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Iron absorption: According to food science consultant and author Bryan Quoc Le, most foods can benefit from being cooked in cast iron, since small amounts of iron are absorbed during cooking ...
Preheat oil to 365 degrees Fahrenheit in a large, deep cast iron skillet or wok over medium heat. ... frying in batches if necessary to avoid crowding. Fry chicken for 20-22 minutes, turning 2 or ...
As The Grio recommended, cooking in a cast-iron skillet can significantly increase the iron content of your food, which is particularly important if you struggle with low-iron symptoms like ...
Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. 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 ...
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.
A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
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3180 Kingsdale Center, Columbus, OH · Directions · (614) 459-6494