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2. Mexican Rice Casserole. Casseroles are wonderful.They're simple, filling, cheap, and usually impossible to screw up. Tomatoes and cumin are the backbone of the rice, and once you've got melty ...
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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.
A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some ...
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) 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.
Cooking in a cast-iron skillet has a number of benefits, including lasting heat retention, non-stick properties when it's properly seasoned, and being able to withstand high temperatures and the oven.
Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, 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. The 20th century also ...
Broccolini takes on a smoky char from the cast-iron pan before it's combined with white beans and aromatics in this savory side dish. ... The leeks provide a savory allium note while the tomato ...