Our cast iron skillets caught fire. Can they ever be used again? [more inside]
posted by specialagentwebb on Aug 22, 2009 - 20 answers

How do I obtain an Argentine chapa (cast-iron flat-top grill, set over a wood fire), as described by Francis Mallman in his cookbook Seven Fires? [more inside]
posted by Darth Fedor on Jul 9, 2009 - 13 answers

Does Benjamin & Medwin still exist? And if they don't, any idea where I can get a lid for my cast iron pan? Can I make one? [more inside]
posted by Diablevert on Jun 12, 2009 - 5 answers

Will our cast iron cookware (Le Creuset) work on an electric range with a ceramic glass cooktop? [more inside]
posted by serunding on Apr 12, 2009 - 16 answers

Why does my Ikea SENIOR casserole, which has a "matte enamel interior", come with instructions for seasoning? [more inside]
posted by Kemayo on Jan 24, 2009 - 6 answers

Convince me to keep my cast-iron grill pan. [more inside]
posted by doift on Nov 13, 2008 - 20 answers

For how long does fatty pig skin stay good in the fridge? [more inside]
posted by Anything on Jun 18, 2008 - 4 answers

What should I cook with my cast iron skillet? [more inside]
posted by peep on May 1, 2008 - 39 answers

Can anyone recommend an indoor electric bbq grill with cast iron or stainless steel grill? [more inside]
posted by phirleh on Feb 11, 2008 - 4 answers

Are these pinholes in the enamel surface of my new Staub cookware normal or flaws? [more inside]
posted by tula on Jan 3, 2008 - 4 answers

I bought a cast iron skillet. Rubbed it with oil. 300 F oven for 1 hour. I neglected to clean it in soapy water prior. What has been indelibly burned into my skillet? Should I go to the emergency room now or should I save time and just start start organizing my affairs? [more inside]
posted by stuart_s on Jul 19, 2007 - 11 answers

How do I install a cast-iron fireplace? [more inside]
posted by Life at Boulton Wynfevers on Jun 12, 2007 - 7 answers

I just purchased a Le Creuset cast iron grilling pan and after cooking a few times I realize I dont know what the hell i'm doing. [more inside]
posted by postergeist on May 15, 2007 - 24 answers

What do I need to consider when choosing cast-iron cookware (a skillet or a griddle)? Do brands, price, pre-seasoned v. not, or anything else make a difference? [more inside]
posted by gauchodaspampas on Mar 26, 2007 - 28 answers

Help me to tame my cast iron wok. Since I bought this Le Creuset wok I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking? [more inside]
posted by slimeline on Feb 25, 2007 - 21 answers

What objects gain value through use and time? [more inside]
posted by cubby on Feb 12, 2007 - 55 answers

Best way to grill/roast chicken in a healthy way on a cast iron skillet? [more inside]
posted by keswick on Jan 7, 2007 - 21 answers

I picked-up an old, cast-iron skillet which has seen better days and needs to be stripped and re-seasoned. Problem: I can't get it stripped down sufficiently. [more inside]
posted by nathan_teske on Dec 21, 2006 - 38 answers

How do I keep a cast-iron pan clean? [more inside] [more inside]
posted by starvingartist on Jan 20, 2004 - 16 answers