It's bad enough correcting common zombie cookware misconceptions. But when a legitimate food expert like Mark Bittman spouts complete nonsense about all tinned cookware containing lead, it's downright dismaying. Likewise when salespeople and companies tell that eternal doozer: "Cast iron heats evenly."
The winner for 2019--so far--however, has to be Florence Fabricant, New York Times columnist and author of 12 cookbooks. In her January 22, 2019 issue of her column "Front Burner", Ms. Fabricant gushes over the carbon steel skillet made by Made In. Among other reasons to recommend it:
"It’s a good conductor (it can be used on an induction cooktop) and has heft..."
What? Surely Fabricant knows carbon steel, like any steel, is not only *not* a good conductor, it's a *terrible* one. In fact it's the worst metal pans are made of. If she doesn't, she needs to take a remedial physics course.
And perhaps she was under a deadline to push this out, but what gives with the non sequitur explanatory parenthetical? Does she really believe that good conductivity and induction compatibility are the same or even closely related?
Doubtless, someone, somewhere has already taken this nonsense for Gospel and spread it around. "Oh, boy! I can't wait for my new conductive steel skillet to be delivered!"
Do you see, Larry? Do you see what happens when you make stuff up?
https://www.nytimes.com/2019/01/22/dining/made-in-carbon-steel-skillet.html
