The Science of Cast Iron Cooking. The Truth About Cast Iron. How To Season A Cast Iron Skillet:
The skillet you want is at least fifty years old, and right now it is probably sitting on a thrift store shelf or a yard sale table. Your first task is to locate it. Until the 1960s, the final stage in manufacturing cast iron was to machine-polish each pan until the cooking surface was as smooth as glass. New cast iron is sold unpolished, that is, fresh out of the mold, with a texture like pitted Formica. The cast iron companies claim that the new, unpolished skillets are as easy to season and as non-stick as the old, polished ones—but then they would say that. You can polish new cast iron yourself with an orbital sander and some 80 grit, followed by hand sanding with 220 grit wet-dry, then 320, then 400, then 600 for good measure, but let’s face it, you’d rather have those five hours of your life and the ridges on your fingernails intact. The skillet you want is polished already.How To Season A Cast Iron Pan. 5 Myths Of Cast Iron Cookware. [more inside]
Pie-Town was held today (in Chicago) with America’s Baking Competition finalist Francine Bryson and her (no kidding) Chocolate Peanut Butter Bacon Pie! And with National Pie-Day coming up in January, again, you'll be all ready for the Great American Pie Festival next April with the National Pie Championships in Florida. Or stay at home and try out the winning recipes from last year (mostly non-bacon, non chocolate, non-peanut butter fruit pies, but still...Pie!)
Welcome to the history cookbook. Do you know what the Vikings ate for dinner? What a typical meal of a wealthy family in Roman Britain consisted of, or what food was like in a Victorian Workhouse? Why not drop into history cookbook and find out? [more inside]
Groundhog recipies. Remember- remove the scent glands before cooking. Yum.