Rich, a cast iron expert and collector, loves cooking with these sturdy, versatile pans and sharing what makes them such enduring kitchen workhorses. Recently, he has been cooking more often with carbon steel and has come to appreciate its lighter weight, quick responsiveness, and beautifully seasoned surface. In this class, he’ll demonstrate the strengths of each type of pan, explain when to reach for one over the other, and share practical tips for seasoning, heating, cleaning, and maintaining both so they perform well for years. You’ll see how the right pan can make a difference as Rich prepares a menu that starts with Baked Brie with Honeyed Apricots, a warm, creamy favorite with a sweet-savory finish. The main dish is Rosemary and Dried Cherry Pork Chops served with Creamy Wild Mushroom Bucatini, a comforting pairing that highlights searing, sauce-building, and the deep flavor these pans can help create. For dessert, he’ll finish with a Skillet Apple Brownie with Vanilla Ice Cream, a cozy fall finale that shows how cast iron can move beautifully from stovetop to oven to table.
Complementary wine pairing.
