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

MAKE WAY FOR BACON

MAKE WAY FOR BACON

In a country that considers bacon such a culinary pillar, it still seems that we Americans don’t really know how to cook it, more often than not serving it soft and soggy or burnt to a blackened char. So naturally, we let Aussie-born, Texas-based chef (and bona fide meat master) Jess Pryles teach us how it’s done.
February 01, 2020
BEHOLD, THE SUMMER FISH FRY

BEHOLD, THE SUMMER FISH FRY

Being from Louisiana and now based in Mississippi, James Beard Award-winning chef John Currence knows his catfish, with his first taste of the stuff coming from a deep fryer outside of New Orleans. But when it comes to frying fish in a cast-iron pan, he’s learned over the years, it all boils down to one thing.
February 01, 2019
MASTERING THE FIRST INGREDIENT OF GUMBO

MASTERING THE FIRST INGREDIENT OF GUMBO

Roux is the bane of our cooking abilities. It falls into the “feel” category over an exact adherence to instruction. Art over science. Read a thousand recipes, and you’ll get a thousand directions. Luckily, Louisiana-born, Virginia-based chef David Guas lets us in on the secret to this soup and sauce starter.
February 01, 2019
WHY USE CAST IRON TO MAKE PIZZA

WHY USE CAST IRON TO MAKE PIZZA

Dough is not that difficult — Make it a day ahead and let it rest in the fridge overnight. Makes it much easier to work with.
May 19, 2018