How to season a carbon steel pan (and keep it that way)

Posted by KITCHENVIRTUE

How to season a carbon steel pan (and keep it that way)
Twenty minutes of setup, and the pan gets better every time you cook.

Whetstone grit, explained: the two stones most kitchens need

Posted by KITCHENVIRTUE

Whetstone grit, explained: the two stones most kitchens need
The grit numbers aren't complicated once someone explains them plainly.

Late summer, in jars

Posted by KITCHENVIRTUE

Late summer, in jars
The markets are at their peak and the season is short. A plain guide to water-bath and pressure canning, and the short list of gear that actually matters.

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