The chemistry of cast-iron cookware

To download a pdf of this article, visit cenm.ag/castiron.

References used to create this graphic:

Arnold, Dave. “Heavy Metal: The Science of Cast Iron Cooking.” Cooking Issues (blog), Feb. 16, 2010.

Gao, Chenxi, Na Yang, Cunpu Li, Xi Wang, Xun Yu, Ling Zhang, and Zidong Wei. “Seasoning Chinese Cooking Pans: The Nanoscience behind the Kitchen God’s Blessing.” Nano Mater. Sci.(2023). DOI: 10.1016/j.nanoms.2020.06.001.

Royal Society of Chemistry. “Kitchen Chemistry: Why Do Pans Stick?” July 5, 2018.

Zamieroski, Kirk, writer/producer, and Adam Dylewski, executive producer. “Let’s Settle This! How to Care for Cast-Iron.” Reactions, Dec. 5, 2016. Video, 3:20.

A collaboration between C&EN and Andy Brunning, author of the popular graphics blog Compound Interest

To see more of Brunning’s work, go to compoundchem.com. To see all of C&EN’s Periodic Graphics, visit cenm.ag/periodicgraphics.