Why Cooking with Butter on Cast Iron is Better Than Olive Oil
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.