I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the o
I get good results making crepes on non-stick pans. It's quite easy to flip a crepe, but it's hard to get the surface to be golden. The color remains closer to
An entire category of cooking oil sprayers seems to exist on the market. I intend to use such an oil sprayer to deposit a thin layer of oil on a cast iron pan b
I have a Krampouz crepe machine made of cast iron. Someone rested what looks like a hot mug of tea on top of it, and now it has a dark brown burn patch. Does th
I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165. Howev
I'm posting links to photos on Dropbox of 3 de Buyer skillets I own. They have been placed into the dishwasher over and over again against my
I like to think that I have nailed the Maillard temperature on my stove. It's my go-to temperature for preheating tri-ply pans, as well as teflon-coated hard-an
I've always seasoned my cast iron pans with vegetable oil because that was what I was taught. I'd done some research before, and even came across this StackExch
I've looked at seasoning guides online, and they all say that to season, you need to heat the pan to 350 degrees Farenheit. However, some oils have vastly diffe
I don't get it. Various net pundits assert that it's a bad idea to season cast iron with butter, because butter consists of proteins + fat, and the proteins wil
A very common claim is that once you start cooking with a cast-iron pan, you never really need to season it again. As you cook, the seasoning just builds up. Ho
With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as i
I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it. Last weekend I went about seasoning my firs
My wife just bought this pan and I noticed this weird dark/black spot in the center with a bit of a swirl around it (never mind the brownish tint, this is due t
I normally use chain mail and warm water to clean my cast iron pan, then dry with a paper towel before stashing away in a cupboard. If the pans are well season
Here's my cast iron frying pan. I had seasoned it before but wasn't sure if I'd got it right so I figured I'd start again. I'm not clear on wh
I recently got the 18cm lodge cast iron pan that comes pre-seasoned. I wanted to take the pre-seasoning off using a scourer and baking soda. I then dried it and
I have an old skillet (about 10 inches) with a solid ring on the bottom and a straight raised mark about 4 inches in the middle of the bottom. There is also a
I am on the search for a good general purpose frying pan. However, I can't seem to find a comparison between cast iron and forged pans. I know that cast iron pa
I have a cast-iron dutch oven similar to this one, which I infrequently use for deep frying. I tend to use what tends to be generically described here in the UK