By David Tanis
Published 2013
Although a certain variety of pots and pans is necessary in any home kitchen, the pans I reach for most frequently are made of iron. I have a habit of searching for vintage iron pots at flea markets, and by now I have a rather large collection. It includes cast-iron skillets in several sizes, a wok or two, a large griddle, a Dutch oven, a ridged stovetop grilling pan, a couple of handmade Indian karahis, a comal from Mexico, and a trusty two-handled French sauté pan that gets daily use. (For high-acid sauces and stews, I recommend enamel-coated iron.)
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
This à la carte title is available to ckbk members for a one-off payment of
Advertisement
Advertisement