The trusty cast-iron skillet - probably a staple in your grandma's kitchen - is reclaiming its place on the stovetop. A good one has a slick surface so you don't need to add oil to get a nonstick surface. Just make sure it's properly "seasoned" before you use it for the first time - a simple process of applying a vegetable oil coating to a clean, dry skillet and baking it for an hour or so in an oven preheated to 350 degrees F. (Handle with care, skillet will be hot).
Cooking in cast iron can actually increase the iron content in your food. Eggs scrambled in a cast-iron skillet can have up to three times as much iron as raw eggs. Plus it's the champ when it comes to conducting and holding heat evenly at any temperature, making cast-iron skillets a chef's favorite.
And for a surprisingly low price, this cookware is a must-have because it can last for generations. Just ask your grandma.
Monday, November 8, 2010
Iron Skillet Revival
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