March 2017

Cast Iron Skillets - Grandmother's Non-Stick

March 20, 2017 - 15:00
cast iron skillet

Our grandmothers didn't have non-stick but they survived. They cooked eggs, made sauces, and seared meat all in a piece of cooking equipment that is coming back into vogue: the cast iron skillet. As many avid cooks know, these pans are: oven safe, last forever, get scalding hot, and when cared for properly, are non-stick. With the downsides to Teflon and traditional non-stick pan getting more and more attention in the press, people today are looking for alternatives. I for one am glad to see the return of the cast iron skillet.

Carbon Steel Pans - The non-stick alternative

March 04, 2017 - 10:32
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Carbon Steel Pan

Carbon steel pans have been widely used in restaurants for years, but only really came to light for many home cooks with a feature in Cooks Illustrated last year. With out getting into the politics of Teflon we'll say that there has been a significant rise in people looking for alternatives to the trusty non-stick pan we all have. One driver of this is that the non-stick coating decomposes over time eventually flaking off into the food you cook. This presents two issues - one its gross to find flakes of Teflon in your food, and two you now need to buy a new pan.

Becoming a better cook – Salt is Key

March 03, 2017 - 00:00

When in the kitchen and looking at things that can improve food and help you in your quest to becoming a better cook look no farther than Salt. It is one of the essential building blocks not only of flavor but of life as well. Today we’ll look at the cooking implications and types of salt you should have on hand. The uses for and approaches to salting food to maximize flavor. This piece really breaks into 2 parts – the “what” and the “how” of salt and salting. Let’s look at the what first, or more correctly the what you need.