A skillet is a wonderful tool. It’s been around for millennia, so long that the origins of its classic shape, or even of the word itself, are unclear. Its brilliance is in its simplicity, versatility, reliability – seems we have an itty-bitty obsession with this trusty tool. It was even named by our very own Julia Collin Davison as the single most indispensable cooking vessel. A skillet — like your mom, Oxiclean, a bench scraper — can handle anything, even that notorious pinnacle of kitchen intimidation: the soufflé.
Michael at Tang & Bolster has launched a project to make twenty-four soufflés (he’s on our “try and try and try and try again until the recipe is perfect” tip – and we’re into it). Cook’s Illustrated is proud to be fourth (first is the worst, second is the same, third may get the golden chain, but fourth is the one that wins the game!) in his journey with our impressive Skillet Lemon Soufflé. And the humble skillet does it again.
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