This article presents a case for why cooking with butter on cast iron is superior to using olive oil. The article outlines five key advantages to cooking with butter on cast iron: flavor, smoke point, texture, versatility, and nutritional value. It explains how butter's rich, creamy flavor can enhance the taste of food, its high smoke point makes it a better option for cooking at high temperatures, and its milk solids and water content can create a crispy texture. Additionally, the article notes that butter is a versatile ingredient that can be used for cooking, baking, and as a condiment, and that it offers some nutritional benefits. While olive oil is often seen as a healthy choice, the article suggests that it may not be the best option for cooking with cast iron. Overall, the article offers a convincing argument for why butter is the preferred choice when cooking with cast iron.

This article discusses why using different types of fats is better than using butter when cooking with cast iron. The article presents five reasons for this, including the higher smoke point of some fats, neutral flavor, plant-based options, health benefits, and versatility. By using oils and fats with a higher smoke point, one can achieve a crispy exterior on their food without burning or smoking. Neutral-tasting oils or fats can allow the flavors of other ingredients in the dish to shine through. Plant-based options are also suitable for those with dietary restrictions, such as vegans or those with dairy allergies. Certain types of fats can offer health benefits, such as improving heart health and reducing the risk of chronic diseases. Lastly, different fats have different properties that make them suitable for different cooking methods, offering versatility. The article concludes that experimenting with different types of fats can help home cooks achieve the perfect flavor and texture when cooking with cast iron.

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