Are cast iron pans as cool as people say?
#045 Rebroadcast
The continuation of the unexpected cookware chemistry saga: cast iron. This week, Melissa and Jam discuss multiple aspects of cast iron chemistry. What is cast iron? Why do some people love it so much? How does it work? Is it better than other cookware? If you haven't listened to our two teflon "prequel" episodes, click here!
References from this episode
- Let's Settle This! How to Care for Cast-Iron - American Chemical Society - Reactions
- The Food Lab - J. Kenji López-Alt
- General Chemistry, Edition 2 - Flowers, Theopold, Langley, Robinson
Thanks to our monthly supporters
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Check out our website at chemforyourlife.com
Watch our episodes on YouTube
Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
