I received a cast-aluminum pan as a hand-me-down from my mother's grandmother. As far as I know it was never seasoned while in my mother's possession. A little
I bought a carbon steel paella pan. I've looked up if people season it (link) but on Wikipedia I've read: As with other cast iron vessels, a seasoned pan or
I have recently purchased a new wok, it is a standard carbon steel one (Hancock/LondonWoks). I cleaned it in the sink using soap and water and then heated some
I have this pan, but the seasoning that I created with flaxseed oven method is very brittle and flakes off easily into my food. I have not been using anything a
I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am no
We bought a new skillet that was "pre-seasoned" a few years ago...but haven't really used it once yet because that seasoning is basically some black gunk that c
I have been on a tenacious pan hunt, lately, looking for something that won't leach, degrade, or require me to look up the meaning of any 3 or 4 letter acronyms
I bought a mineral b carbon steel pan some time ago and I've cooked with it probably about +-20 times (pretty much use it for steaks). I've been religious about
Please before you mark this as a dupe, I did refer to this stackexchange question. I have a Matfer carbon steel that won't hold seasoning at all. I first atte
I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (on
Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I
I've just got a new De Buyer carbon steel pan and I'm 3 seasons in (oven method) and I'm noticing quite an uneven surface (especially little bubbles). I've trie
I used a fair amount of coconut oil to apply to a wood cutting board, but wasn't sure the best way to apply it. I used a butter knife and then followed up with
I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are n
I hear a lot of advice to season the entire pan, including the handle and bottom of the pan along with the inside. Is this really necessary, and if so, what pur
I recently bought a tagine for cooking. I have to season my tagine by heating it in the oven with the temperature below 300 F. My oven works with two settings o
How do I season an antique cast iron cider press that I just bought? It is substantially bigger than any stove, oven, or grill that I own, at about 48" diameter
I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it
I do not have much experience or knowledge of cooking, but I've slowly been learning. Today I followed this recipe: Beef Stir-Fry. Besides some vegetable subst
After looking them up for a long time, I finally decided to take the plunge and buy a cast iron skillet. After it arrived, I cleaned it in hot soapy water and