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cast-iron

  • Article

    Four Ways to Cook in a Cast-Iron Skillet

    Inexpensive, nonstick, and practically indestructible, a cast-iron skillet rocks at almost any type of cooking.

  • Article

    Cast Iron Seasoning

    Contradictory advice abounds on seasoning cast iron, so we look at what goes on when you season to figure out the best way to do it.

  • Article

    Cast Iron Nutrition

    Iron is good for a diet, but will a cast-iron pan add iron to the diet?

  • Article

    Always in season

    Give cast iron new life with a reseasoning.

  • Article

    Broiling made easy

    I always forget to move my oven racks before the oven has heated, making the job more difficult and dangerous. When this happens, I invert my large cast-iron skillet onto…

  • Article

    Acidic foods need nonreactive pans

    If you’ve ever made tomato sauce in an aluminum pan, you’ve probably discovered why nonreactive materials are important when cooking acidic ingredients. Aluminum and copper are favored in the kitchen…

  • Article

    Cast Iron 101

    How to season and care for and cook in a cast-iron skillet

  • Article

    Choosing Pots and Pans to Improve Your Cooking

    A few well-chosen pieces—starting with a good stockpot and a heavy sauté pan—can make a big difference

  • Recipe

    Buttermilk Country Fried Chicken with Cucumber Salad

    Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get…

  • Article

    Equipment Review: Enameled Cast-Iron Dutch Ovens

    Before you shop for this kitchen essential, check out what the editors have to say about six readily available models