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6 busted myths about cooking with cast iron

No matter how many high-tech cooking gadgets manage to take up our countertops (and take-home pay), nothing will ever replace the OG of the kitchen: an old-fashioned cast-iron pan. And, hey, even if you don’t know how to cook with it quite yet, simply owning one somehow manages to give your stovetop a little bit of extra credibility.

But for as long as we’ve been cooking with these sturdy pots and pans, there have always been the fearmongers — we’re looking at you, Grandma — who spread those alarming dos and don’ts of proper usage. Well, it’s high time we debunk six of their most common myths about using the most trusty kitchen tool of all.

Myth #1: You have to go through multiple rounds of seasoning

Many guides will have you repeat the lengthy process of oiling your pan and seasoning it in an oven three to four times. It’s not a bad idea if you’re being extra cautious, but simply using your pan on a day-to-day basis will naturally continue to build up a layer of seasoning over time.

We’ve been making cast iron in South Pittsburg, Tennessee since 1896! The classic skillet is one of our oldest designs. #lodgefoundry

A post shared by Lodge Cast Iron (@lodgecastiron) on Dec 16, 2016 at 5:53pm PST

Myth #2: You can’t use soap to wash your pan

No, using soap won’t wash away the precious seasoning you’ve worked so hard to build up. That magical layer isn’t just any old oil that will dissolve in a bath of citrus-scented suds, but polymerized fat that’s chemically bonded to the surface. So go ahead: Break out the double-sided sponge and clean to your heart’s content. (Just make sure you dry your cookware thoroughly after it’s been washed. It also doesn’t hurt to rub on a thin film of oil afterward to keep it from rusting.)

Operation: save the cast iron. Photo by @mbrettlong

A post shared by Lodge Cast Iron (@lodgecastiron) on Oct 7, 2016 at 9:57pm PDT

Myth #3: You shouldn’t cook acidic foods in cast iron

You shouldn’t dump vinegar into an unseasoned skillet that’s straight out of the box, but everyday acidic foods, like citrus, tomato sauces, and wine, will rarely cause a strong enough reaction to leave you worried about off-metallic flavors. This thing’s a boss, remember?

A post shared by Lodge Cast Iron (@lodgecastiron) on May 27, 2017 at 4:15pm PDT

Myth #4: You have to stick with wooden utensils

Again, the polymerized oil that makes up your cookware’s seasoning is highly resilient stuff. This doesn’t mean you should use a knife to scrape off any burnt bits, but when it comes to using metal tongs and wire whisks, don’t hold back.

A post shared by Lodge Cast Iron (@lodgecastiron) on May 14, 2017 at 8:04pm PDT

Myth #5: Delicate foods will stick to cast iron

As long as it’s well oiled and properly preheated, cast iron has no problem letting go of stickier foods. Go ahead: Fry up those yolky sunny-side ups and flaky fish fillets.

A post shared by Lodge Cast Iron (@lodgecastiron) on Nov 5, 2016 at 7:21am PDT

Myth #6: Cast iron heats very evenly

One of the (very) few things these pans aren’t good at is heating evenly. You might notice cooler areas mixed in with hot spots while you’re cooking. What these dense, heavy tools are excellent at, however, is radiating and holding onto heat, which is why they’re our go-to choice for a crispy, golden sear. Leave the delicate custard making for an aluminum saucepan.

Saturday night steaks.

A post shared by Lodge Cast Iron (@lodgecastiron) on Apr 22, 2017 at 5:31pm PDT

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Japan Cookware Market 2016-2023 – Research and Markets …

Market: Japan 2017”
report has been added to Research
and Markets’

There has been a lot of product innovation in recent years; with the
increase in competition and fear of market stagnation, many companies
are turning towards technology to enhance their products. A variety of
colorful cookware and cast iron ceramic pans are quickly becoming more

For the purposes of this research, cookware is defined as utensils used
on the top of stove for cooking purposes.

Cookware products include:

– Pressure cookers

– Woks

– Stockpots

– Fry pans

– Saucepans

– Casseroles

– Griddles

– Grill pans

– Dutch ovens

– Steamers

– Omelet pans

– Chestnut pans

– Sauté pans

Materials include:

– Stainless steel

– Aluminium

– Cast iron

– Copper

– Nonstick coatings

Key Topics Covered:

I. Scope of Research/Definitions

II. Cookware Market: Japan

a. Country Profile

b. Market Measurements.

c. Market Drivers.

d. Market Restraints

e. Pricing Trends.

f. Market Trends

III.Market Data

a. Market Share by Revenue, by Cookware Type

b. Market Share by Revenue, by Cookware Material.

c. Market Share by Revenue, by Distribution

d. Total Japan Cookware Market: Revenue Forecasts, 2016-2023

e. Market Share by Revenue.

f. Premium Stainless Steel Cookware Market: Revenue Forecasts, 2016-2023

g. Market Share by Revenue, Premium Stainless Steel Cookware Market

h. Regular Stainless Steel Cookware Market: Revenue Forecasts, 2016-2023

i. Market Share by Revenue, Regular Stainless Steel Cookware Market

j. Premium Nonstick Cookware Market: Revenue Forecasts, 2016-2023.

k. Market Share by Revenue, Premium Nonstick Cookware Market

l. Regular Nonstick Cookware Market: Revenue Forecasts, 2016-2023.

m. Market Share by Revenue, Regular Nonstick Cookware Market

n. Others Cookware Market: Revenue Forecasts, 2016-2023.

o. Market Share by Revenue, Others Cookware Market

Companies Mentioned

– Amway

– Fissler Japan Ltd.

– Groupe SEB

– MEYER Japan Co. Ltd.

– Vita Craft Japan Ltd.

– WMF Japan Consumer Goods Co. Ltd.

– Zwilling JA Henkels Japan Co. Ltd.

For more information about this report visit

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Buying Used Kitchen Equipment: Top-Quality Kitchen Equipment for Dining Establishments

This article is published in collaboration with Scutify, where you can
find real-time markets and stock commentary from Robert Marcin, Cody Willard and others. Download the
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Owning and running a dining establishment of any kind is a significant responsibility. If an individual works for a restaurant and is in charge of securing essential components and tools, then he knows just how important it is to work with a reputable equipment supplier. He also probably knows just how important it is to keep costs down. Keeping a restaurant going can cost a substantial amount of money. This is especially true in the beginning. Getting a restaurant off the ground requires a lot of wherewithal and smarts. It also naturally requires the right equipment.

Types of Restaurant Supplies and Equipment
There are many different categories of restaurant equipment and supplies out there. Commercial refrigerators can keep ingredients cold and in good condition. If an eatery serves many dishes that include meats and dairy products, reliable and efficient commercial refrigerators are particularly critical. Other equipment categories include dishwashers, concession components, ice storage units, ice machines, stands, shelves, racks, food processors and even stainless steel worktables. People who work for restaurants need to make sure they have food pans, cookware, grease filters, kitchen utensils, cutlery, knives, scales, timers, thermometers, serving dishes, flatware, food baskets, glassware and so much more. Keeping a restaurant going calls for the guidance of professionals who are detail-oriented, thorough and reliable. That’s because it can often be so easy to forget to cover certain bases.

Brand New and Used Kitchen Equipment for Sale
People who need to purchase supplies and equipment for dining establishments should take their budgets into consideration. It can be a smart idea to keep costs down by investing in kitchen equipment that’s used. Pre-owned kitchen equipment is often in excellent condition. It can often remain in excellent working order for years and years, as well. If an individual is looking to purchase kitchen equipment that’s used, she should opt for suppliers that have terrific reputations. She should opt for restaurant equipment suppliers that are known for items that are durable, reliable and effective. She should also steer clear of any and all equipment suppliers that don’t receive good reviews from customers.

Pure Convenience
Shopping for Used Kitchen Equipment online isn’t at all a tough or demanding task. User-friendly restaurant equipment supplier websites tend to be easy to navigate. People who want to locate all of the used equipment options that are accessible to them should click on “used” links. It can be simple to find high-quality used choices in ice cream cases, bakery cases, stainless steel equipment and beverage equipment. It can also be a piece of cake to find reliably used choices in refrigerators. Older refrigerators can frequently work just as well as their newer counterparts. If an individual maintains a refrigerator properly, it can stay in excellent shape for quite a long time. Shopping for kitchen equipment that’s new or used can be a smooth process for people who are focused and who pay close attention. It’s critical to take restaurant equipment shopping seriously, so contact us today to find the best used kitchen equipment!

For more information about Pizza Peels and Restaurant Supply Near Me Please visit : Gatorchef.

This article was written by Joseph Rubino for on .

This article published in collaboration with Scutify, the best app
for traders and investors. Download the Scutify iOS App, the
Scutify Android App or visit

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Grundig GIEI824470H induction hob review

What is the Grundig GIEI824470H?

Boasting high-quality materials and simple operation, Grundig’s mid-premium GIEI824470H is a sleek looking 77cm-wide induction hob with no shortage of features. You can link two zones for large pans, boost heating power for quick boiling, and the 19-level control offers very precise heating and simmering.

Add to this a Schott Ceran glass top for easy cleaning, a timer and a keep warm function, and this hob ticks all the boxes. It suffers a little power fade after the initial boost and the Flex zone is simply two circular burners. Nevertheless, boil and simmer tests were very good on all zones and the fit and finish – including that lush stainless steel trim – stand up well to its not inconsiderable £700 asking price.

Related: Best slow cookers

Grundig GIEI824470H – Design and Features

For some seriously impressive eye candy allied to attractive cooking features, Grundig’s GIEI824470H is like Nigella Lawson on a budget. It’s a few hundred pounds cheaper than some top-spec 80cm hobs we’ve tested but offers 4-zone induction cooking, a bevelled edge Schott Ceran glass top, and gorgeous brushed stainless-steel trim to the front and rear.

Zone markers and icons for the controls are maybe a smidgen brighter white than ideal for a super-subtle look, but they’re far from obtrusive. Illuminated displays are red, crisp and not too bright either. The whole rather stylish design is finished with a black Grundig logo on the front trim. The fit and finish is superb all round.

The four cooking areas comprise two obvious circular zones for round pans, which are staggered to the right of the hob, and a dual burner rectangular area. Beneath the smaller circular zone marker is a compact 145mm induction burner, ideal for milk pans or a small frying pan. The larger round zone offers a whopping 240mm burner, ideal for monster pans and casserole dishes or super-big frying pans.

To the left is Grundig’s Flex zone. This comprises two mid-size burners that can be linked together to accommodate pans long enough to span the rectangular Flex zone area. Sadly, this feature is simply two 180mm circular burners that can be linked under a single control, rather than a genuine larger, square zone. It works, but won’t produce such a particularly uniform heat across the base of large pans.

There’s a power boost features on all zones for quick heating from cold, a count-down timer with zone switch-off, and a basic keep warm function. This doesn’t have any fancy temperature measurement or controllable level, but simply pulses at low power to keep things warm. The pulse peaks at a fairly low 300W, so this is more for keeping your soup warm rather than your peas simmering.

Topping off the features list is a cleaning lock so you can give the controls a wipe mid-cooking and a child lock to keep junior Jamies at bay.

Grundig GIEI824470H – What is it like to use?

Operating by zone selection and then a single central slider isn’t our preferred modus operandi, as every action must be preceded by making a zone selection. This is true even if you’re using only one zone; you still have to re-select that zone before you can change temperature or engage any of the features. Still, not having a slider for every zone does keep the controls looking clean and compact.

The slider itself responds well to touch, even with damp digits, and it’s nicely wide. That makes it easy to pinpoint one of the 19 levels of control, indicated in red on the relevant zone. The boost feature is engaged by selecting the zone and then immediately pressing the little boiling icon at the end of the power control slider.

The same button also provides the option to use power boost during cooking for a set period of time. This ranges from as little as 10 seconds if you’re on either the highest (19) or lowest (1) setting, to 85 seconds if you were cooking on mid-level power (10). We’re not convinced many people will bother with such a variable feast of a feature, but it’s there if you can think of a use for it.

A ‘pause’ button to the far right shuts off all zones simultaneously, rekindling them at their previous level when pressed again. Door bells, phone calls and a quick nip to the other room to catch up on Love Island are all catered for with this feature.

Rather more contentiously this Grundig has an Eco mode. No bad thing generally, but it seems nobody at Grundig thought this one through. The mode simply halves the power to all zones. That will double the time it takes to cook or heat your food, resulting in exactly the same total power use. How is this in anyway ‘eco’? Answers on a postcard…

Even with a couple of zones on full boost, the Grundig’s cooling fans remain fairly hushed and control beeps aren’t intrusive – which is a good thing considering there’s no way of minimising them or turning them off altogether.

The Ceran glass by Schott is its usual robust self, being resistant to scratches and allowing even some seriously burnt-on debris to be scraped clean with ease. It does show up finger marks, though, and we did find a little extra cleaning care was required where the raised stainless steel trim catches small crumbs.

Grundig GIEI824470H – Performance

This Grundig’s induction burners promise serious power on boost mode and this is reflected in very good heating times across all pan sizes. As ever, matching pan size to burner size will deliver best results, but you don’t loose a great deal of efficiency if you put a smaller pan on a larger zone.

Placing our 17cm milk pan on the smallest zone and using boost mode resulted in 1-litre of room temperature water hitting 90oC in just 4mins 20secs. Interestingly – well, for techy geeks anyway – the power initially hits 1600W in this zone on boost but slips back down to just over 1400W after about 20 seconds and holds steady. That’s a quite a large fade percentage. The heating is still no slouch, but if the hob held 1600W in this zone for the entire test, the time would be sub-four minutes.

The same level of 10%-15% power fade happens on the large circular and Flex zone burners as well, although the Grundig’s heating results across the hob remain very good. Our largest 21cm pan looked quite small on the monster 24cm burner and its 2 litres of water were raised to 90oC in a nippy 4mins 50secs on boost mode. Our mid-sized pan on the front of the Flex zone was quickest overall, getting to 90oC in just 4mins 15secs.

No surprise, then, that linking both front and rear burners of the Flex zone creates a large and very potent cooking zone for big pans and skillets. As the thermal imaging shows, this area is simply two round burners with a linked control function. This isn’t ideal for evenly heating the base of big pans, so results will be best with heavier, high-quality cookware that will better disperse the heat.

The Grundig’s 19 levels of power control proved particularly useful for getting delicate items simmering gently with more precise heat control than typical 10-level hobs. We can also see this level of control being handy for complex dishes that require gentle heat and fine control.

Should I buy the Grundig GIEI824470H?

We were wowed by the fit and finish of Grundig’s GIEI824470H from the outset and its luxury design looks a million dollars in situ. Well, more than its £700 asking price anyway.

While the power fade on boost and basic round burners in the Flex zone are a compromise, this hob’s heating speeds and precise simmering control can’t be faulted. The basic keep warm function works well and the global pause button will find its fans too – especially when the phone rings mid cooking. Getting all this for under £700 makes this Grundig induction hob look pretty good value against some competition in the premium 80cm wide hob market too.


A luxury, wide-platform hob offering great performance and easy controls – and it’s available at a relatively attractive price.

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The Real Reason Why Cast Iron Pans Are So Rough

Cooking technology has come a long way from open flames. We now take for granted convection ovens, microwaves and even sous vide machines in our homes that were unimagined in the past. However, there are certain cooking tools that simply can’t be improved, namely cast iron cookware.

While manufacturers have tried to further optimize cast iron pans over the past 50 to 60 years, many cast iron die hards don’t believe anything can compete with the pans from the beginning of the 20th century. Why is that though? According to Dennis Powell Jr., the founder of cast iron cookware company, Butter Pat Industries, the entire evolution of cast iron can be explained with one simple event: the switch from a smooth finished surface to a pre-seasoned, much rougher one.

If you happen to own a very old cast iron pan, maybe one that you’ve inherited from your grandmother or purchased at a yard sale or antique market, the first thing you notice is that the surface is completely smooth. However, most modern cast iron pans are not. According to Powell, this is where the divide began. “Up until the 50s, every cast iron pan ever sold in America was created without pre-seasoning,” he says. “Then Lodge started selling their pans pre-seasoned because they knew that people no longer insisted on doing the seasoning themselves.”

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Picnic panache: Celebrate Bastille Day outdoors with a portable French feast

Independence is something to be celebrated. Americans celebrate their freedom on the Fourth of July. For the French, the celebration comes a few days later on July 14.

Bastille Day recognizes that day in 1789 when an outraged group of Parisians stormed the Bastille, a fortress and prison. The French recognize Bastille Day as the end of the monarchy and the beginning of the modern republic. The day is celebrated with a grand military parade up the Champs Elysees, festivals, food and a few uncorked bottles of wine.

The celebration of Bastille Day is not limited to France. Here in Milwaukee, Bastille Day is celebrated with a three-day festival from July 13 through July 16 centered upon downtown’s Cathedral Park. One of the largest French festivals in the nation, Milwaukee’s Bastille Days observance annually attracts more than 250,000 visitors, who enjoy live music, food, wine and entertainment presided over by a 43-foot replica of the Eiffel tower.

Enjoy Bastille Day at Milwaukee’s festival, a local park or your own backyard by creating a French-themed picnic. With a mixture of homemade and purchased items, putting together this picnic basket is as easy as “un, deux, trois.”

Un (One)

Haricot verts, those thin green beans that are often found at farmers markets throughout the summer, make a great addition to a vinaigrette-based potato salad. Roasted red bell peppers and tomatoes give the salad color. Capers and kalamata olives add a briny salty flavor. Finish the salad with a simple Dijon mustard olive oil vinaigrette dressing and a sprinkling of chopped fresh herbs.

A pan bagnet is a classic stuffed French sandwich. Think Italian muffuletta meets French baguette.

Slice the baguette horizontally, removing some of the bread to create a hollow area. Make a chunky spread of artichoke hearts, chickpeas, red bell peppers and olives and then stuff the mixture into the hollowed-out baguette top. Layer turkey, cheese and watercress or arugula on the bottom half of the baguette and give it a drizzle of extra-virgin olive oil.

Put the two pieces together, wrap tightly in aluminum foil and store in the refrigerator for an hour or overnight to meld the sandwich filling flavors. On the day of your picnic, simply unwrap and slice.

Deux (two)

Make something that looks fancy but is really simple. Madeleines are a traditional French shell-shaped sponge cake. Though most often served as a sweet, madeleines also can be prepared in a savory version.

Include a batch of shallot, Gruyere cheese and fresh thyme madeleines as part of your French picnic. The batter can be prepared in less than 15 minutes, making them an easy day-of recipe to prepare. The shell-shaped madeleine pans are available at most specialty cookware stores. If you don’t have a madeleine pan, you can use muffin pans.

Troix (three)

Make a few French-inspired desserts. Lavender, a staple of the Provence region of France, is the perfect addition to a tender shortbread cookie. Make the cookies a day ahead and store in an airtight container between layers of parchment paper. Storing the cookies in a tin keeps them fresh and makes transporting them to the final picnic destination easier.

Make a simple French fruit tart by using pre-packaged puff pastry as the crust coupled with a variety of fresh stone fruits. Stone fruits are those with a pit — think plums, nectarines, peaches and even cherries. These fruits typically keep their shape better when baked, making them a perfect addition to a summer tart.

Rest the sliced fruit on puff pastry squares that have been topped with an almond filling that has been made in a food processor. Don’t worry if you have more filling than needed. Just store in a plastic freezer bag and thaw at room temperature for several hours before whipping up another batch of tarts.



Lavender Shortbread Cookies


Pan Bagnat


Fresh Thyme and Gruyere Madeleines


Individual Puff Pastry Fruit Tarts


Haricot Vert and Baby Potato Salad


Terri Milligan is a professional chef and culinary instructor who lives in Door County. For additional recipes, visit

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The Most Important Thing You Need for Grilling This Summer (It’s Not Beer)

When I was a kid — “before Nixon lied to us all on TV [and] before microwave ovens,” as Merle Haggard sang – my New England mother was always cooking in a black cast-iron pan.

For breakfast, she’d have bacon sizzling in a black pan, then pour off most of the grease into a metal coffee can and fry up some eggs.

Best of all were the many Fridays when she’d flash-fry a batch of addictive, breaded Nantucket Bay scallops in lard using a cast-iron skillet so they were crisp on the outside but still moist on the inside.

Related: Barbecue Bots: Further Evidence That Men Are Expendable

Now black pans, once shoved aside for those with non-stick surfaces, are back in vogue. But for those cooking burgers and steaks this Fourth of July and into the summer, it’s important to note that black pans belong not just in the kitchen but also on the grill. And there are certainly plenty of those around: The gifted and wonderfully conversational food writer Sam Sifton of The New York Times says about 180 million Americans have some sort of grill in their backyard or patio – or as I once did in a New York apartment , on the fire escape (not a great idea, granted).

Steaks such as T-bones and rib eyes (preferably bone-in) or even cheap ground-chuck burgers retain their juices and still sear up nicely in a black pan. To get a good crust, steaks should be one and a half to two inches thick or more and seasoned aggressively.

Advice online abounds about letting the meat you’re grilling get to room temperature, patting it dry, seasoning it and allowing it to stand before cutting into it. So I won’t go there. But three fairly obvious points: Be sure to warm up the pan for a few minutes before you throw on the steak, add a little oil or butter to coat the bottom, and don’t be flipping the meat.

Have a beer or a drink and let the steak alone for as long as required for the doneness you like before turning it over. With black pans, you don’t have to worry about flare-ups that can ruin a good cut of meat.

The black pan should be big enough so the steaks are not jammed in. A 12-inch pan works, but a 15-inch pan is better. You just have to make sure that your gas or charcoal grill is big enough to accommodate the larger size with the lid shut or the kettle top on.

Squarish, ribbed grill pans are often promoted as perfect for steaks, and at a high enough heat, they will sear grill marks on the meat. But forget them and opt for round pans with a flat cooking surface. You’ll get a better crust.

One of the best things about cast-iron pans is they are not expensive. Oh sure, you can spend a bundle for “artisanal” cast-iron cookware, and if I had a hedge fund that was throwing off cash like sparks on the Fourth, I’d probably pay the $100 to $300 you have to shell out to get a hand-fashioned beauty.

But American-made Lodge pans can be had for under $20. In fact, a 12-inch skillet is $16.99 at Target.

Related: ‘Smoke and Fire’ Spices Up Your Grilling This Summer

More fun than big-box shopping, though, is hunting for cast-iron pans at antique, thrift and consignments stores. Recently, I was coveting a deep, cast-iron skillet with a lid for frying chicken at a local antique store, but the price was steep considering that there are better bargains to be found (though I may go back).

Cast-iron pans are like friends: Treat them right, and they will be there for you. For pans anyway, that means seasoning them carefully and never washing them in soapy water. And as the years go by, they will, like friendships, develop a patina – though this one is formed by fat molecules bonding to the metal surface.

So good grilling, and don’t forget one of the other verses of that Merle song on Independence Day: “Stand up for the flag and let’s all ring the Liberty Bell.”

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