60 votes
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What is the function of this shallow, 19-divoted, eared cast iron piece?

They look like the Dutch "mini pancake" pans... they're used to make poffertjes. There are nearly identical pans on sale here. The Wikipedia article talks about them more specifically: Poffertjes ...
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59 votes
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What are the consequences of dishwashering a cast iron skillet?

A cast iron skillet which is regularly washed in the dishwasher will be progressively stripped down to bare metal, which will quickly and consistently rust. It will not be usable for cooking until you ...
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39 votes
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Why did my attempt at pan-searing beef filets fail miserably?

Butter is a very bad choice for frying at high heat, as it burns extremely easily. Cast iron is the ideal pan material though, so you are halfway there. Take a flavourless oil like sunflower and ...
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39 votes

Food is still undercooked on cast iron

Your pan was too hot. Cast iron pans can get ripping hot (which is good) and retain heat very well (which is also good). But, on the other hand, if you have a thicker piece of meat and want medium ...
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  • 2,885
34 votes
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What is this old "lemon-squeezer" shaped pan

What you have appears to be a vintage or possibly antique cast iron grill pan. The pan would be used on the stovetop and could be used for steaks, chops, burgers, bacon, certain vegetables, etc. The ...
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34 votes
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Can you butter-baste steak without a gas stove?

The couple of seconds it takes to scoop up the butter won't have any significant effect on your pan's temperature, especially if you use something that retains heat well, like cast iron.
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  • 660
34 votes
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What are the advantages of seasoned cast iron vs enameled cast iron?

Enameled and seasoned cast-iron cookware share a number of properties; they're very heavy, not terribly conductive of heat (leading to hot-spots when over a high flame), and capable of storing an ...
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  • 1,960
30 votes

What is the function of this shallow, 19-divoted, eared cast iron piece?

That pan is identical to the one used to make a Thai dessert that is made out of a coconut mixture. I live in Thailand and see them almost every day. It is called Kanom Krok and is very popular ...
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  • 317
27 votes
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Why does rapeseed oil turn sticky but coconut oil doesn't?

It is a chemical quality of the oil called "iodine number". There is nothing you can do about it, it is as inherent in the oil as its smoke point. Oils with a low iodine number create hard polymers, ...
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  • 126k
27 votes
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Seasoned Cast Iron NOT being Non-stick

Don't use flaxseed oil, it's one of the worst. Something I only discovered recently is it's not just the smoke point you should be concerned about, it's the iodine number. This is important when it ...
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  • 24.3k
26 votes

What is this old "lemon-squeezer" shaped pan

For what it's worth, this particular grill pan is commonly used to cook "Genghis Khan" (lamb barbeque), a soul food popular in Hokkaido, Japan. Genghis Khan consists of slices of lamb with an ...
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  • 361
24 votes
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How to keep dust and cat hair off cast iron pans?

First off, cleaning isn't necessarily bad for seasoning. "Soap removes seasoning" is largely a myth; Serious Eats discusses this at length. The seasoning is actually a polymer chemically bonded to ...
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  • 5,458
24 votes

How to use a ridged cast iron griddle?

What you have is a ‘grill pan’ They work well for meat, but the real advantage is that if you have something that gives off a fair bit of liquid, the food doesn’t end up swimming in it. Mind you, the ...
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24 votes

What is the point of the "oven" step in seasoning pans?

For me, the oven simply works better than the stove. It is the stove that you can skip. First, the heat. It is the same principle as with many foods. A pan heats quicker, but with more variability. An ...
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  • 126k
23 votes

Does burnt mark on cast iron crepe machine mean it’s ruined?

This is not a burnt patch, cast iron doesn't burn. It is almost certainly a rust patch. Since the surface comes into direct contact with food, you cannot use the rust removers sold in home improvement ...
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  • 126k
21 votes

How do I fix improperly seasoned cast iron pans?

Cast iron care need not seem so intimidating or mystical. There are lots of ways to take care of it, and though many will profess their own gospel and taboos associated with cast iron cookware, many ...
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  • 1,037
19 votes

How do I fix a cast iron pot that was heated empty for hours?

Your pan is NOT ruined.YAY! What has happened is that you have burned off most of the seasoning. Any other kind of pan would be ruined, but your cast iron pan only needs to be stripped and reseasoned. ...
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18 votes

Does using a heavy based cook pot stop things from burning on the bottom?

A heavy based pot will not prevent burning, but it help a great deal as more mass retains and distributes heat evenly, allowing more flexibility with temperature. Depending on what you are cooking, ...
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17 votes

Why did my attempt at pan-searing beef filets fail miserably?

"3-4 minutes of searing on each side" sounds very high to me, and likely to result in a burned steak, especially if you don't flip it frequently during the process. It's important to realize that ...
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17 votes
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The more I season, the worse it gets with my cast iron

A couple of things - the first is that I often hear people say that you should strip off/remove the pre-seasoning that comes with skillets, as it is inferior or will interfere with a proper seasoning ...
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  • 3,604
16 votes

What are the consequences of dishwashering a cast iron skillet?

First, about the literal question in the title. I would go farther than Sneftel: almost no cast iron skillet is so perfectly seasoned that the metal is perfectly sealed. The seasoning is good enough ...
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  • 126k
16 votes
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How to use a ridged cast iron griddle?

If your alternatives are an oven or non stick pans, these sit perfectly in the middle. They really shine at high temperatures, and with marinated foods. I personally mainly use mine for meat, as my SO ...
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  • 466
15 votes
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How did rust appear on my cast iron in a matter of minutes?

The problem with your last step was the lid, I think. If you had placed it on the hot coals, open, the heat should have driven the water off as you intended, drying the pot before it rusted. With ...
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15 votes

How to use a ridged cast iron griddle?

I've had one of these for years, but usually can't be bothered to dig it out. The only real gain I can see is … it makes nice stripes. I've seen people claim it's for "lower fat" cooking, ...
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  • 24.3k
15 votes

Food is still undercooked on cast iron

The very short answer: You had bad temperature control. You have to leave meat on the skillet until the proper internal temperature is reached. If the outside burns before that, then you used too high ...
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  • 126k
14 votes

Is it still possible to make cast iron skillets as good as the old ones?

"Back in the day", cast iron pans were manufactured in a much more labor-intensive way. Each sand mold (minimum of 2 per item) was hand-rammed around a form, which was a wood (later aluminum) "...
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14 votes
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Why doesn't chainmail ruin a cast iron's seasoning but metal scouring pad will?

Steel wool, or other scouring pads, are made of quite small, rougher metal fibers or ribbons that will get into much smaller spaces, and clean away much smaller bits of matter, which includes the "...
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14 votes
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What is the point of the "oven" step in seasoning pans?

The primary benefit of seasoning in the oven, rather than on the stovetop, is that the sides of the pan are also heated. (Cast iron has low heat conduction, so the sides of the pan may take a long ...
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  • 21.5k
13 votes
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Does using a heavy based cook pot stop things from burning on the bottom?

The situation you describe is burnt material all over the base of the pan. That is caused by using too high heat and would not be helped by using a heavier pan. The point of a heavier pan is to ...
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13 votes

how to not get burned keto flour pancakes?

Your pan is getting too hot. Cast iron has a lot of" thermal mass", which means that it takes a good bit of energy (and time) to heat up, then it holds on to that heat and takes time to cool ...
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