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2. Don't Break The 6 Golden Rules Of Cooking Steak

   www.aol.com/dont-break-6-golden-rules-172400220.html

   2. Choose the Right Pan and Get It Screaming Hot. A great pan is key to getting a caramelized crust on the bottom of your steak. A large metal pan works, but cast iron is even better.

3. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was an inexpensive, yet durable cookware. Most American households had at least one cast-iron cooking pan. Popular manufacturers included Griswold, which began production in 1865, Wagner in 1891, and Blacklock Foundry in 1896.

4. Don't Break The 6 Golden Rules Of Marinating Steak

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   6. Cook It Well (Actually, Medium-Rare) The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast ...

5. 16 Types of Steak All Home Cooks Should Know - AOL

   www.aol.com/16-types-steak-home-cooks-000000592.html

   You enter the butcher shop (or meat department) with the confidence of a five-star restaurant chef. Then you look at the myriad options and realize in a panic, I have no idea what I’m doing!!!

6. Kazan (cookware) - Wikipedia

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

   Kazan (cookware) Sumalak being made in a kazan in a ground oven. A kazan or qazan[1] is a type of large cooking pot used throughout Central Asia, Afghanistan, Armenia, Azerbaijan, Turkey, [2] and the Balkan Peninsula, roughly equivalent to a cauldron, boiler, or Dutch oven. They come in a variety of sizes (small modern cooking pots are ...

7. Seasoning (cookware) - Wikipedia

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

   Seasoning (cookware) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1][2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.