Nonstick can't handle a real fry. This can (and should)

Cast iron is built for real frying — here’s what to make this weekend.‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

Try Frying This Weekend Cast Iron is the material built for real frying, here’s why: • It holds high, steady heat, exactly what frying demands, without breaking down like nonstick can. • It gets better with every use, building the kind of seasoning stainless can't offer. • It stays consistent at high temps, so you get an even fry without the gumminess stainless can develop. SHOP CAST IRON what to make Pork Schnitzel with Fennel Salad The tell of a great schnitzel is the breading: puffed, rippled, and crisp all the way through. Our culinary director Rhoda Boone has a few tricks for getting there at home, and it starts with the right pan. New Seasoned Cast Iron Skillet 8” | 10” | 12” SHOP NOW video from the test kitchen Fry Anything with a Dutch Oven Think past the stovetop. Our Dutch Oven is deep enough for real frying, whether that's funnel cake, fritters, or anything you'd find at the county fair. Mix your batter, dip, and fry between 350°F and 375°F until golden and crisp. Finish savory with flaky salt, sweet with a dusting of powdered sugar. New Seasoned Cast Iron Dutch Oven SHOP NOW RECIPE Fried Green Tomatoes with Warm Curried Crab Salad → READ Cast Iron vs. Carbon Steel Cookware: What's the Difference & Which Should You Buy? → Cast Iron: Behind the Material Made In 1005 East St. Elmo Road Building 2 Austin, TX 78745 View in browser  •  Manage preferences  •  Unsubscribe