Article source for : Cooking Question
Given that there are any number of culinary experts here on Toledo Talk, I was wondering if someone in the know would take a few minutes to enlighten me.
I can cook well enough to feed myself and, given time, impress a lady friend. I have good quality stainless steel cookware and wooden cooking utensils. However, I have never had much luck with cast iron. In particular, the traditional cast iron skillet doesn't work for me. Food burns and sticks to the pan, everything turns out wrong, and I'm at a loss.
So, in particular, how and why does one season a skillet? What benefit does seasoning provide?
Will someone _please_ point me in the right direction?