Simple rules for cast iron care

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Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
–http://www.castironcollector.com/seasoning.php
–https://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/
–https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html
–https://chem.libretexts.org/Bookshelves/General_Chemistry/Book%3A_ChemPRIME_(Moore_et_al.)/08%3A_Properties_of_Organic_Compounds/8.26%3A_Cross-Linking

𝗛𝗲𝗹𝗽𝗳𝘂𝗹 𝗵𝗼𝘄-𝘁𝗼𝘀:
–https://www.cooksillustrated.com/articles/381-how-to-clean-a-cast-iron-pan
–https://www.cooksillustrated.com/articles/2279-how-to-season-carbon-steel-cookware
–https://www.seriouseats.com/how-to-season-carbon-steel-pans
–https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware
–https://www.youtube.com/watch?v=4_lEO-oYpyU />
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Will Dichtel, Professor of Chemistry at Northwestern University
-Michael Kessler, Dean & Professor at the College of Engineering at North Dakota State University

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