Pentole in ghisa

Many Southerners grew up eating suppers served straight from a cast-iron skillet. Sometimes it was a smooth heirloom pan, passed down from a grandmother, that was a vehicle for the best biscuits—crisp on the bottom with pillowy layers that cradled po

• Test nine models (five mitts, two gloves, and two double mitts), priced from about $9.50 to about $66.00 per set • Working in a hot oven, rotate and remove a baking sheet filled with cookies • Lift and remove a Dutch oven filled with simmering wate

MAKES 2 SERVINGS From searing it to perfection on the stovetop to cooking it to juicy perfection in the oven, a cast-iron skillet is the key to a can’t-beat steak. 1¼ teaspoons kosher salt, divided½ teaspoon ground black pepper½ teaspoon garlic powde

If you take the time to properly care for your cast-iron cookware, it will reward you and your family with generations of loyal service. Follow these tips to keep your heirlooms—whether seasoned or enameled iron—in tip-top shape. Be sure to clean you

My grandma was part of the reason why I started cooking professionally. Without her or her small collection of cast iron, my culinary life would be incomplete. Nearly every meal my grandma made began in her 10-inch cast-iron skillet. Gumbo, jambalaya

Q: WHAT’S THE BEST WAY TO RESEASON MY CAST-IRON COOKWARE? A: We recognize that there are just about as many seasoning methods as there are sizes of cast-iron skillets. But after many years of developing cast iron recipes and testing various seasoning

A Dutch oven is one of the most worthwhile investments in the world of cooking equipment. What other tool can bake, fry, boil, and braise with such ease? Like its many talents, there are also many variations of the how the Dutch oven got its name. On

It’s not every day that one’s wildest dreams become a reality, but for Jay Ducote, his dreams were an exception. When the chef, entrepreneur, and Baton Rouge native attended Louisiana State University in the early 2000s, he routinely threw tailgate c

Cooking on an open flame in iron cookpots is almost a rite of passage. The ability to turn out a steaming pot of meat and veg or a golden damper can turn you from camp hack to camp hero in the eyes of your fellow travellers. But successful camp oven

EVERY TIME I visit my local Tex-Mex restaurant, I contemplate ordering several different dishes, but inevitably I hear the familiar, mesmerizing sizzle of fajitas being delivered to a neighboring table. I smell the tantalizing aromas from the searing

Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you.

Those not familiar with the history of chuck wagons might not realize their current use in modern culinary competitions across the country. Today, you can experience these family-friendly events in cities from Pigeon Forge, Tennessee, to San Antonio,

Smithey Ironware Company has been consistently extending their product lineup since opening for business in South Carolina more than five years ago. The latest addition is this versatile flat top griddle that also doubles as a lid for their 12-inch s

NO BAYOU STATE KITCHEN is complete without a cast-iron pot or skillet. Oftentimes, cast-iron cookware is passed down through families, keeping our culinary traditions alive from one generation to the next. From gumbo and jambalaya to cracklin’s and d

AT A RECENT ATK Reviews team meeting, we played a fun game: Each of us named our five must-have pieces of cookware. My number one pick was my braiser, which pretty much lives on my stovetop. With its sloped sides, wide cooking surface, and heavy lid,

Most keen home cooks dream of owning a kitchen with an island unit taking centre stage. Not just because they look great, but because they also help you maximise your food preparation space and provide extra storage Cotswood kitchen , from £10,000,

Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you.

Looking back, I’m almost embarrassed to admit that up until five years ago, I owned only one cast-iron skillet, which was sadly underused. I would pull it out occasionally to sear a steak or cook burgers if it was too cold or rainy outside to use the

Southern Cast Iron began as a series of special issues devoted to cast iron cooking from our sister magazine, Taste of the South. It soon blossomed into an identity all its own as we explored the South’s deep ties to cast iron. Readers quickly fell i

Aebleskiver are traditional Danish pancake-like treats cooked or baked into a spherical shape in a special cast-iron pan. The food and the pan eventually became synonymous, and thus they share the name. Over the years, we’ve discovered the pan's hand

Whether you’re making Cajun biscuits and gravy or peach cobbler, cast-iron cookware is always the perfect pan for the job. One Pan to Rule Them All is filled with 100 recipes perfect for cooking in a skillet on the stovetop or outdoors on a grill or

Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you.

Q: CRISPY BACON AND FRIED EGGS IS MY FAVORITE BREAKFAST, BUT THEY SOMETIMES STICK TO MY CAST-IRON SKILLET. HOW CAN I GET A BETTER RESULT? A: We agree; bacon and eggs is just about the best breakfast around, and is there a better way to wake up than t

Makes 10 Spice up your life with these craveworthy bakes. 3½ cups all-purpose flour2 tablespoons baking powder1 tablespoon sugar½ teaspoon ground red pepper½ teaspoon kosher salt⅔ cup cold unsalted butter, cubed2 cups shredded sharp Cheddar cheese1 c

Makes 8 to 10 servings With a trifecta of cheese and just the right amount of spice, this recipe will be the talk of the potluck. ¼ cup unsalted butter¼ cup all-purpose flour2½ cups whole milk, warmed1 (1-ounce) packet ranch seasoning mix2½ cups shre

This utilitarian pan can retain a ton of heat due to its thickness, says Kahlenberg, and it doesn’t give in easily to what he calls “pan shock”— the loss of heat when food is introduced to the skillet. BEST FOR: Anything, really, but specifically se

Editor in Chief I’ve got an arsenal of well-used cookware, but two pans in particular never seem to make it back into the cabinet. One is a stubby-handled Wagner cast-iron skillet with a thick, jet-black patina; the other is a lithe, long-handled car