CAST IRON COOKING PANS - COOKING WITH EXPIRED MILK - RECIPES FOR COOKING FOR TWO.
Cast Iron Cooking Pans
- (cooking pan) pan: cooking utensil consisting of a wide metal vessel
- (Cooking pan) Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.
- Cast iron usually refers to grey iron, but also identifies a large group of ferrous alloys, which solidify with a eutectic. The colour of a fractured surface can be used to identify an alloy.
- an alloy of iron containing so much carbon that it is brittle and so cannot be wrought but must be shaped by casting
- A hard, relatively brittle alloy of iron and carbon that can be readily cast in a mold and contains a higher proportion of carbon than steel (typically 2.0–4.3 percent)
- extremely robust; "an iron constitution"
- Firm and unchangeable
Vintage Cast Iron Sauce Pan by Descoware, Belgium
Although it predates Le Creuset, the Descoware brand was relatively unknown until it was endorsed by PBS TV celebrity chef, Julia Child, on The French Chef in the 1960s. This vintage 4 quart Descoware sauce pan (no. 18, marked) is manufactured in Belgium and measures 11" from tip to tip, with a 7.25" diameter. See profile for more details.
naan in a cast iron pan
it worked really well! but you have to cover the pan so the steam helps to poof up the dough. the dough itself is pretty standard yeast dough. it's pretty much what i use for pizza, pita and baguette, but maybe with a bit more whole wheat flour.
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