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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 knockout advantages over its typical aluminum siblings but unlike any other tool in your kitchens arsenal these pans pack some kitchen controversy over the do's and don'ts of maintenance today we're talking the chemistry of why you should get on board that cast iron train and once on board we're going to show you the right way to treat your cast iron skillet some settle this folks once for all for those of you aren't privy to the cast iron life let me brief you on why these pans absolutely rule first of all they're tough and seamless hence the cast in cast iron they're full metal build allows you to cook on the stove and in the oven unlike most pans the dense iron helps these pans hold on to heat much longer most important of all cast irons can become nonstick if treated correctly or well-seasoned the surface of a cast iron skillet is covered in little pores and imperfections that food can seep into and being cooked heated proteins can chemically bond to these imperfections making the prospect of sunny-side up eggs seem impossible well seasoned cast iron pans have a special layer a bonded residue from foods that block those super sticky annoying interactions from happening when facts like in cooking oils or butter are heated up while in contact with metals they polymerize that is the fat molecules linked together to form a plastic-like coating on the pans cooking surface the more you cook the more this polymerize layer builds up unfortunately it does take time so let's say you just bought a secondhand cast iron that's not even close to being correctly seasoned here's what you're going to do to bring it up to...

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