Whether donning an apron at home or in a Michelin-starred restaurant, pretty much everyone agrees on the merits of cooking with cast-iron pans. They've been around for generations, passed down like an heirloom and fired up for all kinds of meals, from everyday comfort food to special company-is-coming fare. But there's one thing that needs to be acknowledged: it's not ideal for everything - specifically, cooking eggs.
There is a reason that cooks have long reached for their cast-iron skillets when making cornbread. The dark, heavy metal gives the crust a wonderful color and a wonderful crispness on the outside. If you don't have a cast iron skillet, you can absolutely use any other heavy ovenproof pan. Just make sure it's about 12-inches in diameter and has sides that are at least 2-inches tall.
Not all surfaces are the same, especially when achieving browning, which is the caramelization process that intensifies the steak's flavor after direct contact with heat. As Thomas reveals, choosing between a flat and grill pan is a nuanced consideration - but put bluntly, if your steak has grill marks, you may be missing out on flavor. "Grill pans create narrow lines of browning," he explains,
Cast-iron pans might be your most prized culinary possessions. They're sturdy, long-lasting, and are often passed down for generations. But to keep them in pristine condition, you'll need to take care of them properly. So, what happens when you have a bit of rust on the bottom? Enter the affordable household item you likely have hidden in your cabinets: aluminum foil.
Vintage kitchenware, including cast iron pans and mid-century dishes, can be surprisingly valuable and cherished for their durability and craftsmanship. A thrift store find may be worth much more.
