Homemade pizza nerds are a passionate bunch; for a timid novice, the sheer amount of conflicting information available on various pizza-enthusiast boards is anything but encouraging. I'm here to tell you that you don't need to build a backyard brick oven or even buy a stone to make great pizza - in fact, you probably already have everything you need.
Tagged With cast iron
It's a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic 30cm counterpart, the mini has a myriad of delicious uses from appetisers to dessert.
Video: Seasoning cast iron with flaxseed oil isn't super new -- Sheryl Canter first wrote about it on her blog seven years ago -- but it has some serious fans. Both Cook's Illustrated and The Kitchn are believers, with the former saying it created "a sheer, stick-resistant veneer, that even a run through our commercial dishwasher with a squirt of degreaser left them totally unscathed".
You've probably heard that it's not a good idea to cook acidic foods like tomato sauces, wine sauces or chillies in cast iron because the iron could leach into the food and add a bitter, metallic taste. Well, America's Test Kitchen put that theory (and some others) to the test, and the bottom line? It's fine.