Is there a term for cooking thinly sliced vegetables over high heat in a flat skillet, stirring often, with no fat or liquid at all? I don't think the word I want is grilling (there's no grill, although the results are similar) or searing (since the vegetables are being cooked all the way through). [more inside]
Best answer would be available at Bed, Bath, and Beyond.
I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
What are some tasty low sodium meals I can make in a skillet? [more inside]
So I heated my trusty 24cm LeCreuset frying pan for pre-frying some eggplant today, and now there are some moon-like craters on it... [more inside]
What are some tasty vegan recipes that can be prepared mostly ahead of time and heated (or reheated in an electric skillet? [more inside]
How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
I've ruined my All-Clad non-stick frying pans. Help me find some new ones that I can't hurt. [more inside]
Speaking of cast-iron skillets, I have two, and they worked brilliantly on a gas stove. But now that I have a flat-topped glass stove, they work less well because they're not perfectly flat. One is a bit convexly rounded on the outside, so some of it gets hotter than the rest; the other is concave on the outer bottom and sort of mounded on the inner bottom, so that oil pools around the edges, around the mound, if you can picture that. Both pans work great for baking stuff like cornbread, but not so good for steaks or such. So I've got two pans I love but now understand why I could buy them cheap at thrift shops. Question: Is there any way to make the bottoms of these pans perfectly flat again so they'll cook well?
I just picked up a cast iron skillet from a thrift store and need help identifying the manufacturer/year, if possible. [more inside]
recipe filter: anyone have a foolproof skillet pizza recipe? [more inside]
Left my stove burner on LOW for more than 24 hours; my roommate's cast-iron skillet was on it. Explosion narrowly averted, but the cast-iron skillet now powerfully smells metallic when it's heated. [more inside]
I'm re-seasoning my workhorse Lodge 12" cast-iron skillet. I've seasoned pans before to pretty good results, but I want perfection. What kind of oil/fat is going to give me the hardest, strongest, blackest finish, and what temperature is going to get me there?
"I know that you're a rounder, but are you a skillet stealing man?" I remember those lyrics and the blues-y female voice of the song; do you know what it is? [more inside]
Our cast iron skillets caught fire. Can they ever be used again? [more inside]
What should I cook with my cast iron skillet? [more inside]
Best way to grill/roast chicken in a healthy way on a cast iron skillet? [more inside]
I decided to store my cast iron skillet inside the oven, even when I am using the oven. I figure it's acting like a heat stone, keeping the oven temp stable. Is this bad for the skillet?