When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Cast iron pans are my favorite to fry or saute with. My pans have been handed down from from my grandmother to my mother and to me. Plain black or enameled. They conduct heat evenly and maintain the heat at a lower flame. No scorching if you are attentive. The downside of these sturdy vessels is that their handles are usually of the same material as the balance and thus get hot. Enter the lowly potholder. Two pieces of fabric with a couple of layers of flannel sandwiched between and tacked…
