The cast irons of yesteryear feel a little different to today's. Older models had a smoother surface, but modern ...

"The good news is that you don't have to fully reseason your cast iron to fix it. Start by giving your skillet a good scrub, ...

For many cooks, the well-seasoned and quite often handed down cast-iron pan is a favorite cooking vessel. While perusing the cookbook shelves at a thrift shop, I decided to explore the kitchenware ...

Cast-iron skillets have a certain reputation. They are the heavy, dark, and mysterious pans that get passed down through ...

Hailing from the South, I’ve used a lot of cast-iron skillets in my day. My father purchased a Smithey for his signature ...

Most mass-produced cast-iron pans have a rougher surface that has a slightly bumpy feeling to the touch. This is a natural ...

The short answer is yes! Preparing meals in cast iron pots, pans, Dutch ovens, and cornbread molds can boost the iron content in what you’re eating. This is a simple strategy to up the iron in your ...

Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

Cast iron, a widely used iron-carbon alloy, exhibits a diverse range of microstructures that govern its mechanical and thermal properties. Among its variants, compacted graphite iron (CGI) is of ...

Cast-iron cookware can withstand a great deal of clanking and scraping, but some ingredients will damage the surface. I asked a chef about which foods to avoid when cooking with cast iron. David lives ...