Dating cast iron cornbread stick pans

For the price, the Camp Chef 12-inch skillet performed impressively.Cornbread released completely when inverted; steak had a thick, consistent sear.A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. After spending 35 hours on research and putting nine cast-iron pans (including super high-end and vintage ones) through a battery of tests, we think the iconic Lodge pre-seasoned 12-inch skillet is best for most people.I’ve been writing about cookware for The Sweethome for three years, covering skillets (both tri-ply and nonstick), roasting pans, saucepans, and electric cookers.Before that, I was a cook in fine-dining kitchens for many years and a food editor in the Martha Stewart test kitchens for six years.

In fact, two tips: One is that dried beans are best.Cooks turn to these durable pans for panfrying, searing, baking, and their morning eggs.Cast iron offers much of the versatility of a stainless steel tri-ply skillet at a fraction of the cost.It has a nonstick-like factory seasoning, roomy cooking area, and easy-to-grip handles, and it’s widely available.Lodge cookware is affordable, made in the USA, and a longtime favorite of home cooks and professional chefs alike.

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