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Food Science

Quiz: How much do you know about the chemistry of cast-iron cookware?

The seasoning process gives cast-iron pans their nonstick quality. Test your knowledge of the components and chemistry involved in that process.

by Andy Brunning, special to C&EN
April 2, 2024
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Before you take our quiz on the chemistry of cast-iron cookware, make sure you check out our Periodic Graphic for some helpful hints.

Foods are particularly prone to sticking to pans if they are high in which of the following macronutrients?
Which of the following types of bonds form between food and metal pans?
Cast iron is an alloy of iron and which other two elements?
What kind of biomolecule polymerizes to produce cast-iron seasoning?
Which of the following types of fats polymerize most easily?
Which of the following is a common unsaturated fatty acid?
Which of the following oils is highest in unsaturated fats?

You Scored 33% - 1 out of 3

 

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