48 seconds on the cast-iron rule everyone gets wrong. Hot water, a chainmail scrubber, dry on the burner, thin oil before storage. That's it.
— Creator
Marcus Rivera
@chefmarcusr
Chef de cuisine at Aster in Austin. James Beard semifinalist. Believes every restaurant tool belongs in a home kitchen.
— About the creator
Marcus Rivera
@chefmarcusr
Chef de cuisine at Aster in Austin. James Beard semifinalist. Believes every restaurant tool belongs in a home kitchen.
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