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2. Prime rib roast: 6 tips for cooking and recipe to try - AOL

   www.aol.com/prime-rib-roast-6-tips-161329969.html

   Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 120 to 125 degrees for ...

3. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   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 ...

4. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods.

5. This Trick for Restoring a Rusted Cast-Iron Pan Is a ... - AOL

   www.aol.com/lifestyle/trick-restoring-rusted...

   Plus, unlike ceramic or coated cookware, cast iron pans only get better with age. The pans naturally develop a non-stick coating, and when you season it regularly , the food you cook on your cast ...

6. Learn How to Cook Prime Rib (That’s Way Better Than Any ...

   www.aol.com/learn-cook-prime-rib-way-000100716.html

   Ingredients. 1 large shallot, coarsely chopped. 6 garlic cloves, quartered. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary. 2 tablespoons minced fresh oregano or 2 teaspoons ...

7. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware. Cast iron fell out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of ...