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The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
[Photographs: J. Kenji Lopez-Alt] If you haven't noticed, I 'm a big fan of the cast iron. When I packed up my apartment last spring and had to live for a full month with only two pans in my kitchen, you can bet your butt that the first one I grabbed was my trusty cast iron skillet. I use it for the crispest potato hash and for giving my steaks a crazy-good sear. I use it for baking garlic knots or cornbread or the easiest, best pan pizza you'll ever bake (just kidding, this might be the easiest pizza). Point is, it's a versatile workhorse and no other pan even comes close to its league. But there's also a mysterious, myth-packed lore when it comes to cast iron pans. In the world of cast iron, there are unfounded, untested claims left right and center. Myth #1: "Cast iron is difficult to maintain." The Theory: Cast iron is a material that can rust, chip, or crack easily. The Reality: Cast iron is tough as nails! And as for storing it? Myth #2: "Cast iron heats really evenly."

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If you love the Grand Canyon, then check out this spectacular Texas state park Getting there: Palo Duro Canyon State Park lies 27 miles southeast of Amarillo off Texas Highway 217. A $5 admission fee is charged for visitors over age 12. When to come: Winters are cool with 50-degree days and nights often below freezing. Spring and fall feature highs in the 70s. Summers can be scalding with highs in the 90s. The Complete Guide To Making Pulled Pork Sandwiches At Home Everyone knows that summer marks the beginning of barbecue season. But for those without big backyards or free nights to roast whole hogs, ‘cue typically means giving steak and burgers quick turns on the grill. Oddly enough, the best tool for home-cooks looking to polish their smoked-meat game is actually a regular indoor oven—even though the result, blue ribbon-approved pulled pork sandwiches, are still best eaten outdoors with juice and sauce dripping down your forearms onto the concrete pavement. Besides tons of flavor and good bang for your buck, slow-cooked meat offers a very low failure rate. The built-in fat content that ripples through the muscle melts as it renders, essentially basting the meat on its own accord, says Jeff Lutonsky, the Oklahoma transplant who’s pitmaster at Brooklyn’s Mable’s Smokehouse. As a result, he says, “pulled pork is really hard to mess up.”

Dan Rather: This is an emergency—and a moment of judgement for everyone who remains silent If you’ve been following news this week, there’s no doubt you’ve read/heard about the Conservative Political Action Conference (CPAC), where White House Chief Strategist Steve Bannon made a dangerous and odious threat against the media. This was followed by Donald Trump echoing the same message while barring some reputable, truth-seeking news groups including The New York Times from a White House briefing, an unprecedented act against the media, the freedom of the press, and the nation’s First Amendment.

How To Hack Béarnaise, A Mother Of A French Sauce Chef Frederik de Pue in his home. De Pue was born and raised in Belgium and trained in French cooking with some of Europe's finest chefs. Emily Jan/NPR hide caption itoggle caption Emily Jan/NPR Chef Frederik de Pue in his home. De Pue was born and raised in Belgium and trained in French cooking with some of Europe's finest chefs.

James Zange Obituary - Crystal Lake, IL James Zange Born: April 22, 1943 Died: July 1, 2016 James Zange born on April 22nd, 1943 in West Dundee passed away unexpectedly at Sherman Hospital on July 1, 2016. Jim was an honorably discharged Veteran to the and served in the Vietnam War.

A Sauce Worth Mastering Photo Here is the magic flavor of spring in my Brooklyn kitchen: béarnaise sauce, a golden velvet of butter and egg yolk enlivened by the faint aromas of anise and pine. It tastes like the first sunny day after months of chill. If You Love Yogurt, Then It's Time to Explore Its Global Culture — Yogurt Culture In a world rife with pain, violence, and strife, focusing on shared food traditions can remind us of our collective humanity and refocus us on what we have in common. Yogurt is among the most ancient, truly global foods there is. Modern Israelis and Palestinians eat yogurt. Armenians and Turks eat yogurt. Indians, Pakistanis, Iranians, Iraqis, Greeks, Albanians, Russians, Bulgarians, Americans, Serbs, Canadians, New Zealanders, and Filipinos eat yogurt. And that’s just the smallest slice.

Buy the Best Olive Oil Olives are fruits, so real extra virgin olive oil is technically a fresh-squeezed fruit juice. Like any juice, it’s both seasonal and perishable, and is best when consumed as soon as possible after being freshly squeezed from high-quality fruits. When olives are pressed fresh and without heat for the first time (which can happen in a centrifuge and not an actual press), and the oil is not overly filtered or processed, the resulting extra virgin olive oil can contain at least 30 beneficial phenolic compounds — strong antioxidants that neutralize dangerous free radicals in our bodies and help reduce inflammation. One way to tell if an extra virgin olive oil is rich in phenols is its flavor: fruity but slightly bitter with a peppery bite.

The Chemistry of Whisky click to enlarge Whisky is one of the world’s most popular spirits, and comes in many different classes and types. The character and flavour of these differing types vary widely; this, of course, comes down to their varying chemical composition. Here, we take a look at where some of these different compounds come from, and what they contribute. Making whisky is, to an extent, a relatively simple process (albeit a long one).