For me, it’s my fire-engine red 12-inch Le Creuset cast-iron skillet. Since I acquired this powerhouse pan, it’s helped me whip up veggie-packed frittatas, pan-seared scallops, homemade rolls and ...

Next to knives, cooks tend to be most obsessed with their pots and pans. But with all the prestige brands out there, many of us overlook an underappreciated, far less expensive choice staring right at ...

The most cherished item in my kitchen, my cast-iron fryer was passed down to me from my grandmother. She fried the very best chicken and smothered steak, and poured her love into every fryer-full.

Shameful. That’s the word. This is my beloved Dutch oven––final resting place of many a piece of venison, ducks, and Mexican casseroles cooked on many a campfire. But after frying up three squirrels a ...

Cast-iron cookware has been around for so long that its origin is somewhat unclear. What we do know is that cast-iron cauldrons and kettles were first used for cooking in Asia more than 1,300 years ...

Everyone should own at least one cast iron pan. With one, you can roast whole chickens, bake a pie (of the fruit or pizza variety), or broil up a pan of cheesy dip. Cast iron does, however, require a ...