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Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:
-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
๐๐ฒ๐น๐ฝ๐ณ๐๐น ๐ต๐ผ๐-๐๐ผ๐:
-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
๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐
๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐๐ฝ๐ผ๐ธ๐ฒ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:
-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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