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.

[/description-break] What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break]