Comments on: Meals for the Bachelor: 5 Simple, One Skillet Recipes

By: Jay

Jay — Wed, 10 Apr 2013 21:47:29 +0000

Great article! This actually makes me want to try and cook. Would it be possible to substitue the zucchini and squash with another vegetable for the pork chop dish?

By: Andressa

Andressa — Mon, 07 Jan 2013 08:47:01 +0000

We make similiar ones each year, but on a sellamr scale; for Hanukkah, instead of those little wax candles that come in a box, we have 9 tiny cups for the menorah. Those, some olive oil, and some floating wicks are all we need for a couple of hours of burning. I never thought about cooking oil acting as a fuel before we switched to those; I’ve thought about making other lamps with olive oil, but never get around to it. We do have a hurricane lamp sitting unused that might work….

By: Shefali

Shefali — Thu, 25 Oct 2012 20:50:33 +0000

These are great! As a woman, I love these recipes, though the portions are too large for me – however, with an accompanying salad they would be great for two. Thank you!

By: Aaron

Aaron — Mon, 06 Sep 2010 14:00:59 +0000

I’d love to see someone put together an “Art Of Manliness Cookbook”

By: Jesse

Jesse — Wed, 01 Sep 2010 23:04:41 +0000

Great post! I just plugged it on my blog. Being of the “female persuasion”, I usually discuss more feminine topics, however I adore this website! It is my go-to place for finding information on how to do something that has left me and my husband stumped!

Now that I’ve gushed, I’ll retreat again so that I don’t interrupt the club ;)

By: Justin

Justin — Thu, 26 Aug 2010 02:04:20 +0000

A cast iron casserole dish is another essential man cooking utensil. A simple beef stew with garlic and herb dumplings can be made with no oil at all and leaves lots of leftovers that can be frozen or taken for lunches.

By: John

John — Mon, 23 Aug 2010 02:53:07 +0000

Nice recipes, and I always enjoy reading how to properly care for cast iron, as it can be tricky if you follow the wrong advice. ^_^ So I am glad for those comments.

I want to throw a hat in for rice makers. They are awesome, making soups, breads, cooking veggies, meat, and so forth. Rice, white or brown, is always great. Throw rice in, frozen corn and peas, maybe some carrots, some pepper, salt, and whatever else you want.. maybe some ginger. Hmmm. Rice makers = King of one pot meals.

By: Justin

Justin — Sun, 22 Aug 2010 19:30:04 +0000

some of those recipes look rather good but I do have to say butter would be a better base for me to work off of. The only technical note that I would want to add is that many people often throw their trust skillet right onto high heat right away, which isnt the best thing to do for it. Better to slowly heat up the pan before bringing it to your desired temperature. Repeated high temperature shocks will over time cause the pan to warp, which while its not the end of the world, if you have put the investment into a good skillet you might as well follow a simple step to keep it in prime condition for years to come.

Remember a well seasoned skilled is the original non stick pan : )

By: PeterPansDad

PeterPansDad — Thu, 19 Aug 2010 20:55:31 +0000

We season ours with bacon grease. Olive oil makes the skillet feel sticky.

Wash it? Scrape it with the spatula, use a steel sponge for what you miss, rinse and wipe dry with a paper towel. Warm it on the stove again, cover evenly with a thin layer of grease and you’re done. Store it in the oven.

By: Mark A

Mark A — Thu, 19 Aug 2010 20:29:41 +0000

Excellent article, really appreciate the advocacy of cast iron cookware. One small complaint (a pet peeve really): searing meat does not “seal in the juices,” that is just a popular myth. Searing the meat makes it tasty, finishing in the oven allows the meat to be cooked through without burning. If you only cook something as small as a chop or a chicken breast in the oven, it will be just as juicy as if you seared it, but will not be nearly as tasty.