My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on
I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just le
I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part
I have a great cast iron skillet that I use frequently and also take superb care of. Until I noticed the bottom is coated in rust. I believe the high heat that
I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again. Is it really necessary for me to wash the skil
I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, incl
I don't own a large heavy skillet - the one I do own is small and can't hold much. Is using my Dutch Oven on the stove a reasonable replacement, if I leave the
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 have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much st
We want to cook healthy chicken cutlets and were wondering if the best is to use our cast-iron pan rather than a regular pan. Any advice on best practices for
I have a frying pan and I want to fry 3 sausages. I want to heat them thoroughly, and want to know the most effective way to distribute heat when frying multip
My dad gave me this - what is it? How would I season it? What would you cook on it?
I've recently started transitioning to stainless-clad aluminum-core skillets, and one oft-compared property of various offerings is the thickness - generally a
I come from Stack Overflow and this it my first post on this branch of Stack Exchange! I write here because I received a small skillet as a gift (I assume its
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
When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the
The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or les
I bought a stainless steel 12" skillet and when it arrived it has a Non stick coating on the inside. I didn't realize that. I already have a non stick set, anod
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
Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating