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Questions tagged [cast-iron]

Questions about cookware made out of cast iron

294 questions
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Is convex surface normal in cast iron skillet?

I am new to cast iron skillet. I have cooked with it several times and found the Lodge 12" cast iron skillet has a convex surface which is not observable unless you pour oil on it. When I cook, the oil move to rim of the skillet and makes the center…
lamwaiman1988
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Is it possible to destroy the seasoning on cast-iron by getting the pan too hot?

Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I had a great sheen across the entire bottom and sides of the pan. I cooked bacon this…
Caleb
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Can an old rosette “iron” that's starting to stick be reconditioned?

My Mom's chruściki (rozetki) iron is about 50 years old. The batter is sticking to it and doesn't release easily now. How can I recondition it? I picked up a new one (aluminum!) but it’s not the same. I’d like to get the old one working again. It…
JDługosz
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How did rust appear on my cast iron in a matter of minutes?

So this has been an on-going saga the last few days, and I've already posted several related questions here, and I am feeling quite defeated. I have/had a beautiful 16" cast iron dutch oven from Cabelas. I took it out for a test spin the other night…
smeeb
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Cooking chicken breasts in Buffalo sauce, cast iron

I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is that it takes about 20 minutes to cook the chicken and after about 8-10 the sauce begins…
theblindprophet
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How do you clean and season a cast iron pot?

Unlike a cast iron skillet I'm having a much harder time keeping a pot clean and rust free. I use it mostly for roasts on occasionally some stews, any tips or difference in care between the two?
Jonathan Pinlac
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Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?

I was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy, so I ended up mashing it instead. The next batch I fried in my seasoned cast iron, and…
Alex Bruce
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Getting a cast iron skillet surface smooth

I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started flaking. I've used it almost every day and while it is…
Michael
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Enameled cast iron vs stainless steel for acids

Are enameled cast iron pans or stainless steel pans better for cooking with acids like tomatoes? I am wondering if I can use all cast iron/enameled cast iron pans, or if I need a stainless steel pan also.
Kevin
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Do all new cast iron pans and skillets have a protective coating on them, which must be removed?

http://whatscookingamerica.net/Information/CastIronPans.htm All new (not old cast iron cookware) cast iron pans and skillets have a protective coating on them, which must be removed. Is this information correct? What is the point in buying a…
Aquarius_Girl
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Could a cast iron skillet change its ways and be kosher for a vegan?

If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and especially in the United States), how can a seasoned cast…
mfg
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Can I deep fry in my Le Creuset dutch oven?

It's an enameled cast iron dutch oven. Just wondering if I could take off enamel by deep frying in it.
Baltimark
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What accounts for Dutch Oven price variation?

I have recently been looking to buy a good Dutch Oven that will last a while, and I am a little lost since there is so many options at many different price points. I recall a few years ago I bought a cheap cast iron skillet and it was terrible, the…
Bertrand Einstein IV
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When seasoning a cast-iron pan, should you let the oil smoke?

I've looked at seasoning guides online, and they all say that to season, you need to heat the pan to 350 degrees Farenheit. However, some oils have vastly different smoke points. If my oil starts smoking at 350, should I use a lower temperature? Is…
Ovi
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Ruined My Pre-Season Cast Iron Pan- Help!

I bought a cast iron pan, and did not realize it had been preseasoned (this is my first one!). I washed with soap and hot water and thoroughly dried it, then coated with thin layer of vegetable oil and baked it (upside down, over foil) at 350 for…
Emily
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