Hosts Julia Collin Davison and Bridget Lancaster debunk cast iron myths and share the basics for cast iron care. Then, Julia shows Bridget how to make the ultimate Cast Iron Steak. Next, equipment expert Adam Ried reviews paper towel holders in the Equipment Corner. And finally, test cook Dan Souza uncovers the secrets to Crisp Roast Butterflied Chicken with Rosemary and Garlic.
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More Clips From This Episode
- Science: The Best Way to Heat a Cast-Iron Pan
Prevent hot spots and guarantee even cooking with our oven technique.
- Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.
- Paper Towel Holders
We purchased six paper towel holders, priced from $13.00 to $24.99, determined to find a sturdy holder that would make tearing quick, precise, and tidy.
- Cast Iron Crisp Roast Butterflied Chicken with Rosemary and Garlic
A butterflied chicken cooks considerably quicker than a traditional whole bird. Flattening the chicken also encourages crisp skin, since most of the skin is in contact with the hot pan.
