Q: I’m all but brand new to cooking so this may be a rookie question. Since I got married I’ve been working with my husband’s cast-iron skillet more and more. I love it!
Several of my favorite recipes, however, are “one-pot recipes” and call for the skillet to be wiped out between cooking two things — the meat and the veggies, for instance.
How does one go about wiping out a hot skillet, exactly?
Sent by Janice