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Questions tagged [cast-iron]

Questions about cookware made out of cast iron

294 questions
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Is cast iron cookware from China safe?

I recently purchased a cast iron bread pan, and didn't see that it was made in China on the Amazon sales page. Oops. I saw it on the box and haven't opened it yet. I know there is a lot of concern when it comes to Chinese goods and heavy metals. I…
Nero gris
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Cast Iron and Smoke

I've had my cast iron for several weeks now and have been able to cook with it about 10 times. The problem is, the amount of smoke, and timing of it, have me thinking I'm doing something wrong... I seasoned it 3 times with canola oil (put in oven at…
Adrian Sadoogh
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Was too much oil used, or not enough when seasoning?

I went about trying to reseason my cast-iron pan yesterday. I used some recycled canola oil at 400F for 60 minutes right-side up. After that I checked on it (before it was completely cooled), and noticed that most of the surface was a matte black…
user44742
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how to clean my enameled cast iron pot I burned soup dry in

A week ago, I left soup simmering in my new Staub cast-iron pot (http://www.williams-sonoma.com/products/2507416/) for too long, and all the liquid evaporated and what was left burned on the bottom. I've scrubbed and soaked in hot water overnight…
Big Dogg
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What is the purpose of a spaced cross-hatch of grooves on the inside of a cast iron pan?

I have been on a tenacious pan hunt, lately, looking for something that won't leach, degrade, or require me to look up the meaning of any 3 or 4 letter acronyms. Iron seemed like a safe bet, here. In my search, I found a pan that has a strange…
Nathan Basanese
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Should i oil my cast iron pan before storage?

So, for our wedding someone gave my wife and a cast iron lodge pan. Its a very nice pan and cooks well, but it's started to develop a rust spot after only a few months use. This is gross. I scrub the spot off before use, which is a pain, but Better…
Sidney
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Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?

I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states it can be baked up to 500 degrees, however does that include the lid. The lid is cast…
sherkath
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Stir-fry pan choices

We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super-stir-fry powered). It's a pretty good quality wok (Cuisinart), but not too huge. …
Joe M
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How do I cover up the white spots on my cast iron stove?

My friends brought me a paper bag full of peaches. I set the bag on my fisher cast iron stove, and I forgot about them. Lastnight, I picked up the bag to find the peach juice has bled through the paper bag and ate the black finish on the stove. Now…
annie
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Cooking eggs on cast iron

When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be reseasoned (possibly better seasoned)? Or are eggs…
James Howard
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How to cook chicken cutlets in a cast-iron skillet

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 chicken cutlets cooked in cast-iron? Cooking time? Heat level? We want to avoid the…
samyb8
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How do I remove a black residue after seasoning cast iron waffle maker

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 just bake it longer, start over again, or something else?
CheeZe5
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How should I clean this mess at the bottom of my wok?

I've been using my wok for about a year now, and recently it's developed a kind of patina around the bottom of the cooking surface. I've tried to follow the care instructions as best I can, taking care to wipe it down after use, and only scrubbing…
Andy F
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Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?

https://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find pan sauces taste metallic when made in cast…
Aquarius_Girl
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What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?

Is there a significant difference between using a loaf pan made of this materials?
Maic López Sáenz
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