Cast Iron Skillet Recipes Vegetarian
Teresa Farney, a friend and food editor of the Colorado Springs Gazette, asks: �Do you really need to dish out hundreds of dollars for designer-label, high-end cookware when there�s good old cast-iron around? Durable, functional, and relatively inexpensive, cast-iron has so much going for it, it�s a wonder more cooks don�t use it. Maybe it�s because cast-iron seems so old-fashioned compared to all the modern-looking $300-plus industrial cookware sets.�
�Among its strengths is that the heavy metal retains heat well, which helps food cook quickly and evenly,� Farney adds. The reason many people say that they buy a large black skillet in the first place is because they remember their mom or grandmother using it to make the best fried chicken and wonderfully crusty loaves of breads. As a result of that weight�the cookware�s only major drawback�the pans take longer to heat up than, say, stainless steel or aluminum. A quick rule of thumb is to allow 3 to 4 � minutes, depending how hot the recipe says the pan should be. Since the handles are also made of metal, they also get hot, so a mitt is essential.
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�Among its strengths is that the heavy metal retains heat well, which helps food cook quickly and evenly,� Farney adds. The reason many people say that they buy a large black skillet in the first place is because they remember their mom or grandmother using it to make the best fried chicken and wonderfully crusty loaves of breads. As a result of that weight�the cookware�s only major drawback�the pans take longer to heat up than, say, stainless steel or aluminum. A quick rule of thumb is to allow 3 to 4 � minutes, depending how hot the recipe says the pan should be. Since the handles are also made of metal, they also get hot, so a mitt is essential.
Cast Iron Skillet Recipes Vegetarian
Teresa Farney, a friend and food editor of the Colorado Springs Gazette, asks: �Do you really need to dish out hundreds of dollars for designer-label, high-end cookware when there�s good old cast-iron around? Durable, functional, and relatively inexpensive, cast-iron has so much going for it, it�s a wonder more cooks don�t use it. Maybe it�s because cast-iron seems so old-fashioned compared to all the modern-looking $300-plus industrial cookware sets.�
�Among its strengths is that the heavy metal retains heat well, which helps food cook quickly and evenly,� Farney adds. The reason many people say that they buy a large black skillet in the first place is because they remember their mom or grandmother using it to make the best fried chicken and wonderfully crusty loaves of breads. As a result of that weight�the cookware�s only major drawback�the pans take longer to heat up than, say, stainless steel or aluminum. A quick rule of thumb is to allow 3 to 4 � minutes, depending how hot the recipe says the pan should be. Since the handles are also made of metal, they also get hot, so a mitt is essential.
�Among its strengths is that the heavy metal retains heat well, which helps food cook quickly and evenly,� Farney adds. The reason many people say that they buy a large black skillet in the first place is because they remember their mom or grandmother using it to make the best fried chicken and wonderfully crusty loaves of breads. As a result of that weight�the cookware�s only major drawback�the pans take longer to heat up than, say, stainless steel or aluminum. A quick rule of thumb is to allow 3 to 4 � minutes, depending how hot the recipe says the pan should be. Since the handles are also made of metal, they also get hot, so a mitt is essential.
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Cast Iron Skillet Recipes Vegetarian
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Cast Iron Skillet Recipes Vegetarian
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Product Details
BN ID: | 2940149347728 |
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Publisher: | Anis Khan |
Publication date: | 04/25/2014 |
Sold by: | Barnes & Noble |
Format: | eBook |
File size: | 19 MB |
Note: | This product may take a few minutes to download. |
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