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1
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2answers
169 views

How to avoid too hot pan that causes fire

I've start cooking large batches of food on Sunday in preparation for the week. One item is cooking chicken at a high temperature on my cast iron skillet until it is cooked through. Last night as I ...
1
vote
3answers
203 views

Why isn't my steak fat cooking?

Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a ...
3
votes
1answer
120 views

How to remove commercial seasoning from skillet?

We bought a new skillet that was "pre-seasoned" a few years ago...but haven't really used it once yet because that seasoning is basically some black gunk that comes off into the food that's cooked in ...
1
vote
1answer
72 views

Stainless nonstick, not vs, but both? What's the point?

I bought a stainless steel 12" skillet and when it arrived it has a Non stick coating on the inside. I didn't realize that. I already have a non stick set, anodized aluminum I think, so I wanted to ...
0
votes
3answers
120 views

Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best? [closed]

The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or less) layer that's transformed olive oil, vegetable oil, or ...
4
votes
4answers
245 views

Why does my skillet burn even when using peanut oil?

When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high
1
vote
2answers
196 views

Lodge 12sk lid, what can I use?

I have Lodge 12sk(13") skillet. I would like to find a lid, glass or stainless steel, the lodge cast iron lid is too heavy for my spouse. And recommendations would be appreciated. I was thinking that ...
3
votes
2answers
421 views

Maintenance and safety of cast iron skillet

I come from Stack Overflow and this it my first post on this branch of Stack Exchange! I write here because I received a small skillet as a gift (I assume its material to be cast iron), and I don't ...
3
votes
1answer
311 views

Even heating: skillet thickness vs. electric element size

I've recently started transitioning to stainless-clad aluminum-core skillets, and one oft-compared property of various offerings is the thickness - generally a thicker sandwich contains a thicker ...
0
votes
1answer
156 views

Identify this iron cooking piece for me

My dad gave me this - what is it? how would I season it? what would you cook on it? thanks for the information
4
votes
1answer
302 views

Frying pan - Heat Distribution

I have a frying pan and I want to fry 3 sausages. I want to heat them thoroughly, and want to know the most effective way to distribute heat when frying multiple items in a single frying pan. Do I ...
3
votes
2answers
56k views

How to cook chicken cutlets in a cast-iron skillet

We want to cook healthy chicken cutlets and were wondering if the best is to use our cast-iron pan rather than a regular pan. Any advice on best practices for chicken cutlets cooked in cast-iron? ...
8
votes
1answer
273 views

Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?

I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose ...
4
votes
2answers
944 views

Baking with regular skillet vs. cast iron for apple pie

I have a recipe for apple pie I want to use. The recipe asks for a cast iron skillet. Can I use a regular skillet in the oven instead of the cast iron skillet?
6
votes
1answer
1k views

Using a Dutch Oven as a Heavy Skillet replacement

I don't own a large heavy skillet - the one I do own is small and can't hold much. Is using my Dutch Oven on the stove a reasonable replacement, if I leave the lid off?
5
votes
3answers
9k views

What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?

I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, including, is there anything I can do with a ...
18
votes
5answers
11k views

Is it really necessary to wash a skillet that will be heated up again soon?

I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again. Is it really necessary for me to wash the skillet before making more eggs? It would ...
7
votes
2answers
6k views

cast iron pan rusting on bottom surface

I have a great cast iron skillet that I use frequently and also take superb care of. Until I noticed the bottom is coated in rust. I believe the high heat that I use from the range top cooked off all ...
9
votes
6answers
22k views

What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?

I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part, I only clean it with hot water and a ...
2
votes
3answers
22k views

Can I use a regular pan instead of a cast iron skillet?

I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just learning how to cook, so I don't know to ...
13
votes
2answers
13k views

Cast iron pan flaking

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 ...