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For many cooking purposes, cast-iron cookware is hands-down the best you can use. Create tastier sears, superior pan sauces, lighter and crustier cornbreads, better pizzas, and extraordinary scones. You may be unaware of cast-iron's abundant virtues since it has virtually disappeared from family kitchens and popular cooking shows. Learn how to season and care for cast-iron, how and when to look for old pieces, and where to shop for new cast-iron (brands do make a difference). Cook up some old favorites that you simply can't duplicate in the more new-fangled pots and pans: cheesy cornbread, roasted vegetables and chicken, and crisp-on-the-outside, creamy-on-the-inside scones. Extensive handouts provided. Food cost of $12 is payable to instructor at class. Bring a cast-iron skillet 10” or smaller if you have one, containers for leftovers and scrubby/sponge and towel for clean-up.
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