I am moving back home for a few months, and my stuff is going in to storage. I have four cast iron pans (two are very well seasoned and two are seasoned, but used way less frequently). What is the best way to store them for a long time so I dont have to worry? Paper in between? Help! I move on Monday!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)