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{The Basics} Cast-Iron Skillet

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Welcome to a new series, {The Basics}, where I will post my kitchen essentials for every kitchen. I am going to start with the cast-iron skillet. Of all the things I purchased when putting together my kitchen, the cast-iron skillet is by far the most important and versatile item I own. The same cast-iron skillet can be used to bake brownies, sear a filet, roast a chicken, or make a delicious bolognese ragu. The skillet only gets better with age, as proof from the amazing spaghetti bolognese my boyfriend makes using his great grandmother’s cast-iron–the deep flavors it provides cannot be duplicated. Enjoy some of my favorite links for all your cast-iron needs…

The New York Times did a great piece this week on cast-iron, seared roast chicken that is simple and full of flavor. This is a must try!

The Lodge user guide provides a simple guide for how to get started using and seasoning your cast iron skillet.

As always, Martha always has a great idea for getting the most out of cleaning with this salt scrub idea.

Here is a quick and easy salmon and asparagus recipe that is a perfect mid-week dinner option.

The Dutch baby pancake is the perfect breakfast dish when you are entertaining guests and want a change from regular pancakes.

image via The New York Times

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