Close Resources

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2024 - Jun 30, 2025


Success StorySkillet Cooking Class Sizzles with Information for Participants



Skillet Cooking Class Sizzles with Information for Participants

Author: Angie York

Planning Unit: Lyon County CES

Major Program: Food Preparation and Preservation

Plan of Work: Making Healthy Choices

Outcome: Intermediate Outcome

In a worsening economy, clientele are looking to make better decisions about the purchases they make.  To guide consumers as they think about purchasing new cookware, the Lyon County and Trigg County Family and Consumer Sciences agents collaborated on a lesson called "Skillet Cooking" which was offered to Homemakers across the nine Pennyrile area counties.  The class taught participants best practices for seasoning cast iron skillets they may already have on hand as well as helped them understand how to properly clean them after use in order to prolong the seasoning and life of the skillet.  In addition, they learned about different types of frying pans on the market today and how to care for and cook with each type.  A hybrid teaching format was used.  Those on Zoom received copies of all handouts and recipes by mail and those who opted to attend the lesson in-person were able to test recipes that were demonstrated and cooked by the agents in different types of skillets and frying pans.

 Participants were polled on Zoom or given a paper evaluation if they attended in-person, for better understanding of how they would use the knowledge gained through the 2-hour lesson.  88% of the responders said they would be willing to try a new type of frying pan after hearing the options in the lesson.  100% reported that they would now clean and care for their frying pans and cast iron skillets in an appropriate manner to extend the life of the pan.  Participants stated in the evaluation “I will take better care of my cast iron as this provided more info and technique” and “when shopping for frying pans I will have better guidelines.”

 Participants also reported they enjoyed the options of a hybrid format for classes.  With such a positive response, Family and Consumer Sciences agents will continue to use this format throughout Fiscal Year 23 and will offer similar leader lessons each month covering a wide variety of Family and Consumer Sciences related topics.






Stories by Angie York


Teaching Sewists to give a "Scrap" about the environment.

Teaching Sewists to give a "Scrap" about the environment.

about 1 months ago by Angie York

Describe the Issue or Situation.Keeping textile and fabric waste out of landfills is crucial for env... Read More


Homemakers Take a "Culinary Journey Across Kentucky

about 1 months ago by Angie York

Describe the Issue or Situation.The culinary history of Kentucky is important for several reasons, a... Read More


Stories by Lyon County CES


Lyon County 4-H Seniors: Ready for Life Beyond High School

Lyon County 4-H Seniors: Ready for Life Beyond High School

about 27 days ago by Mary Beth Riley

A recent study shows that youth involved in 4-H feel that out-of-school programs are 77% more likely... Read More


Teaching Sewists to give a "Scrap" about the environment.

Teaching Sewists to give a "Scrap" about the environment.

about 1 months ago by Angie York

Describe the Issue or Situation.Keeping textile and fabric waste out of landfills is crucial for env... Read More