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Moist and tender cornbread with lots of corn flavor, a touch of sweetness, and browned butter.| Serious Eats
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These are the best methods for stripping off old seasoning, getting rid of rust, and making old, damaged, and vintage cast iron skillets, pans, and cookware as good as new.| Serious Eats
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This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.| Serious Eats
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Are cast iron skillets nonstick? Can you wash cast iron with soap? Should you use metal utensils on cast iron? And more quandaries, explained.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats
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Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.| Serious Eats