Why Cooking with Fat is Better Than Using Butter 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.