Scorched, Seared, and Griddled

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

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.)