There are three basic types of dutch ovens, only one of which is a true dutch oven. Most dutch ovens are really just big pots.
Posted on November 1st, 2017 by James
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A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.
Posted on April 12th, 2017 by James
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There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.
Posted on March 29th, 2017 by James
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I ended up making substantial changes to the recipe and I think those are improvements.
Posted on March 19th, 2017 by James
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In addition to the medium-large saucepan, I recommend having at least one other size. A small saucepan, about one to one-and-a-half quart size, is very useful.
Posted on March 14th, 2015 by James
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Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
Posted on March 12th, 2015 by James
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A traditional wok is heavy and usually has two handles, like a pot. It is shaped like a shallow bowl. But a wok pan has a flat bottom, allowing the cooking surface to be heated evenly on the flat cooktop.
Posted on May 23rd, 2014 by James
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A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.
Posted on April 13th, 2014 by James
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Most people find a stock pot of about the 8-quart size is most useful for the home kitchen, although I’ve easily gotten by without one.
Posted on February 21st, 2014 by James
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It’s looking like this winter will be filled with storms and snow. You should be prepared. In addition to a food survival kit (we recently talked about), you should plan on taking the opportunity to do some good cooking.
Posted on January 29th, 2014 by James
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