I recently purchased a counter-top, one element 1800W induction cooker, mostly just to see how well the technology worked compared to my gas range. I took it o
You always hear people talk about old cast iron vs. new cast iron: the old stuff is lighter, smoother, and generally better, while the new stuff is heavy, pebbl
I have one of these - http://www.victoriasbasement.com.au/Product/Details/75766 - which I bought recently. Its an enamelled cast iron pan. I've been seasoning i
Is the strategy for seasoning a mineral B pan the same as as standard cast iron pan? Is the oiling/baking step necessary? Or do you just let the cooking process
I bought a brand new Lodge 12" cast iron pan, washed it in soap and warm water and dried it with a paper towel thoroughly. Then I applied a thin layer of canola
Unlike a cast iron skillet I'm having a much harder time keeping a pot clean and rust free. I use it mostly for roasts on occasionally some st
I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have
I have Lodge 12sk(13") skillet. I would like to find a lid, glass or stainless steel, the lodge cast iron lid is too heavy for my spouse. And recommendations wo
Quick backstory I currently have 2 skillets -- one a 12" flat skillet and the other ribbed. They have both been used for meat and I learned my lesson awhile ag
I'm having trouble with some enamel-coated cast iron grill grates. I've only had this grill for a few years, I don't live on the beach (salt), we don't get much
My friends brought me a paper bag full of peaches. I set the bag on my fisher cast iron stove, and I forgot about them. Lastnight, I picked up the bag to find t
We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super
I'm Jewish and need to keep foods heated during the Sabbath and holidays. I am thinking of getting 2, 5 quart cast iron dutch ovens for this purpose. Is cast ir
I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a fryin
I have a Dutch oven that remained in storage for about three years. Apparently I covered it with oil prior to the storing. Now,it has that old oil smell to it t
I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other o
I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states i
So I am quite new to this cast iron thing. After few uses I tried to clean it with kosher salt. Now some parts of it look like it's all flaky, as if the layer w
This morning, as with many, I let my skillet dry by leaving it on the burner. Unfortunately, my attention was drawn away and I forgot to take it off the burner!
I read most of the already existing threads about seasoning a cast-iron pan, but non quite covers my weird case. The thing is, this pan I got seems to be season