NN · Cast-iron pan
two recipes
EquipmentTagEquipment · Tag
Cast-iron pan
A heavy, thick pan of cast iron. It holds a large amount of heat, so its temperature drops little when cold, wet food goes in. This is what lets it sear a vegetable face dark without steaming it. Carbon steel does the same job with less mass.
Type Equipment
Recipes 2
I
Recipes using this tag
two- First revision
Charred Pointed Cabbage in Harissa Tomato with Tahini and Sumac Onions
Pointed cabbage is cut into wedges and seared hard on both cut faces, then basted in brown butter.
Levantine · North African - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French