Credit: The American Chemical Society
WASHINGTON, Dec. 15, 2016 — Cooks around the world prize their cast-iron cookware, which has many advantages over its aluminum siblings. But there are a few myths surrounding cast-iron cooking and care, and a bit of chemistry knowledge can go a long way toward helping chefs use and maintain these pots and pans more effectively. In Reactions' latest episode, we settle these cast-iron controversies once and for all and explain the chemistry of cast-iron cooking. Check out the video here: https://youtu.be/u1zKG0D7GKo.
###
Subscribe to the series at http://bit.ly/ACSReactions, and follow us on Twitter @ACSreactions to be the first to see our latest videos.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 158,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive news releases from the American Chemical Society, contact [email protected].
Follow us: Twitter Facebook
Media Contact
Michael Bernstein
[email protected]
202-872-6042
@ACSpressroom
http://www.acs.org
############
Story Source: Materials provided by Scienmag