After a lifetime mastering the art of eating well, learning how to cook… and cook well or at least cooking well enough for the food to be edible… is a joyful adventure. I love cooking with my cast-iron pan, mainly because they retain heat well and cooking temperatures stay even and consistent. So no well-done food on one side and raw on the other unless I screw-up majorly, that is. Unfortunately, I’ve had a pan or two damaged by my yaya who can’t believe that she should not scrub and wash the pan with soap after it’s used. So I end up buying a new one every few years. But with proper care, a really good and solid cast-iron pan can give great cooking pleasure for many many years… even generations.
There are more smart cooking tips at the RealAge website… like how to keep the freshness of one’s herbs… for wanna-bes like me (and perhaps you, too?) who dream of being a smart cook…ie. [-ิ_•ิ]
Socky Pitargue said:
Am rediscovering and re-appreciating our cast iron pan. I learned that cooking in it helps boost iron levels (Poch is anemic). Hay, after investing in All-Clad 5-ply stainless steel pots and pans! Cast-iron may take time to heat up, but, yes, it retains the heat well. With the pan and the oil sufficiently heated, food doesn’t stick and the pan is a breeze to clean. I just brush it under running water, wipe with a little oil and it’s ready for another cooking session! Glad you’re also discovering the joy of cooking, after all that eating 🙂
[Glad you’re also discovering the joy of cooking, after all that eating :-)] — I needed a new creative challenge, I guess, Socky (＾▽＾) Something that unjades my palate, so to speak, and satisfies my soul even though sometimes my attempts can be a dismal and humbling fail. But let me say, too, that you are one of those who inspired me to really get into challenging myself and learning something new, like cooking.