So, we had some stir-fry burn up pretty badly in our trusted cast-iron skillet. Upon cleaning the skillet some of the coating came off with the burned food. I m
I have recently been looking to buy a good Dutch Oven that will last a while, and I am a little lost since there is so many options at many different price poin
The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of acci
I switched to cast-iron skillet/griddle (dont know what it's technically called) recently for my omelette because I read somewhere that non-st
I want to buy a wok. Someone recommended I buy a cast iron wok, but I know it is very heavy.
I make keto pancakes out of a bought keto flour pancake mix (almond flour and cassava and coconut flours are main components). I mix these with either water or
When it comes to a cast-iron skillet, the benefit of using traditional methods is that if you want a super hot pan, you heat it for a long period of time before
I know that with cast iron skillets, one isn't supposed to put them in a dishwasher to allow bits of what was cooked (called seasoning) to build up, since some
I'm not actually sure if "skillet" is the right word for this, but it seems close. We got this second hand, so not sure of its origin. The par
Looking for a brand of cast iron pans that is enameled on the outside, but with a bare iron interior. In other words no enamel, no ceramic, no non-stick on the
I have a variety of carbon steel pans and after I use them I dry them using a paper towel and then warm them up to make sure they are completely dry. Once I'm s
We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affe
I received my Lodge 10.5 inch pre-seasoned cast iron griddle today (and I'm very new to the world of Cast Iron). I washed it with water and soap and used the so
While shopping the other day, I purchased a cast iron pan that has ridged griddle lines in it. I thought "oh, this might be nice for cooking meat!" but I'm not
I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I co
There is quite some contrary information out there on using flaxseed oil to season cast iron equipment. Some examples from the Seasoned Advice
I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and
There is yet one more detail I seem to have just understood about cooking in cast iron pans. After use (frying onions, frying potatoes, ..) the pan must be clea
I have just purchased a new hard-nitriding cast iron skillet at a HomeGoods store (Brandani brand), and i'm having problems cleaning it before the first use. I'
I've found a lot of articles that say spinach contains more iron when boiled. However, I also came across someone saying the iron content would decrease as the