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We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.| Serious Eats
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Seasoning and maintaining a cast iron pan is much simpler than you might imagine.| Serious Eats
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With careful attention and patience, it's possible to dry age beef at home for steaks with unparalleled flavor and tenderness.| 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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The secret to peeling hard-boiled eggs? Well, secret might be a bit of an exaggeration. Here's the truth: There is no 100% foolproof method for peeling hard-boiled eggs, and anybody who tells you different is selling something. Still, our method will allow you to pretty routinely produce perfectly boiled eggs with clean-peeling shells!| Serious Eats
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One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.| Serious Eats
