Cast-Iron Cuisine: Care & Cooking
with Sean Wilson
ON-DEMAND COURSEÂ NOW AVAILABLE
Join three-time James Beard Award nominee Chef Sean Wilson and Cuisine at Home magazine. You'll learn how to clean & season your cast iron. Chef Wilson shares his fried chicken, Southern cornbread, and deep-dish pizza recipes. Plus, with seven bonus recipes, you’ll learn to cook like the iron chef you’re destined to be.
SIGN UP NOWCourse Overview
Cast-iron cookware has been around for centuries – and for good reason. These durable kitchen must-haves will be your go-to for cooking just about everything. Once you learn to care for your cast-iron cookware correctly, they will have the nonstick surface of your dreams. You’ll be able to tackle everything from steaks to pizza, and fried chicken to desserts.Â
We’ll cover:
- Cleaning and caring for your cast-iron items
- Baking a delicious Southern cornbread
- Searing and sautéing a mouthwatering steak and potatoes
- Shallow-fried chicken that's flavorful and crispy
- Red rice and shrimp scampi cooked entirely in the skillet
- Sean's take on a deep dish pizza
- A cobbler to satisfy your sweet tooth
Meet Your Instructor
Sean Wilson
Sean Wilson is the chef and owner of Proof restaurant in Des Moines, Iowa. Sean has worked in restaurants in various cities on both the East and West Coasts.  Before finding his current calling as a chef, he worked in the corporate world, on political campaigns, and served in the Coast Guard. He’s now a three-time James Beard Award semifinalist who focuses on developing a technique and ingredient-driven menu with Mediterranean influences. But in this course, he’s taking it back to his roots in the Outer Banks of North Carolina to show you some of his favorite Southern-inspired cast-iron-cooked dishes.
