Does building a roux in a black iron skillet really make a difference? Or is a roux made in the microwave just as good?
I'd also love to see a recipe thread.
Yes. No. As would I ...
How the hell do you saute with olive oil? Every time I try, it either doesn't get hot enough and everything sticks to the pan, or I get it past its smoke point and I just end up wiping out the pan and doing it with canola oil.
What kind of olive oil are you using?? "Regular" olive oil has a higher smoke point that "virgin" or "extra virgin" oils so save the virgin and extra-virgin oils for your salads and to drizzle over bread. Go snag a good quality "regular" olive oil to saute or deep fry with.