This week Reactions takes chemistry to the kitchen, or at least to cast iron skillets. Science helps to answer how we should take care of these bad boys and how to season them. Cast-Iron skillets are one of the kitchen's ultimate multitools with some big time advantages over your everyday, stock aluminum pan. Today we're taking a look at why these pans rule, and for you kitchen know-it-alls out there, pay close attention: we're using chemistry to prove the right way to season and treat a cast-iron skillet.
Check out the Food Lab! - http://www.seriouseats.com/the-food-lab
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Writer/Producer:
Kirk Zamieroski
Executive Producer:
Adam Dylewski
Scientific consultants:
Alison Andrews, Ph.D.
Bill Carroll, Ph.D.
Darcy Gentleman, Ph.D.
Alison Le
SOURCES:
The Food Lab: Better Home Cooking Through Science - Pg. 84-92
Cast-Iron Basics - http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/
How Protein Rich Foods Stick - http://www.rsc.org/learn-chemistry/resource/res00000814/why-do-pans-stick
Heat capacities of metals - http://www.engineeringtoolbox.com/specific-heat-metals-d_152.html
Polymerization of lipids at high temperatures - http://pubs.acs.org/doi/pdf/10.1021/ed061p299
Polymerization of drying oils - http://pubs.acs.org/doi/abs/10.1021/cr60232a001
Chemistry of deep-frying - explores oxidation and polymerization of oil (pages R2-R3) -http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Class%20Presentation%20Papers-2015/Frying%20Oils.pdf
Smoke points of cooking oils - http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.
Reactions is produced by the American Chemical Society.
