If you're cooking outdoors over an open fire, one trick to avoid blackened cast iron pans is to coat the outside of the pot with soap before you put it over the fire. Take a bar of soap (liquid soap doesn't work well for this) and rub it vigorously over the outside of the pot until the surface is coated. When you go to wash the pot later, the soap helps the black soot come off much faster and easier.
I like the concept on non-stick but I keep having to buy a new pan every year or two because the coating wears off. Are there any non-stick pans out there that actually work well, are eas and are durable?
It's not always easy or convenient for me to cook outdoors, but sometimes I really crave a grilled steak. I'm thinking of buying a grill pan for indoors. Is there any one in particular you'd recommend?
I want one of those shiny black cast-iron pans without having to wait for years to achieve the finish, or for my grandmother to hand-down hers. Are there any cast-iron pans out there that have that finish already?
I'd like to cook more, but I am often just too tired and time-constrained when I return home. Do you have any suggestions for streamlining dinner preparation so I can put together a healthy, good tasting meal fast?
|Sheri Ann Richerson|