Technique Editor

Emma Hollis

Emma writes the technique side of The Cast Iron Craft: seasoning chemistry, the right way to clean a pan, and why your eggs still stick. Her first cast iron was a $30 Lodge she ruined twice before figuring out what nobody had told her — the soap rule is a myth, the oil matters more than the method, and a pan that looks ugly can still cook perfectly.

Covers: Seasoning, Care & Cleaning, Technique

• Cast iron seasoning
• Cookware care
• Polymerization chemistry
• Rust removal
• Cast iron technique
• Searing and frying