skillet

Use that same iron skillet, but preheat the skillet in the oven at 475.

Heat the oil in a skillet until it is very hot, and saute the meat until golden brown.

Getting your skillet where you can meaningfully add value in the first two weeks is not necessarily trivial.

An electric hotplate and a cast iron skillet full of apple wood chips provides the smoke.

If you don't bake your cornbread in a cast iron skillet, you're Doing It Wrong™.

Pull it out, reduce the oven to 400, oil the skillet and pour the batter.

Do a search on AngelList and 9/10 people with a given skillet are men.

Slow cooker, oven, skillet are my main weapons and sometimes a blender.

I generally finish in a cast iron skillet, and haven't seen any need to cool the meat off before the transfer.

Like Mom's hot skillet; don't stick your hand on it.

An electric skillet would do that, but not look as cool.) I would highly recommend that you experiment with modulating the temperature.

I'm still using a skillet to finish, and then making a pan sauce.

My Favorite Article on Cast-Iron Skillets: "Why Do I Have a Cast Iron Skillet?

Pour into an oiled 10" round cast iron skillet.

She's not much of a cook either, apparently: "A: heat oil in a skillet, and B: add in chopped vegetables"

Only crazy people put sugar in cornbread: 10" round (iron) skillet 2 eggs 1 cup milk 1/4 cup cooking oil 3/4 teaspoon salt 4 teaspoons baking powder (not baking soda) 1 cup yellow cornmeal 1 cup unbleached white flour (or 1/2 whole wheat + 1/2 white) Preheat oven to 400 degrees: In a large bowl, beat together the eggs, milk, oil and salt until well blended.