stored it in the oven for a month’s worth of heating cycles, without ever oiling the surface It’s easy to avoid the problem by oiling the pan after each use and not overheating it (if you’re storing it in the oven, don’t leave it there during the cleaning cycle, for instance), but once it happens, there’s no turning back—you’ll have to reseason it from the start Rust can appear on a cast-iron pan that is not seasoned well enough and is left to air-dry Unless the entire pan has rusted (in which case, you’ll have to reseason the whole thing), a rust spot is not much to worry about Rinse out the pan, heat it until it dries and smokes, and rub it with oil After a few uses, the rusted spot should be perfectly seasoned again Which Pan Should I Buy? If you’re lucky enough to come across a reasonably priced cast-iron pan (under $50 or so) from the early twentieth century at a yard sale or flea market, scoop it up immediately You can also occasionally find good deals on eBay and sites like it I personally find it ridiculous to pay the $150-plus that some sellers are asking for old cast iron when a new castiron pan, like the 10¼-inch Seasoned Cast-Iron Skillet from Lodge costs a mere $16.98 and will give you an equally lustrous nonstick surface with just a bit of time and care THE CORE: THE EIGHT POTS AND PANS EVERY KITCHEN NEEDS I’m a hoarder by nature I get pleasure out of acquiring as vast an array of pots and pans as possible, always telling myself that I’m going to use them regularly, that they really aren’t a waste of money But, in all honesty, the only real use I get out of ninety percent of my pans is a purely aesthetic one They’re like a necktie for my pot rack—and I never wear a tie The majority of the time, I find myself reaching for the same eight pans I can’t think of a single dish that can’t be made using one of these, or a combination, and they’re all you’ll need to cook the recipes in this book Here they are, the cornerstones of any well-stocked kitchen A 12-Inch Tri-Ply (Laminated) Straight-Sided Lidded Sauté Pan A large skillet is the true workhorse of the kitchen It’s perfect for rapidly browning large quantities of vegetables or meat Pan-roasting a whole chicken? This is the pan of choice Need to brown a pork tenderloin or a 3-rib beef roast? No problem It’s also excellent for braising and for reducing sauces It has a tight-fitting lid and is oven-safe, which means you can brown your short ribs, add the liquid, cover, and braise in the oven, then reduce the sauce on the stovetop and serve all out the same pan Why is tri-ply construction important? Stainless steel is heavy and can retain a lot of heat, but it’s slow conductor Aluminum is lightweight (and retains less heat per unit volume), but transfers heat really fast Combine the two in a single pan by sandwiching the aluminum in the center, and ... you’ll need to cook the recipes in this book Here they are, the cornerstones of any well-stocked kitchen A 12-Inch Tri-Ply (Laminated) Straight-Sided Lidded Sauté Pan A large skillet is the true workhorse of the. .. which means you can brown your short ribs, add the liquid, cover, and braise in the oven, then reduce the sauce on the stovetop and serve all out the same pan Why is tri-ply construction important?... myself that I’m going to use them regularly, that they really aren’t a waste of money But, in all honesty, the only real use I get out of ninety percent of my pans is a purely aesthetic one They’re like a necktie for my pot rack—and I