Food & Drink

Basics of Cast-Iron Cooking

When: Sat., Jan. 30, 9-10:30 a.m. 2016

So many areas of the culinary world draw fanatics. Gadget and equipment people are just one category, including people who worship stuff like the Big Green Egg or, in this case, love cooking in cast iron. To its credit, cast iron does conduct heat rather well and can move from stovetop to oven with ease, and it's damn durable. You also avoid potential troubles with non-stick coatings coming off and supposedly harming you and you get added iron in your diet. Learn more about how to cure, clean and cook with them, even over campfires, at the "Basics of Cast-Iron Cooking" class at Fountain Creek Nature Center. Reservations required at 520-6745. 9 to 10:30 a.m., 320 Peppergrass Lane, Fountain, $8 ($10 non-members), — Matthew Schniper

Price: $8-$10

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