Thanks for everyone's reply. But I have some more questions. Do you still need to use oil when you are cooking on a seasoned cast iron? Even before I added kimchi, the pan started to have a black spot in the center as soon as poured a grapeseed oil for cooking (while the pan was heated in the high heat).
I have never been much of a cook but I have been saving recipes on Evernote which now has more than 100. One of recipes in my "To-Do" tag is a roasted chicken and that's what I would like to try with this thermometer--either Thomas Keller's recipe that I watched from the show No Reservations, or Michael Ruhlman's recipe from Serious Eats post "Cook the Book: Perfect Roasted Chicken"
I recently moved from NC to CA for grad school. Many of my classmates/friends were non-CA natives and we decided to have an orphan Thanksgiving Day potluck dinner.
I never cooked much in my life but I decide to make "Roasted Brussels Sprouts and Shallots with Balsamic Vinegar" I found on Serious Eats. It turn out well, but we all enjoyed meals each other brought. To me, this was my family away from home, and the one of the best family meal ever in my life.
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