Cast iron cookwarehas a well-deserved reputationfor lasting generations. It heats slowly and thoroughly, is tough enough to withstand scratches and scrapes, and easily transitions fromsearing to baking to frying in one vessel. What's more, the versatile material actually improves over time, forming...
On the side of the cow, just above the belly, is the flank, a region of relatively tough meat. Appropriately enough, this is where flank steak comes from. Usually a flank steak is thin -- no more than one inch (2.54 centimeters) thick -- which presents a challenge in cooking. It is...
One of the wonders of cast iron is that it's tough as nails, and can last for generations. For those looking to take their cast iron cooking to the next level, a nice piece of vintage cookware is a pretty sweet first step. It's not that the vintage stuff is worlds better than the...
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When finished cooking—while your cast iron is still warm but not piping hot—rinse with hot water and use a brush or non-metal scraper to remove any stuck-on bits. If your pans have cooked-on food or places where oil has gotten too hot and left a tough film behind that you can’t...
Your go-to cast-iron frying pan is tough, retains heat well and is basically indestructible. But cleaning cast-iron pans causes some confusion when it comes to what you can and can't use. Proper care is essential for keeping your pan well seasoned and preventing rust. Get into a regular...
The meat coming out of the jar is only as good as the meat going in. However, home canning actually reduces any gamey flavor that might be there, and it helps tremendously with any tough meat cuts. Save the tenderest cuts for steaks, and put the rest in jars. How Do You Use ...
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