Just saw that my cast iron pan, that I use once a year to make tarte tatin, has rust in it (shame on me, I know). If I scrub out the rust with a brillo pad, coat with crisco and bake for a couple of hours at 350 - will that do the trick?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.