Cast-iron banana bread is the secret to an evenly baked loaf in about half the time. Treat this recipe as you would any other banana bread recipes by zhuzhing it up with mix-ins, extracts and lots ...

Black and sturdy, that cast-iron skillet has seen almost 100 years of cornbread, salmon cakes, Spanish tortillas, omelets and more. And hanging there, it seemed to beg to be used.

In a 9-inch cast iron skillet, heat the vegetable oil until it’s lightly smoking. Swirl the oil around to coat the inside of the skillet. Then pour the hot oil into the batter and mix vigorously ...

Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat, and set aside ...

1. Warm the milk and water in microwave oven at around 115-degree F (46-degree C). No need to precisely measure the temperature; just above body temperature is a good gauge. 2. Place the warm milk ...

In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels.

The truth is not all cast iron cookware lives up to their lofty claims, which is why it's so crucial to do this step before ...

This recipe uses three pans, but as Sanders points out, clean up is pretty easy in a cast-iron pan — simply wipe interior surface of the still-warm skillet with paper towels to remove any excess ...