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In case anyone is interested in buying.



https://www.nytimes.com/2017/05/01/dining/griswold-cast-iron-sale.html?smid=fb-nytdining&smtyp=cur&_r=0

I know you guys are mostly into cast iron, but I thought I'd share this here anyway.

A Visit to Mauviel Copper Cookware Factory

Try substituting cornstarch for some of your flour. Cornstarch yields a crispier crust than flour when frying.

You don't hear of it too often but you can season any metal just like cast iron. The majority of the time its not desirable. But if you have unconditioned aluminum such as sheet pans, they season up...

I don't post in this thread too often since cast iron is not my first choice and when it is, it's usually enameled cast iron. But today called for the Lodge pan. A few weeks back I posted that my...

I don't use cast iron enough to even want one of them. I usually use other methods of cooking for various reasons. But the one detail that caught my eye was that they machined the inside of the...

Have any of you guys seen these? Pretty expensive for cast iron.

https://finexusa.com/shop

I've been using flaxseed oil. I read that it was a drying oil and made a good surface. It seems to do just that. No tackiness at all. Just a hardened clean surface.

Farm fresh is always so much better. Today my wife and I went shopping. She bought some raspberries that were on sale. She was eating them and saying how great they were and at such a great price. I...

I have cast iron, steel lined copper, and Teflon. The trick is knowing what medium to use for any given job. Acids are a bad combo with cast iron and and aluminum. Eggs and fish want to stick to...

My Staub Coq au Vin pot. Great for any stew really. The underside of the lid has small points designed to drip condensation on the braising food. Adding ice to the top of the lid helps create that...