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Unlike most cookware, these kitchen marvels improve with age. I like the idea of a pan that will be crisping up french fries long after I'm gone. If you're like many people who have become disenchanted with nonstick coatings, you may be ready for cast-iron cookware. Some cast-iron pans come pre-seasoned, but it's easy enough to do yourself: Wash the new pan in hot, soapy water and dry thoroughly. Fill it half full with cooking oil and make a batch of french fries. When you're finished, drain the oil and wipe down the pan with a paper towel. That's it. The residual oil slowly builds up on the surface of the skillet and carbonizes to a shiny black finish that is virtually nonstick. If anything does stick to the pan, sprinkle on some coarse salt and use it to scour the surface. Then wipe it out and apply a thin, protective coating of oil. Some foods don't reach their authentic potential unless they are cooked in a black iron skillet. Among these are cornbread and fried catfish. Here are down-home recipes you can use to break in your new skillet. Do you have a soul-food recipe? If you have traditional soul-food and Southern recipes, we'd love to include them in our next "QED Cooking Marathon" and cookbook. Send one or two of your favorites to: Soul Food, WQED Multimedia, 4802 Fifth Ave., Pittsburgh, PA 15213 or e-mail them to: recipes@wqed.org. Then, join us in February as we make several of these great recipes in our studio kitchen and release the new cookbook.
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| Fried Catfish Strips | ||
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Cornbread with Bacon |
