I would dissagree on the chemistry. A working knowledge of chemistry is quiet valuable in the kitchen. Understanding of the maillard reaction, or of caramelization is useful for making better tasting food. I keep pH strips in my kitchen for use in making ferments, understanding chemistry will make it intuitive which foods to cook on cast iron or not to because the acids will eat the pans seasoning. Knowledge of polymerization lets know you can wash the cast frying pan despite the folk wisdom to the contray.