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Article: 'Tis the seasoning - Well-prepared cast-iron cookware has no rivals, says author.(Food)
- Article from:
- The Boston Herald
- Article date:
- November 28, 2001
- Author:
CopyrightCOPYRIGHT 2001 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Wouldn't it be great if they could make cookware that heats evenly and retains that heat, that's nonstick and requires minimal maintenance, that looks beautiful, is inexpensive, flameproof, ovenproof and will never, ever wear out?
They can, and they do. And chances are, you own it already.
It's cast iron, of course - the stuff people cooked in long before the advent of aluminum, stainless steel, Teflon, even copper. "America grew up on cast iron," declares Mara Reid Rogers, author of "Cooking in Cast Iron" (HPBooks, 2001). "There's a romance attached to it. Think of all those westerns; what was on the back of the wagon as they headed out west?"
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