Cast Iron Pans Cast iron pan owners swear by them for their even dispersal of heat and non stick nature. However, iron is not as happy go lucky as other metals. Initially, the pan must be seasoned with vegetable oil in the oven at 350 degrees Fahrenheit for at least an hour. Each time you heat the pan with oil, it will season till it obtains a beautiful dark color. Don't wash off the black patina thinking it is dirty. In fact, never use soap or scour the pan or you will remove the essence of the pan. Dry your iron pan on the stove with medium heat but watch it so it doesn't burn.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
Named after the purple flowering trees common in southern California, Jacaranda is a wonderfully fruity IPA. The overwhelming fruit note is grapefruit but not like grapefruit sculpin. It's an IPA first with just notes of grapefruit as well as pine. I personally love this IPA and have visited the brewery several times. Claremont Craft Ales is just beginning to break out and I fully expect it to be a big name in craft brewing. Not sure if you can get this beer in your area but it's all over the place in southern California. Don't hesitate if you see this beer in a store near you!