Latest news with #CulinaryArts
CNET
2 days ago
- General
- CNET
These 4 Ingredients Are Secretly Destroying Your Cast‑Iron Skillet
Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned skillet has its limits. There are certain foods that can slowly strip away the nonstick coating you've worked hard to build, especially if you leave them in the pan for too long. Quick cooking won't do much harm, but simmer the wrong ingredients for an extended time and you could end up damaging the surface. If you love your cast iron and want to keep it in top shape for years to come, here are the foods you should avoid letting linger in the pan. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
Arab News
7 days ago
- Entertainment
- Arab News
‘Taste of Saudi Culture' to delight London foodies
RIYADH: For the third year in a row, Saudi Arabia's Culinary Arts Commission will participate in the Taste of London food festival, held in Regent's Park from June 18 to 22. Through its 'Taste of Saudi Culture' pavilion, the commission promotes cultural exchange, showcases the richness of Saudi culinary heritage, and highlights the Kingdom's culinary excellence. Guests will be welcomed with premium coffee — a timeless symbol of Saudi hospitality. (File photo/X: @MOCCulinary) The pavilion will feature immersive activities celebrating the diversity of Saudi cuisine, including live cooking demonstrations by skilled Saudi chefs. Visitors will have a rare chance to sample a variety of iconic traditional dishes, each with its own story and flavor — such as the national dish jareesh, the slow-cooked haneeth, and the savory street favorite mutabbaq. Visitors will have a rare chance to sample a variety of iconic traditional dishes, each with its own story and flavor — such as the national dish jareesh, the slow-cooked haneeth, and the savory street favorite mutabbaq. Beyond food, the pavilion will include interactive cultural elements reflecting Saudi heritage, such as traditional henna art and colorful Asiri rose headbands. Guests will be welcomed with premium dates and Saudi coffee — timeless symbols of Saudi hospitality, according to the Saudi Press Agency. Handcrafted ice cream infused with traditional Saudi ingredients like dates, Taif rose, and Jazan mango will also be served, offering authentic flavors with a modern twist. A variety of refreshing cold drinks made from local ingredients will complement the experience, the SPA added. A boutique section will feature signature Saudi products like maamoul (date-filled cookies) and unique Saudi coffee, blending retail, culture, and taste into an immersive journey. This participation underscores the commission's ongoing commitment to celebrating the depth of Saudi culinary arts and sharing the Kingdom's vibrant food culture with global audiences.
CNET
11-06-2025
- General
- CNET
4 Foods That Can Devastate the Surface of Your Cast-Iron Skillet
Cast iron is tough and holds its form over time if you treat it right but there are a few foods that degrade the surface of cast-iron cookware. If you've worked hard to build and maintain a beautiful skillet, you'd be wise to learn this list of foods you should never leave simmering in a cast-iron pan. To be clear, most of the foods listed below won't harm your cast-iron skillet if cooked quickly. But leave them in the pan for long periods and they'll begin to eat away at your pan's precious coating. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
Yahoo
08-06-2025
- Yahoo
Nine inmates graduate after a major accomplishment
HONOLULU (KHON2) — Nine inmates were celebrated for a major career accomplishment. The Waiawa Correctional Facility hosted a graduation ceremony and luncheon for nine inmates who received Kapiʻolani Community College Culinary Arts certificates on June 6. KCC's Culinary Institute of the Pacific Announces Collaboration with Culinary Institute of America The graduates completed a six-month Culinary Arts Program, a college-level program where students learn the fundamentals of culinary arts, time management, teamwork and other practical skills. 'The purpose of the program is to provide knowledge, a pathway for a solid career in the restaurant industry,' Waiawa Correctional Facility Education Supervisor Kerry Iwashita said. For the graduates who want to further their education, the 14 credits earned from the Culinary Arts Program will appear in their University of Hawaiʻi transcripts. 'Sometimes it takes a jarring experience in life for somebody to take life more seriously. When you guys offer opportunities like culinary arts to people in incarceration, you supply us with the strength, hope and determination we need to stay out of prison and make something of ourselves,' graduate Ronald Graham said. The graduates prepared a mix of savory and sweet dishes for attendees at the luncheon including: Somen Taco Salad Giardiniera Salad BBQ Kalua Pork Quesadillas Spam Raisu Lo Mai Gai Beef Moussaka Stuffed Eggplant Honey Walnut Chicken Plum Glazed Chicken and Spinach/Mushroom Roulade Cream Cheese Tiramisu Watergate Salad Blueberry Cream Cheese Scones 'Pineapple Sorbet' Plantation Berry Iced TeaThe Culinary Arts Program is also offered at the Women's Community Correctional Center. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Japan Times
08-06-2025
- General
- Japan Times
Japanese mollusks with a tangy lift
The subtly sweet Saroma scallops, which are also delicious raw, derive their name from Lake Saroma located in Okhotsk subprefecture in northeastern Hokkaido. From a fisherman friend, I learned that the lake's semi-saline conditions served as the perfect nursery for the baby mollusks, which are later laboriously moved to the open ocean to mature. In summer, I usually enjoy Saroma scallops with a splash of shoyu and a dollop of Hokkaido butter after grilling them on the half-shell over an open flame. Over time, I also developed my own recipe for the mollusks by borrowing from the classic Western dish of Oysters Kilpatrick, in which Worcestershire sauce is mixed with lemon to top the oysters. In my version, I replace the oysters with scallops and top them with a mix of light soy sauce and tangy Japanese-style black vinegar. Like its Western counterpart, it is topped with butter and bacon bits and grilled. Your mollusks need not be of the Saroma variety — just use the scallops you have available. You can cook them over an open fire or charcoal barbecue but an indoor grill, a Japanese cooktop with a fish grill (mine fits three scallops at a time), an oven, or even a toaster oven would work, too. While Saroma scallops are preferable, you can use just about any variety of mollusks for this recipe. | SIMON DALY Serves 6 Prep time: 15 minutes Cook time: 15 minutes Ingredients: 60 milliliters light tamari (soy sauce fermented only from soybeans) or light soy sauce 60 milliliters kurosu black vinegar 6 Saroma scallops 30 grams bacon (slices or chunk) 20 grams butter Directions: 1. Add the tamari and black vinegar to a small saucepan and, on a medium heat, reduce the mixture by half. Set the reduction aside. 2. Carefully open the scallops with a knife, scraping away the flesh from the flat shell and leaving the flesh in the rounded lower shell. Loosen the edges and its underside, cutting away any parts you don't want to eat. I prefer to remove the black digestive gland, leaving the rest intact. 3. Finely dice the bacon and lightly color them in a nonstick frypan. 4. Add some water to the bottom of your fish grill and crumple up a little foil for the scallops to stand flat on. 5. Top the scallops with a spoon of reduced sauce each, then add the bacon bits and a little butter. Grill them for 5 to 7 minutes until they are sizzling, colored and firmed. On an open fire, with direct heat from below, they will cook slightly differently but equally well; the timing will depend on the strength of the fire.
