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In this healthy casserole—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind ...
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.
Preheat the oven to 450°F. Grease the bottom and side of a 12-inch cast-iron skillet with the olive oil. Gently stretch the pizza dough with your hands until it is a little larger than the cavity ...
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
Griswold "slant logo" cast-iron skillet, manufactured approximately 1915 Griswold "small logo" cast-iron skillet, manufactured between 1940 and 1957. Griswold cast-iron pots and pans, skillets, dutch ovens, and other kitchen items had a reputation for high quality, and they are well known to antique collectors and sellers. The easily recognized ...
In 2002, Lodge became the first cast-iron cookware manufacturer to season their products in the foundry. [6] [7] In 2013, Lodge started their carbon steel cookware line making high-quality carbon steel cookware. [8] Lodge introduced a line of enameled cast-iron cookware in 2005; this was to match the ability of European manufacturers' abilities.
While always beloved in the South, cast-iron cooking is now celebrated worldwide, and its use continues to evolve from traditional fried chicken to new favorites, including pizza. The super-even ...
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