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 stovetop 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. Then we will cook several dishes that highlight cast iron's versatility. Menu includes seared steak, pan roasted vegetables, apple pancake.