Do you have a cast iron pan? You should have a cast iron pan. They are versatile, affordable and virtually indestructible. You can bequeath them to your great-grandchildren. This isn’t something the common non-stick pan can boast. 

Yet, cast iron can be intimidating. People may worry about the maintenance. Or they may only feel comfortable doing simple sautes in them. 

Time to broaden your repertoire! In this class Marie will show you how to take care of the pans, how to season them and considerations when using acidic foods. 

Bonus: every recipe will be made using both cast iron AND a different pan. This will allow you to really see the difference the cooking vessel makes.

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• Grilled Romaine with Miso Caesar Dressing

• Seared Cabbage Wedges with Lemon-Caper Pan Sauce 

• Asparagus, Chevre and Spring Onion Clafoutis 

• Meyer Lemon & Strawberry Fruit Crisp