November 21, 2011
Cast iron cookware provides a cooking surface with great heat retention properties and typically is fairly cheap. And seasoned properly, this surface can be fairly non-stick as well – not as good as Teflon, but with a bit of care, able to release delicate fish filets and eggs. The key phrase here is “seasoned properly.” [...]
Read the full article →
November 20, 2011
Pans are the primary cooking device in most kitchens and mine is no different. I have three primary pans and some special use pans. And though they are called “saucepans,” they are really more like pots than pans (and aren’t good for saucemaking either), so I’ll leave those out. I’ll be skipping roasting pans as [...]
Read the full article →