I was on the Los Angeles NPR affiliate KCRW show Good Food this weekend talking about the differences between cast iron and stainless steel, and following up on the article I did for Fine Cooking about cast iron nutrition.
For the record, I am a big fan of cast iron.
As these things go, the interview on air only covered about half of what we discussed. We completely missed the explanation of how stainless steel remains stainless, and I didn't get to tell you about the scientific study where the villagers receiving pans from scientists sold those pans instead of using them.
But such is the way of radio, which is, incidentally, plenty of good fun to do. Go, listen to the episode, and enjoy.