When seasoning cast-iron pieces, go for neutral oils with high smoke points, such as vegetable, canola, or grapeseed oil.

The boxes arrive with Griswolds, Wagners, Lodges and other vintage queens of cast-iron cooking, now worse for wear. Some are rusted over, or too encrusted for anyone to make out their branding. Some ...

Next to knives, cooks tend to be most obsessed with their pots and pans. But with all the prestige brands out there, many of us overlook an underappreciated, far less expensive choice staring right at ...

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Shameful. That’s the word. This is my beloved Dutch oven––final resting place of many a piece of venison, ducks, and Mexican casseroles cooked on many a campfire. But after frying up three squirrels a ...

We don’t always have the answers, but we have some people on speed dial who do — which is why we present to you our series FYI where we have experts explain if lip balm is actually bad, how often you ...

Everyone should own at least one cast iron pan. With one, you can roast whole chickens, bake a pie (of the fruit or pizza variety), or broil up a pan of cheesy dip. Cast iron does, however, require a ...

Cast-iron cookware has been around for so long that its origin is somewhat unclear. What we do know is that cast-iron cauldrons and kettles were first used for cooking in Asia more than 1,300 years ...