Cast Iron

Cast-iron cooking requires some expertise, from learning to season your pan to finding the best recipes. Chowhounds discuss it all here, plus favorite brands and places to buy cast-iron cookware.

Cast iron Loaf Pan vs Dutch Oven

by fougasse 3 days ago

Picture is Lodge cast iron loaf pan and 2 Qt dutch oven. How do they compare for baking bread? Beside the shapes, loaf pan has no lid. What will be the difference in the bread they each make? Can ...

Heating empty pans before cooking - to do or not to do?!

by john_vaughan 13 days ago

Good morning, afternoon or evening all, What is the accepted wisdom on heating one's pan prior to adding fat and eventually ingredients? Or does it vary wildly on the pan, food, and desired cook...



by DorleneK 5 days ago

The Vermicular Japanese cook-pot went on sale in the U.S. Jan. 31st and I just received mine. It's an elegant appliance and I'd like advice or instructions on how to best make use of it.

Cast Iron and Carbon Steel Pan -- rough or smooth for occasional acidity?

by W8lkinUSA 1 month ago

I've postponed this post for a very long time in hopes that I would find the answer on the web. Much to my dismay, I must now seek this community's experience and advice. I have been considerin...

Winter 2019, Cookware Deals & Delights

by pinkmagnolia921 2 months ago

Let's continue the conversation here for the new year. 2018 posts: - Winter https://www.chowhound.com/post/2018-cookware-deals-delights-1068356 - Spring https://www.chowhound.com/post/spring-...

Restoring Old Cast Iron Skillet

by dcrb 7 days ago

Old Cast Iron Cleaning and Seasoning

Good cast iron dutch oven size, 28cm, 30cm or larger?

by DonaldT123 14 days ago

Hi, I'd appreciate some feedback from members on what is a useful size for an enameled cast iron dutch oven/cocotte. I was considering a 28cm (approx 6.5 quart) dutch oven, but others have mentione...

Cast Iron Indoor Grilling Options

by JQ32 29 days ago

Context: Looking to grill mostly veggies, and occasionally chicken and fish ( flexitarian who doesn't eat red meat). I would also love to get those nice char marks on flat breads like pitas or tort...

ID info request please

by Newlyn_Tinning 10 days ago

Hi all and hope you are all well. Just had these come in for re-tinning and not seen them before. Branded "COUSANCES". From what I see this is an ancient brand dating back to 1553. Apparently...

Testing (debunking?) the flaxseed method for seasoning cast iron

by Modemac 7 years ago

As you know, the idea of using flaxseed oil to season a cast iron pan became known far and wide after Cook's Illustrated eagerly endorsed it. The article in question, published in the January 1, 20...

Lodge Pro-logic cast iron skillet vs traditional

by fougasse 14 days ago

Lodge Pro-logic cast iron skillets have a curved/rounded bottom corner between the side and the bottom. It's nice and smoother than the traditional type with straight wall and straight bottom. What...

Bare Bones Cookware Set

by Libranflight 30 days ago

Was just trying to figure out, what I would have to have to make everything perfectly, without having any extra cookware to store. Anybody know what a "bare bones' set would look like? I am mea...

Cookware Musings from the Peanut Gallery

by Libranflight 1 month ago

I have not really been able to cook much for a while, I was working so many hours, but I have noticed when I do cook, that there are a lot of pieces I do not touch. My LC skillet is covered in d...

Marquette Castings Cast Iron

Melanie Wong
by Melanie Wong 22 days ago

Cooking at a friend's house last weekend, I had a chance to try his new Marquette Castings cast iron skillet to stir-fry some greens. First, it's a gorgeous pan that comes with a glossy seasoning. ...

Serious buildup outside of cast iron skillet

by TKB21 28 days ago

I recently was given an old family cast iron skillet and noticed that the outside of it had serious buildup. Basically I can take my fingernail and lift several, thick, black pieces off. The inside...

Form, Function and Value

by FlamBay 1 month ago

Lately I have been thinking about my cookware and how I may start looking for something new. I am a big fan of "fine" things and how I tend to purchase based on how something makes me feel when I ...

What is happening with this cast iron pan?

by JohnTalbotWannabe 1 month ago

I've been using this cast iron pan for about a half decade, and multiple times a week, almost primarily for meat. Cleaning of this is limited to giving it a very fast rinse with hot water right af...

Does anybody want my $300 Griswold cast iron pan?

by helena143 1 year ago

Guys, I have been trying to cook with a cast iron skillet for years now and I have yet to find one that cooks well. I recently bought a new (old) pan and I'm about to give up on it. But first, the ...

Breaking in new Darto carbon steel pans...

by wabi 1 month ago

Well, I put 6 coats of flaxseed oil on my new Darto carbon steel pans and I have started using them. Started with some bacon and sausage. There was a moderate amount of sticking despite the base of...

Is my new Le Creuset defective?

by fougasse 2 months ago

I just bought a Le Creuset. The rim has some small chipping, as you can see in the picture. Is this common and acceptable? (also, do they season the rim before selling? the entire rim looks very ro...