I had some caked, hard burned substance (garlic, really, from steak) on my cast-iron pan. I tried cleaning it with a brush, and it didn't come off. So unfortun
There was a question asked here about using cast iron on glass top ranges. In the responses, there was a link to an article about cast iron equipment. Here is a
In Japanese restaurants, I always see the chefs doing crazy things with fire, and seeming to make very good grilled vegetables by lighting things on fire. I kno
I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the a
I have a forged iron pan, and I used linseed oil to season it in the oven. The resulting seasoning peels in places. Also, it is not really non-stick, once food
I screwed up the seasoning on my cast-iron pan. I forgot to flip it upside-down, so instead of that hard, smooth surface, it became sticky and gummy. Is it pos
I have a cast iron dutch oven. It has a self-basting lid, basically it has a grid of little cone shapes on the underside of the lid. The idea is that liquid con
What are the downsides of using a copper or bronze frying pan as opposed to stainless steel or cast iron?
I have a new cast iron skillet. It came unseasoned, but I seasoned it using the flaxseed oil method that seems the new (recent?) hotness. When I then cook bacon
Is there a significant difference between using a loaf pan made of this materials?
I have a recipe for apple pie I want to use. The recipe asks for a cast iron skillet. Can I use a regular skillet in the oven instead of the cast iron skillet?
I've recently come in to a lovely cast iron ebelskiver pan (pictured below) and would like to try to make some ebelskivers. The problem is I don't have a g
I made a really big one-pot meal in a cast iron (enameled) dutch oven and I'm fairly lazy. So I take all the leftovers once cooled, slap the lid on, and put it
Got a Debuyer Mineral Element Pan for Christmas. It has a thin coating of bees wax. I thought it would be nifty to preseason the pan with flax oil and get an aw
https://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will
Often I hear that after applying oil on the cookware you need to bake it in the oven on a certain temperature. What precautions need to be taken if I intend to
http://whatscookingamerica.net/Information/CastIronPans.htm All new (not old cast iron cookware) cast iron pans and skillets have a protective coating on th
https://cooking.stackexchange.com/a/29609/6168 But you can't season a pan "on top" of the wax coating. The real seasoning would stick to the wax, and when t
From Wikipedia: In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that, and why? Secondly, does it even appl
I have a number of cast iron lids that fit skillets, dutch ovens, etc. Most have the little cone-shaped spikes on the underside to collect and return moisture