Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it a
I just seasoned a cast iron waffle maker. It now has a black residue that is flakey in the thinner spots and somewhat sticky where it is thicker. Should I jus
I have a small cast iron pan which I am working with, trying to make sure I understand seasoning/cleaning before moving on to a larger one. I seasoned with flax
I just purchaced a new cast iron pan, it is my first. I was wondering if there is a way to seaon it but without using bacon (I do not eat baco
I've just bought a cheap (+-$15) wok from an asian market and I'm unable to determine the type of material it is (the wok had no informative label/instructions)
I am buying my first carbon steel pan and am new to the whole "seasoning" process for pans. I realize that pans by default stick, and you need to "season" them,
I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base wi
I recently got a Lodge cast iron pan. I've never worked with cast iron before, and I've read that it needs seasoning before use. However, the Lodge one says it'
Here is my one month old De Buyer pan: I've seasoned it off and on in the last month at least 10 times, using thin layers of oil and on the stove top. It's
Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my
There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often:
I have two carbon steel skillets from De Buyer. They are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a
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
Since two months I have a DeBuyer 28cm skillet from the Mineral B line. Upon buying it I followed the instructions they gave me in the store: Wash it, fry (with
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 know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, o
Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first
I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of
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