Search results
Results from the WOW.Com Content Network
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 ...
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.
Keep your cast-iron skillet in rotation for dinner. It's great for lots of one-pan meals , including stir-fries , fried rice , or weeknight paella . Read the original article on Martha Stewart
Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron; the fats and/or oils protect the metal from contact with the air during the reaction, which would otherwise cause rust to form. Some cast iron users advocate heating the cookware slightly before applying the fat or oil to ensure it is completely ...
2. Meanwhile, Make the Harissa: In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder. 3.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. [6] Likewise, cast-iron skillets can double as baking dishes.
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.