Tagged With pans

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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".

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There seems to be an endless variety of baking equipment out there and - if you have a small kitchen like I do - buying every single pan just isn't an option. I've let my lack of tart pan keep me from making tarts in the past, but no more; it turns out you can use a 23cm springform.