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Content about Cast Iron Skillet

Wednesday Links: Heavy Pans, Great Techniques, and the new Escoffier February 17, 2010 [Photo from Cooking Issues] Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy! Heavy Metal: The Science of Cast Iron Finally, someone sees through the false information that cast iron is a great conductor of heat. It's just the opposite, which is why we love it: it responds slowly to temperature change and therefore stays hot like no... Read the Full Article	The Paupered Chef Gift Guide December 16, 2009 Well, guess we better throw our hats in the ring: it's the time of year for gift guides and we're not afraid to participate. We've avoided it for 4 years, but our streak is about to come to an end: we hereby present the first annual Paupered Chef gift guide. We've got kitchen gear to recommend, and some awesome food products, too. From what we have learned, cooks really just need a few basic tools that can allow them to turn ingredients into... Read the Full Article	The Smash Technique and Skinny Burger Perfection December 11, 2008 How to make the best burger at home. You know the burger obsession is going off the deep end when semi-serious discussion takes place over the burger making skills of a cartoon. Please stick with me. This cartoon happened feature J. Wellington Wimpy, the burger-loving sidekick of Popeye. Hamburger America author George Motz found this clip and was there to comment on Wimpy's burger making skills: "Notice how even in cartoons back then they got it... Read the Full Article	Edna Lewis's Fried Chicken April 9, 2008 In the midst of deep frying chicken last week I dreamt of Loretta Lynn. This happens only occasionally, and usually is musical in nature, but this time I had an image of her pan frying chicken in a large iron skillet. Sure enough, I found some rather hilarious commercials of her pawning Crisco on YouTube. How wonderful, I thought, that the amazing country singer never had to worry about dealing with large quantities of... Read the Full Article
Fastest Roast Chicken September 3, 2007 I’m not sure why I never thought of this technique before. The biggest problem I have with most of the chickens I roast is that the white and dark meat are done at different times. It’s the great paradox of whole roasted chickens: they should probably be roasted separately. To get the dark meat done I usually have to dry out the white, or dig into a wing when I know it probably should have another 10 minutes in the... Read the Full Article	Cast Iron Corn Bread April 1, 2007 Is there anything my cast iron skillet can't do? Whether it's steaks, peppers, or even pizza, the big hunk of metal is good for most of my high heat needs. But for bread? I'd never really done that before. Neither, for that matter, had I ever really wanted to make cornbread before. I have no real love of this southern staple. I don't really have any fond memories of it as a child. I'm certainly... Read the Full Article	Sizzlin' Steaks the Down-home Ole' Fashioned Way September 22, 2006 Just like your grandmother, I now own a cast-iron skillet. It seemed like the logical choice after I realized the finite possibilities of non-stick, yet was not ready to burn my whole month's salary on an All-Clad frying pan. This cost $19. It's heavy as a brick--actually, more like a couple bricks. You can toss this war-horse around with glee and it will take it all. Clang it around as loud as you can, see if it... Read the Full Article