Cast iron, enameled iron, spun iron, carbon steel, stainless steel, tri-ply, copper— there’s a lot of different pans out there. Finding the right pan for you can be a challenge, plus you may find that your needs shift over the years. In this class we will highlight properties and maintenance of stainless steel and cast iron pans, plus the proper techniques for cooking in them. Ever wondered what ‘seasoning’ an iron pan means? Got a stainless steel skillet you never use because everything sticks? We’re here to help!

Demonstration style class with Ava.