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2. How to Cook Steak in the Oven Only - AOL

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   Step 6: Remove the Steak from the Oven. The best time to remove the steak is when it’s about five degrees less than the internal temperature of your desired doneness: 120°-130°F for rare, 140 ...

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

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   Wash the Skillet with Warm Soapy Water and Dry Well: While using soap on cast iron was frowned upon for years, it is, in fact, OK. After washing, rinse off any soap, then dry the pan thoroughly ...

4. 30 Comforting Cast-Iron Skillet Recipes - AOL

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   One of the best reasons to roast a chicken in a cast-iron skillet is how caramelized and delicious the vegetables get in the same pan. This recipe uses that to full advantage by layering thinly ...

5. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.

6. Seasoning (cookware) - Wikipedia

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

   The temperature recommended for seasoning varies from high temperatures above 260 °C (500 °F) to temperatures below 150 °C (302 °F). Seasoning a cast-iron or carbon steel wok is a common process in Asia and Asian-American culture.

7. The Absolute Best Way to Cook a Tender, Juicy, Never Ever Dry ...

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   Science & Tech. Shopping. Sports

8. 22 Cozy Cast-Iron Dinners for Fall - AOL

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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.

9. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [8] However, cast iron is denser than aluminum and stores ...