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2. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   An enameled cast-iron pot. Enameled cast iron is cast iron that has a vitreous enamel glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning. [10] Enameled cast iron is excellent for slow cooking and drawing flavor from foods. [11]

3. 3 Health Reasons to Cook with Cast Iron - AOL

   www.aol.com/food-3-health-reasons-cook-cast-iron...

   By: Kerri-Ann Jennings, M.S., R.D. Cast-iron skillets might seem like an old-fashioned choice in the kitchen. But this dependable cookware is a must in the modern kitchen. Cast-iron skillets ...

4. Shopping for a Cookware Set This Black Friday? Experts ... - AOL

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   The enamel coating helps make it nonstick, thought it's not the slickest; the biggest benefit is it eliminates the need to season your cast iron. Who enameled cast iron is good for: People who are ...

5. How to Clean a Stained Casserole Dish With Common Household ...

   www.aol.com/lifestyle/clean-stained-casserole...

   Rub the cut side of the lemon over the salted surface in circular motions, applying light pressure. After 15 minutes, use a scrubbing sponge to clean the entire surface. Rinse with warm water and ...

6. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company Cousances designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its ...

7. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Modern versions are also made of enameled cast iron. Ttukbaegi – a type of oji-gureut, [39] which is an onggi coated with brown-tone ash glaze. [40] [41] [42] The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine.

8. I Wrote a Cast-Iron Cookbook—Here's the Right Way to ... - AOL

   www.aol.com/wrote-cast-iron-cookbook-heres...

   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.

9. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   Cast iron, carbon steel, [1] stainless steel [2] and cast aluminium cookware [citation needed] may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat.