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
Remembering Shannen Doherty: A Television Icon
Swift and Satisfying: Homemade Bread in Minutes
After 50: Chew 2 Cloves Daily on an Empty Stomach and Your Body Will Thank You
The “Minute” cake. Simply mix the ingredients and you’re done!
Don’t toss out old baskets. Here are 10 brilliant ways to re-use them
How To Make Crockpot Barbecue Ribs
This is what your favorite color says about your personality
Stir-Fry Beef with Vegetables
“Does anyone know what this might be?” “I found two stacks of these… in my daughters’ room.”
