Sure, the 3.5-inch mini cast-iron skillet might be the cutest thing you can add to your kitchen, but in terms of ergonomics, it won’t be the most useful. Choosing the right pan can be daunting if you’re an amateur cook, haven’t owned a new one since your wedding shower or have only ever used one kind. Here are…
How to Care for Your Cast Iron Pan? Avoid This Fatal Mistake
A cast iron pan is an indispensable kitchen tool, and something that every home cook should own. Cast iron pans have a reputation for being high-maintenance, and many pan owners live in fear or somehow doing something that would render their prized heirloom unusable. In reality, however, cast iron pans are nearly indestructible. If it gets…
Cast in Stone, That Is, Iron
For a growing number of American households, Teflon-coated pans, copper pots, or anything else for that matter other than a handcrafted cast iron skillet, would be, well, an outcast in the kitchen. Crazy as it seems, the people who make this heavily weighted and highly popular custom-made cookware are willing to face furnaces burning at…
Cookware to Cherish: An Ode to Cast Iron
Unlike many other cooking tools in the kitchen, cast iron is part of the family. It tells a story, and especially in the South, it’s one that may go back generations. “I feel like I’m cooking with history when I cook with cast iron,” said North Carolina native Elizabeth Karmel. “It brings back memories of…
Crispy Cast-Iron Chicken Thighs
These chicken thighs from Lodge are a game-changer when it comes to a simple, inexpensive weeknight dinner. Cast iron crisps up the skin beautifully. Makes 4 to 6 servings 2 1/2 pounds bone-in, skin-on chicken thighs 1 teaspoon coarse salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive…
Cast-Iron Steak
If you make this steak according to Elizabeth Karmel’s directions, she guarantees you two things: Your kitchen will get very smoky, and your steak will be very crusty—in all the right ways! This stovetop method is like an extreme culinary sport, since the pan is preheated over high heat for about 5 minutes before the…
Cast Iron Skillet Cornbread
When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk—a much-loved Southern tradition. Here is her recipe. Makes 6 to 8 servings 1/4 cup melted…
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