Are all stainless steel pans the same?
If you’re not into stainless steel cookware, you may think that all pans and pots made of this metal are give or take the same. But the reality is a little different than that.
Cast iron skillets make cooking a cinch. Their slick surface keeps foods from sticking to them, allowing you to prepare even the most delicate of items, like eggs or whitefish, without mangling them.
So you bought a non-stick pan and, before you get cooking with it, you want to be sure you know how to use it right?
Every kitchen should have at least one cast iron skillet. They’re versatile and can be used for everything from browning steak and searing salmon to baking cornbread and making pan pizza.
Many of us think that the vitreous coating on enameled cast iron cookware protects it completely from corrosion and rust. And that’s generally true… with the exception of one small but important detail.
So you bought a stainless steel pan or pot, or maybe a whole set, and, now you want to learn how to use it?
Let’s just say you’re in the right blog. I’ve been cooking with stainless steel for as long as I can remember. And, in this post, I’m about to give you my top tips.
Here’s a question that every proud owner of a cast iron skillet will sooner or later find themselves asking: “Should I clean my skillet after every use?”
One of the more confusing aspects of home cooking, especially for those of us without a culinary background, can be understanding the differences between various types of cookware.
Everyone tells you that you can cook almost anything in a stainless steel pan. But what does that mean, exactly?
