long enough , thanks to a little matter called “ seasoning . ”
ramble iron skillet have gobs of petite Earth’s surface imperfection that proteins get stuck in . The molecules from cooking fats , like butter or fossil oil , form long chain call polymers , which eventually make a plasticky covering ( the seasoning ) that seals the yap and slicks up the surface . Caring for the frying pan involves keeping the seasoning intact and keeping the iron from rusting .
A few pro - top from the ACR :
experience free to use metallic element utensil — the seasoner is strong enough .
Unsaturated fats like vegetable rock oil build the polymers up better than saturated fats like bacon or lard .
Feel gratis to use max ! liquid ecstasy wo n’t break up the seasoning .
Always dry your pan now after washing it so the smoothing iron does n’t rust .
Coat your cooking pan with oil when you ’re finished cleaning it , which can keep rust - cause wet out .
Check out the TV for other gratuity , like how to speed up the flavouring process on a 2d - hand frypan .
[ ACS response ]
ChemistryCookingFoodScience
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