After a decade of cast iron devotion, I’ve developed some hard rules about what never goes in my skillet. These kitchen experiments all ended in disappointment:
Tomato anything is strictly forbidden. My attempt at cast iron pizza with tomato sauce resulted in something that tasted like I’d licked a rusty pipe. The acid strips seasoning and alters flavors in ways you don’t want.
Eggs are too temperamental. Despite what cast iron evangelists claim, getting that perfect non-stick surface for eggs requires Jedi-level seasoning skills I just don’t possess. My Sunday brunches got much better when I admitted defeat and bought a cheap non-stick.
see next page
Fluffy Brown Butter Miso Mashed Sweet Potatoes
Discovering its Nutritional and Medicinal Proficiencies
Jalapeño Cornbread w/Lime Honey Glaze
Grandmother’s Buttermilk Cornbread
I Refuse to Sacrifice My Happiness to Save My Grandson
A saturated colon: when the body sounds the alarm
Most people get this wrong and toss out the can. The right way to read ‘Best By’ or ‘Best Before’ dates
4 Ingredients Lemon Cream Cheese Dump Cake
My Mother’s Peasant Bread: The Easiest, Most Delicious Bread You’ll Ever Make
