Home cooks and hallowed chefs share their secrets for cast-iron cooking.

AN HOMAGE TO SPRING

AN HOMAGE TO SPRING

North Carolina chef Katie Button shares the secret of pan-seared scallops.

May 25, 2022
PANS IN SERVICE

PANS IN SERVICE

D.C. chef Opie Crooks puts cast iron to work in a restaurant kitchen.

“We use cast iron everywhere,” says chef Opie Crooks of No Goodbyes in Washington, D.C.—from the open hearth to a French top range to gas burners to the oven to induction. “My advice to home cooks is don’t’ be so precious with it. Use it all the time. Use it for everything. It’s a tool, and it’s meant to be used that way.”

April 20, 2022
A LOVE LETTER TO APPALACHIA

A LOVE LETTER TO APPALACHIA

Virginia chef Travis Milton shares the wonders of Appalachian cooking.

March 17, 2022
SLOW COOK YOUR WAY THROUGH WINTER

SLOW COOK YOUR WAY THROUGH WINTER

When Elliott Moss left his hometown at the age of 20, he made one simple declaration: “I’m never eating rice again.” The Buxton Hall Barbecue chef had grown up on the eastern edges of South Carolina, much of which was once riddled with rice plantations, with the grain irrevocably rooted into the local cuisine today. And with it came many iterations of one-pot Southern staples.

January 21, 2022
FINALLY, A FOOLPROOF METHOD FOR CHRISTMAS GOOSE

FINALLY, A FOOLPROOF METHOD FOR CHRISTMAS GOOSE

Wade Truong didn’t grow up cooking wild game. From a young age, the Virginia native worked at his parents Saigon Café in Harrisonburg, then climbed the ranks to become executive chef at the popular Kybecca in Fredericksburg. But it wasn’t in these restaurants that he learned how to smoke turkey, sous vide duck, or roast venison—the kind of cuisine he’s become known for today.

December 20, 2021
A GUIDE TO EATING (AND COOKING) YOUR VEGGIES

A GUIDE TO EATING (AND COOKING) YOUR VEGGIES

For North Carolina chef-turned-farmer Jamie Swofford, there are more than four seasons in a year. Thirteen times more, to be exact, with the Piedmont native abiding by the ethos that every week—52 in total—brings a new peak for local produce, and with it, an opportunity to savor that fleeting moment’s sense of place. Particularly when roasted in a cast-iron pan.

November 23, 2021
BUY A STEAK, BUILD A FIRE, AND BEGIN

BUY A STEAK, BUILD A FIRE, AND BEGIN

There are certain things in life that just go together. Eggs and bacon. Blue jeans and t-shirts. Dogs and humans. And, of course, campfires and a cast-iron pan. To Denver chef (and bona fide meat master) Justin Brunson, this is a universal truth, learned over a lifetime of cooking meat over an open flame. ““There’s just something so primal and raw about it—almost romantic.”

October 27, 2021
HOW TO PERFECT A SOUTHERN STAPLE

HOW TO PERFECT A SOUTHERN STAPLE

“When you are born into Appalachia, some of your very first tastes are things like cornbread,” says Sean Brock, who grew up in rural Virginia. “Those flavors are our earliest and strongest memories, and they become part of our subconscious brain, where we also find nostalgia. That’s why we crave those things so much, because they make us feel safe and secure and nurtured.” 
January 31, 2021
BREAD BAKING: ALL THE COOL KIDS ARE DOING IT

BREAD BAKING: ALL THE COOL KIDS ARE DOING IT

Despite its simple, three-ingredient recipe—flour, salt, and a naturally occurring leavening agent, aka wild yeast, aka a starter—sourdough is anything but easy, as much a science as it is an art. It’s not about fancy, foolproof tricks learned in a French kitchen, or even on YouTube, but rather the time and test batches and industrious resolve that one puts into perfecting their own method..
January 31, 2021
A POLARIZING CAKE FIT FOR CAST IRON

A POLARIZING CAKE FIT FOR CAST IRON

We know it well: the glistening rings of canned pineapple, the candy-red maraschino cherries, all placed like a mosaic pattern. Upside-down cake has been a ubiquitous presence at parties and potlucks since the middle of the last century. Rooted in little more than butter, brown sugar, and tropical fruit, the charmingly retro dessert also has deep ties to cast iron.

February 24, 2020
COOKING A STEAK, THE NEW YORK WAY

COOKING A STEAK, THE NEW YORK WAY

John Tesar got his first taste of a perfectly cooked steak at the age of 10 in an old-school American chophouse in Kew Gardens, Queens. “One Friday night, he took the family out to dinner, and to this day, I’ll never forget the taste of a steak done under a broiler like that. The aggressive heat, the melting fat, the smell of it all . . . It was romantic. It changed my life.”

February 01, 2020
FEAR NOT THE SEARED ROCKFISH

FEAR NOT THE SEARED ROCKFISH

“If the fish isn’t dry, if the pan’s not nice and hot, you won’t get that crispy skin or any of that good browning before the fish is already fully cooked,” says Maryland-based, Chesapeake Bay-inspired, James Beard Award-winning chef Spike Gjerde. “Then you’re trying to add color and crispiness after the fact, and all you’re really going to do is overcook.”
February 01, 2020