For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one.

Rusting is the most common problem folks face with cast iron, but it's also easily avoided. It's important to dry your cast ...

Sure, steaks should be cooked hot and fast, but did you know that there is a 30-minute heating rule you need to follow for ...

Related: 6 Foods You Should Be Cooking in a Cast-Iron Skillet, According to a Food Scientist ... For example, if you recently cooked steak and there are leftover burnt bits, they can grab onto ...

If you're not already cooking eggs in cast iron, you are missing out on maximum flavor and versatility. Experts say a ...

1. Heat the pan: Place a heavy skillet (cast iron is best) over medium-high heat. Let it get really hot — like 3–5 minutes ...

Add the snap peas and potatoes along with 2 ounces of goat cheese (a creamy, tangy hit that really delivers here), pour the ...

Cook the potatoes for five to ... easy to bite through without the help of a steak knife. Add a drizzle of olive oil to a medium cast-iron skillet and heat it over medium-high.

Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in ...

1. Melt the butter in a small saucepan over medium heat. Add the tomatoes and simmer over low heat until the tomatoes burst, ...

According to Al, a great steak doesn’t need much more than salt and pepper. But he does have a “secret weapon” that takes his rib-eye to the next level: anchovies. He will melt a few fillets ...