I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean? I've heard not to use soap and to ...
I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp?
Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature. ...
My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on the skillet that are now a little ...
I've been using mineral oil to oil my wooden cutting boards ever since I found out this was a good thing to do. I had a couple of bamboo boards up until I bought a really great John Boos carving ...
I have a number of cast iron lids that fit skillets, dutch ovens, etc. Most have the little cone-shaped spikes on the underside to collect and return moisture to the food. I have no issues cleaning ...
I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can ...
I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to ...
How on earth is not washing a cast iron with soap not harmful? Since even if you wash it good with hot water and Salt, wouldn't there still be a possibility of harmful bacteria and such left in the ...