Milk Street Digital Class: Cast Iron and Carbon Steel with Matt Card

About this Pre-Recorded Class:

We love cast iron. It holds heat for even cooking, it is nonstick if you treat it properly and it lasts forever. It can also be used on the stovetop, in an oven, on the grill or directly over hot coals. Questions about cast iron, however, abound. How do I keep it seasoned? What can I—and can’t I—cook in it? Is the no-soap rule hard and fast? Can a pitted, rusted cast-iron pan be rescued?

We answer all your questions at this pre-recorded livestream workshop taught by Creative Director Matthew Card, who uses his 12-inch cast-iron skillet so much that it sits full-time on the range waiting for the next meal. We cover pan selection, maintenance, cooking, seasoning and more. We also get into the details of lighter, thinner carbon-steel pans, which we turn to almost as regularly as our trusty cast irons. Bring your questions and your pan—whether it’s gleaming or crusted with last night’s dinner—and you’ll be ready to cook with it by the end of this class.