As I’ve hinted at, I’ve decided to start a new column on my blog. It’s based on the food writing course that I am taking as part of my master’s in gastronomy at Boston University. The instructor is Sheryl Julian, editor of the food section of the Boston Globe. Each week we write a different type of journalistic food writing, and I will be publishing what I write on my blog. Any feedback and comments are greatly appreciated!
An unseasoned cast iron pan
The Cast Iron Come-Back
Once coddled by housewives in the 19th century, and even taken by Lewis and Clark on their expedition in 1804, cast iron pans have become the neglected stepdaughter of modern cookware. These skillets are now more likely to be found rusting in tag sales than in kitchen cupboards. Their versatility in the kitchen and their natural nonstick characteristics are bringing them back into fashion.