- Jonathan Waxman's Most Prized Possession
- Christina Tosi Shares the Story Behind Her Precious Scarves, Offers Kitchen Style Tips
- Daniel Boulud's 4 Tips for Making the Perfect Sauce
- How to Make Schnitzel with a Hammer
- 3 Uses for 18-Year-Old Sourdough Starter
- Eric Ripert's 3 Tips for Finding Inspiration in the Kitchen
- How to Get a Job in a Top Pastry Kitchen
- Tadashi Ono's Best Fish Tips
- Andrew Carmellini’s Fresh Pasta Tips
- How to Foster Good Energy in a Restaurant
“A cast-iron pan like this needs moisture,” says chef Robert Newton of his prized family heirloom. “It needs a massage. A hot bacon massage.” Click through the slideshow to see Newton's beloved pan. Here, the Brooklyn-based co-owner of Seersucker and Nightingale 9 has a few more tips for seasoning and caring for cast-iron, one that’s very controversial.
1. Use it. The more you use it, the better it gets.
2. Make corn bread because corn bread and its bacon fat will fill all of the crevices, this expedites the seasoning process.
3. Clean it out. Every now and then when there is something in it that’s really heavy, I know people will freak out about this, but I use a little bit of soap. It really helps.
Related: More Treasured