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Cast-iron skillets effortlessly transition from stovetop to oven, and with wholesome fall produce like sweet potatoes, kale, broccoli and carrots, these dishes are ideal for the season.
Frittata, an egg dish that's like a crustless quiche, is perfect for cooking in a well-seasoned cast-iron skillet because it starts on the stovetop, then gets transferred to the oven to finish ...
Even a newly made cast-iron pan is somehow imbued with history. It was shaped and forged in the hottest fire, the heat giving it life. A beautiful, nearly immortal life—if you treat it right.
Delft Blue Druware Dutch Oven Newspaper advertisement for a sale on Druware DRU Enameled Cookware. Druware, also known as DRU Holland cookware [1] [2] and Royal Dru, [3] [4] was a line of porcelain-enamel-coated cast-iron cookware made by the De Koninklijke Diepenbrock & Reigers of Ulft (DRU) company in Achterhoek, Netherlands.
Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron; the fats and/or oils protect the metal from contact with the air during the reaction, which would otherwise cause rust to form. Some cast iron users advocate heating the cookware slightly before applying the fat or oil to ensure it is completely ...
Chef Daniel Boulud starts with bone-in rib-eye for this one-pan steak dinner. ... Finish the dish by popping it in the oven until the lamb is cooked perfectly and the tapenade forms a crust ...
Roast beef tenderloin. Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for "peeled, side muscle on" [6] (side muscle refers to the "chain").
Al Roker's Cast-Iron Rib-Eye Steak by Al Roker. Al Roker doesn’t mess around when it comes to steak, preferring those of the “big, honkin’ cowboy-sized” variety—and we couldn’t agree more.
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