I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean
I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans. I'm considering either replacing with cast iron (Le
I just purchased a new cast iron skillet. What's the best way to season it? And if I need to re-season an old pan, is the process any different?
I've heard that pouring a cold liquid into a very hot cast-iron pan can destroy it (because it's more brittle than a steel pan for instance). Is that true or do
I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as
I've seen a couple questions on how to season a skillet, and this may be a dumb question, but why do you season a skillet? Does it impart flavor onto the food
I have an old Wagner Ware cast iron skillet (marked as model 1056T; measures about 7 inches inside bottom). This was given to me by my grandmother. Where the
1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. 2. If
I want to pan-fry a burger tonight, but I don't want the smoke or smell in the house (we don't have a range hood, just an anemic exhaust fan that dates from the
I've got a new enameled cast iron skillet that I've been cleaning with stainless steel wool along with a standard dish rag. It occurs to me that scratches in t
I have this cast iron pot that my friend completely burnt. I was wondering what might be done to save this pot. I realize that this question seems similar to th
My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on
I am ready to make a pot roast in an enameled cast-iron dutch oven. I know I should brown the meat on the stove before putting it in the oven. I have heard conf
I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part
I don't own a heavy enamel pot, which seems to be the best for no-knead bread. Is it possible to make good no-knead bread in a glass casserole dish?
My sister bought me a cast iron ebelskiver pan, and I've not had much luck with each of the batches I've tried. They always burn or stick. I'm hopeful someone
I've read plenty about how to restore and season cast iron, but I have no clue whether any of the old cast iron I've inherited could benefit from this. Is heal
Is there anything to the cliched image of the big ol' cast iron pot filled with fiery chili? We have some cast-iron skillets and love them, but I've heard tha
After reading this article, I want to try to re-season a skillet with flaxseed oil; I'm fairly certain I did a terrible job when I seasoned the skillet several
It's an enameled cast iron dutch oven. Just wondering if I could take off enamel by deep frying in it.