Thursday, June 9, 2011

The Right Pan

My cast iron skillet is my best friend in the kitchen. I bought it years ago when I knew nothing about cooking and didn’t pay close attention to seasoning it. It got seasoned anyway. It has ridges so your food will look like it’s been cooked on a grill and you get that glorious charring. I’m a fan of stove top to oven cooking and the cast iron skillet can handle both. It’s by Emeril Lagasse, but cast iron is cast iron – just make sure it’s the real deal – it should weigh a ton. I cook both meat and fish in it, though purists will have separate skillets for each.

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