About Cast Iron

The old man’s Sunday Spanish Omelette or how I learned to appreciate a frittata

I’ve shared this previously, but both my parents could cook.  My mom spent several of the early years of her marriage to my dad learning to cook haute cuisine for dinner parties.  But, the dishes I cherished were her baked ziti, pasta e Fagioli, and lasagna.  Her version of eggplant parmigiana was considerably less messyContinue reading “The old man’s Sunday Spanish Omelette or how I learned to appreciate a frittata”

The case for cast iron: thoughts about being in a viral YouTube video

Last summer, my friend Adam Ragusea, a long-time journalist and then-teaching professor at Mercer University in Macon, Georgia, shared with me that he’d been making cooking videos on YouTube. It sounded really cool, so I began to check out his work. I, like much of America, was taken by his wit and willingness to experimentContinue reading “The case for cast iron: thoughts about being in a viral YouTube video”

Why cast iron?

WHY CAST IRON? Cast iron cookware has been around for hundreds of years, so it’s no surprise that this versatile cookware is so desirable today. And for those who are novices, there’s much to learn about the strength of this classic.  For durability, return on investment and versatility, cast iron can’t be beat! THE REALContinue reading “Why cast iron?”

Seasoning

I’ve spent a lot of time reading, re-reading, watching YouTube videos, conferring with my mentors, and here’s what I can share with you. So, how exactly does cast iron become seasoned?  The surface of cast iron is full of tiny pores that food will stick to when you cook.  The way to prevent sticking isContinue reading “Seasoning”


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