Are well-seasoned, well-cared-for cast iron pans really supposed to be nonstick? If so, how do I make mine like that? [more inside]
posted by Stewriffic on Nov 12, 2009 - 40 answers

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