Please Explain (the Leonard Lopate Show)

Cast iron cookware has been around for centuries, but many modern cooks are intimidated by it. How do you clean it? What can (and can't) you cook in it? Should you season it?  In this week's Please Explain, Julia Collin Davison, the executive food editor at America’s Test Kitchen and author of the forthcoming book Cook it in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country), and J. Kenji Lopez-Alt, Managing Culinary Director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science, answer all your burning cast iron questions and dispel the many myths surrounding the classic cookware. Do you have questions about cast iron cookware? Send us your questions in a comment below, or let us know on Twitter or Facebook! Recipe: Classic Roast Chicken with Lemon-Thyme Pan Sauce from Cook It in Cast Iron from America’s Test Kitchen Classic Roast Chicken with Lemon-Thyme Pan Sauce from "Cook It in Cast Iron" from America’s Test Kitchen ("Cook It in Ca