January 29, 2014

Cast iron seasoning: rust never sleeps

Still a klutz in the kitchen...

There's hope for the non-stickiness of my cast iron skillet, as well as less worry over the long-term about metal residues, Alzheimer's and other neurodegenerative diseases. Via Sweethome, Sheryl Canter explains in Chemistry of Cast Iron Seasoning: A Science-Based How-To.

Apparently pre-heating the pan before applying flaxseed oil helps the seasoning adhere better. The low smoke-point of flaxseed concerns some, even though you'll cook with another oil, so repeat seasonings with sturdier oils might be a good idea.

Better regular care is advised for the klutz. For basics, here's America's Test Kitchen:

Update: Over at Serious Eats, The Truth About Cast Iron Pans: 7 Myths That Need To Go Away by J. Kenji López-Alt (Nov 2014) was good.

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