Have ever wondered why most chefs don't use cast iron pans in their restaurants? Or heard that soap will ruin your precious cast iron skillet? As with most topics, there are more opinions than writers. Articles rarely explain why or how something is good (or bad) for you when it's cooked in a cast iron skillet and Dutch oven.
The answer to these questions (and more) comes from an unlikely source. Fox News "set the record straight" in "5 Myths of the Cast Iron Pan Explained," with chef David Kellaway.
The article explorers five myths about cast iron cookware. Will soap ruin a cast iron pan? Kellaway says go ahead if "you had a particularly messy sticky cooking session." But there's a caveat! The pan must be "re-seasoned immediately."
Why don't more restaurants use cast iron pans? They're too heavy for routine use, Kellaway explained to Fox News writer Sasha Bogursky. Too much "care (is) required to keep them clean without rusting."
Read on. You'll want to read the article before cooking in a cast iron skillet or Dutch oven.
Chef Kellaway is a certified master chef and the managing director of the San Antonio campus of the Culinary Institute of America. Soon you'll un
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