Corn bread. Nothing adds flavor to corn bread like a CI skillet.
yes but if you are cooking, you need the biggest, heaviest sucker you can find!Really thick, bone-in steaks.
The density if the metal helps to transfer heat so the meat by the bone isn't raw when the rest is cooked.
Also, smaller pans are good if your mom intends to give you a spanking...
Corn bread. Nothing adds flavor to corn bread like a CI skillet.
I also make brownies in a CI skillet.
love my Lodge 12" and 10" skillets for pan seared rib eyes, n/y strips, corn bread. Also invaluable for country fried steak.
My biggest thing about Cast Iron, I can pop them straight into a very hot oven without a thought. I really like to finish a dish off that way, brown on stovetop and finish in oven.
I have several pans that are oven safe and several that are not. As I start a recipe I think carefully on which I will use.
Early on I did ruin one pan I was fond of, I have since learned that "most" non-metal handles are good to 350 F, usually not higher.
Also be careful with the lid's knob if they are not the same material. Yep, found that one out the hard way too!
Early on I did ruin one pan I was fond of, I have since learned that "most" non-metal handles are good to 350 F, usually not higher.
Also be careful with the lid's knob if they are not the same material. Yep, found that one out the hard way too!