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Video instructions and help with filling out and completing What Form 2220 Pub

Instructions and Help about What Form 2220 Pub

The cast-iron skillet is a culinary multi-tool with plenty of advantages over its typical aluminum siblings. However, unlike other tools in your kitchen arsenal, these pans are the subject of some controversy when it comes to maintenance. Today, we're going to discuss the chemistry behind why you should embrace the cast iron train and the proper way to care for your skillet. For those who are unfamiliar with the cast iron life, let me give you a brief explanation of why these pans are so highly regarded. First and foremost, they are incredibly tough and durable due to their seamless construction. Unlike most pans, cast iron can be used on both the stove and in the oven. Additionally, the dense iron material retains heat much longer than other pans. Most importantly, when properly seasoned, cast iron pans can become nonstick. The surface of a cast iron skillet is covered in small pores and imperfections that allow food to seep into. When proteins from food are heated, they can chemically bond to these imperfections, creating a nonstick surface. Well-seasoned cast iron pans have a special layer of bonded residue from previous foods that prevents sticky interactions. When cooking oils or butter are heated on the pan, the fat molecules polymerize, forming a plastic-like coating on the cooking surface. The more you cook, the more this polymerized layer builds up. However, this process takes time. If you have just purchased a secondhand cast iron that is not properly seasoned, follow these steps to bring it up to speed. First, pour half a cup of salt into the pan and use a paper towel to scour the surface and remove any dust or impurities. Then, clean the pan in the sink and dry it thoroughly. Set your oven to self-cleaning mode and place the pan inside...