home of the cast iron skillet. Bound on one side by the Tennessee River and St. George is a Bloomberg Businessweek contributor. THERE'S A REASON people (myself among them) collect cast-iron cookware. Nothing else sears a steak so perfectly or gives cornbread such a crisp crust and tender crumb. And this stuff only gets better with age. A pan that has been seasoned properly (see Cineastas spent some time with Mike Whitehead and Finex Cast Iron Cookware Co. to give a glimpse of how Finex is trying to reinvent something that has existed for thousands of years: cast iron. I love the slow and considered process—and I love to imagine One of the hottest items on cooks' holiday lists this year is one of the oldest types of cookware around: cast iron. But today's skillets aren't necessarily the same as your grandmother's. While you can find antique cookware — and there is a growing Hey y’all, I am a huge fan of baking. I don’t consider myself to be a real wiz in the kitchen, however I do enjoy grilling stuff and baking. I usually get the urge to bake around the holidays. There are two things that put me into the Christmas. Joshua Court’s stackable series of modern cast iron pots and pans are for the space-concious cook who doesn’t want to compromise on quality. The strong, durable ceramic handles are suitable for any heat source & the full range includes a tagine .
Click to share on Twitter (Opens in new window) Click to share on Google+ (Opens in new window) Share on Facebook (Opens in new window) Click to share on Pinterest (Opens in new window) (WTNH)– Owner and Chief Instructor Heide Lang from The Fig Cooking In my kitchen, hanging above the long counter where I do my cutting and chopping, there is an array of cookware, including three cast-iron pans. Until the past few years, I never used them much. What was wrong with me? Now I reach for them right away. Old-fashioned desserts, like cobblers, look particularly homey served from a cast iron skillet vanilla ice cream, produces an ice cream with a velvety texture and a deeply pleasing vanilla flavor. Paired with fresh cherry cobbler, the duo may be Unlike so many modern products that are built not to last, with cast iron cookware, the older the better. It’s all about the seasoning with cast iron – the process whereby a layer of oil is baked onto the surface, creating a natural non-stick surface. .
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