Bought my first cast iron six weeks ago, seasoned it three times before first use, and I've cooked in it maybe four nights a week since. Steak and vegetables are fine. Eggs still weld themselves to the surface every…
Skillet is a modern one, about a year old. I've built up seasoning with thin oil coats in the oven at 230C, maybe eight rounds total. Looks great, then I sear a steak at high heat and afterwards there are black flakes…
I cook most nights and want one 10 inch pan that lives on the hob. Local antique shop has a smooth old skillet, no maker's mark, for £45. New one from a big brand is £30 and I know exactly what I'm getting. I don't want…
Seasoned a new 14 inch carbon steel wok on the hob following instructions — heated it until it blued, wiped oil, repeated four times. It went a nice bronze colour. Weeks later the surface still feels tacky to the touch,…
Picked up an unmarked skillet, probably 10 inch, for six quid. Cooking surface has orange rust over most of it and there are small pits — I can catch a fingernail in maybe a dozen spots across the middle. No cracks,…