To get the best possible experience using our website, we recommend that you upgrade to latest version of this browser or install another web browser. See our Browser Support/Compatibility page for supported browsers list.
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.
Read up on coffee, or mix up some tequila facts for your next party. Get full-size posters at the ACS Store!
I can make your food blue.
Check out these other ACS science videos and podcasts highlighting cutting-edge research from ACS journals and fascinating, weird and timely topics.
Learn from the best and brightest minds in chemistry LIVE every Thursday at 2pm ET!
More Ways to Subscribe
;void(0);){kind=link}