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ZeeDan
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Nov 4, 2017
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America's Test Kitchen has a really great explanation of how to use cast iron pans. The big surprise, cast iron is a very poor conductor of heat and they heat incredibly uneven on a stove. Their advice, heat the pan in an oven at 500 degrees for a pretty long time. In other words, get the thing stinking hot. Then start cooking with it on a flame. This is an excellent recipe for a whole chicken https://www.americastestkitchen.com/recipes/9459-cast-iron-crisp-roast-butterflied-chicken-with-rosemary-and-garlic If you scroll down a bit on that page, there is a link to Season 17 Episode 1, debunking some myths about cast iron - well worth watching.
Here's how to buy a cast iron pan https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/the-best-cast-iron-skillets
And finally their advice on how to take care of a cast iron pan https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/cleaning-and-seasoning-a-cast-iron-skillet
I didn't pay much attention to names in the discussion below - but America's test kitchen kind of blends most of the advice given. Nobody was 100% right, nobody was 100% wrong.
And I'll say America's Test Kitchen is pretty darn authoritative on what they say. It is the rare place that uses real live food science, physics, and the scientific method to work through things. And they explain what they did and why.
Sorry for the long note to such a short question.
Nov 4, 2017
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