Apologies to my vegetarian friends out there, but this one is for the omnivores in my audience. Never was I so convinced of the superiority of cast iron as part of my cooking contraptions than after Iā€™ve plated some perfectly seared meat. Hopefully these ten classics will inspire you to oil up a pan. 1. Beef Steaks. The pride of my homeland, a thick cut of Alberta grain-fed beef, peppered and grilled on a scorching hot pan to seal in the juices, cooked medium rare and sauced with a warm and sweet hickory glaze. 2. Hamburgers. In the summer I revert to the barbecue, but on those winter days a searing hot pan is a worthy replacement to grill up…

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