Cleaning and Seasoning Cast Iron Cookware
Written by admin on September 12, 2009 – 4:31 am -Curing (seasoning) cast iron means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, nonstick surface on both the inside and outside of the piece. The hallmark of any country kitchen is an old black cast iron skillet sitting atop the woodstove. And there's good reason for that: Whether you're baking biscuits in a cast iron Dutch oven, flipping pancakes on a cast iron griddle over a woodstove or pan-frying chops on a modern electric range, cast iron makes the best cookware. TYPES OF CAST IRON COOKWARE Cast iron cookware has been used steadily in America since the 1600s, though over the last half century or so it has been known primarily as an outdoor cookware, used mainly... more
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What Do Home Cooks Really Need?
Written by admin on August 12, 2009 – 3:46 pm -Years ago I read an article about how a famous four-star restauranteur and his wife used to throw the most sought-after, informal dinner parties in their small Manhattan apartment for what today would be called “foodies,” cooking their culinary delights in old Farberware pots on a non-descript stove. Sounds like a simpler time, and a far cry from the over the top kitchens of today that always seem to be stocked with ultra pricey equipment. What did I miss? When did having a “restaurant kitchen” become a necessity? Aren’t we more a nation of defrosters and re-heaters than cooks anyway? We’ve all seen them, kitchens so elegantly appointed they look like movie sets, filled with high-end appliances like Viking, Sub-Zero, Kitchen-Aid,... more
Tags: best cookware, cookware buying guide, Non-Stick Cookware
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