Dinner the other night.
Quinoa and sweet potato salad.
Mmmmmm.
Home grown heirloom tomato.
Mmmmmmm
Salmon brushed with balsamic.
Look at those grill marks!
Mmmmmmm
Love.
Hate.
Pan responsible for aforementioned grill marks.
One of the handiest pans I own.
LeCreuset, red, what's not to love?
CLEANING that pan!!!
Someone please tell me that the inside is really like cast iron and
it's supposed to get that seasoned crusty layer on it.
That it needs it.
That it will make my food taste better.
Please.
you have lots of fabulous tools...lucky!
ReplyDeleteRemember the line from Fried Green Tomatoes? "I'm older and I have better insurance"? It's that kind of thing :o)
ReplyDeleteAllowing the crust to form will help the heat distribute differently while cooking which will help your body absorb more of the vitamins and minerals from the food. ::nods wisely::
ReplyDeleteI have no idea about the pan, but the results look great!