Cast iron has been used for cooking for hundreds of years in cooking. Cast iron's ability to withstand and maintain very high temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews or going from stove top to oven.
In this class we will discuss the advantages and disadvantages of this kitchen workhorse as well as tips on how to take care of it.
WHEN: Tuesday, March 13
TIME: 5:30-7:30 p.m.
INSTRUCTOR: Lindsay Smith
COST: $20 Member; $40 Non-member