Cooking With Cast Iron

Before aluminum coated in Teflon, there was cast iron.

Our great-grandparents revered cast iron in the kitchen because it lasts *forever*. And with proper care? It’s naturally non-stick, no PFAS necessary.

These days, cast iron is experiencing a renaissance of sorts, and for many good reasons. On today’s show cast iron historian Kyle Seip answers all our burning questions about how to cook on and care for our beloved cast iron cookware (it’s way easier than you think!).

Here’s a preview:

[6:00] Before aluminum, it was iron: A brief cast iron history

[11:00] What a price tag says about new and vintage cast iron pieces

[13:00] Getting to the bottom of the confusing health claims

[18:00] How do you clean cast iron? Is soap OK?

[22:00] When to use enamel-coated cast iron (hey there, Le Creuset!) versus when reach for traditional

[25:00] Everything you need to know about seasoning your cast iron (spoiler alert: you don’t need to do much!)

[27:00] Troubleshooting a rusty skillet

Resources mentioned:

• Smithey Cast Iron
• Kyle On Instagram @castiron_kyle

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