Cooking with Cast Iron

Do you have a cast iron pan? You should have a cast iron pan. They’re versatile, affordable, and basically indestructible. You can bequeath one to your great-grandchildren. Try that with a nonstick pan! Still, cast iron can feel intimidating. People worry about maintenance, seasoning, and whether tomatoes will destroy their life. Or they use it only for simple sautés and call it a day.

Time to broaden your repertoire. In this hands-on class, Marie will show you how to care for cast iron, how to season it, and how to cook confidently with acidic ingredients. Bonus: we’ll make each recipe in cast iron and in another type of pan, so you can taste and see exactly what the cooking vessel changes.

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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

Allergens: Dairy, Egg, Soy, Tree Nuts, Wheat. Concerns? Email info@18reasons.org.

Learn more about Marie here.

Review our registration and cancellation policies here.