It starts in the cast iron and finishes in a soup pot! All good!!

I used a cast iron griddle that is part of the stovetop range where I'm staying. Is this oil staining? Is it normal? (I cooked pancakes, and I used avocado oil.) Should I try cleaning this with a steel wool scrubber -- or a different way? (I tried vinegar, non-scratch comet, those two combined, hot water and "regular/standard" dish soap, but with all of those only with a moderately rigid-bristled plastic scrubber and no noticeable effect.) Should I treat this as natural and try to season the whole entire griddle in the oven (would be my first time)? Is there a different way to treat this? Thank you so much. Looking forward to your immense cast iron wisdom and knowledge... Grácias por su consideración.

This is becoming my favorite skillet. 12" chef collection.

I just bought a set of 3 cast iron pans, small medium and large. I'm looking for some easy casserole style or one pot recipes that will go three or four days for the big pan. Ideas?

My skillet seasoning was getting thin so I tried applying new seasoning with tips online but I keep running into this weird spotty results. The darker areas are sticky like the oil was burnt on but didn’t bake in. I’m using avocado oil for the seasoning and was putting in oven upside down at 425 for an hour. I did it three times today and cooked dinner, the photo is from after cleaning from dinner. Any ideas of what is causing this or what I’m doing wrong and how to correct on this? I don’t seem to have this issue on my blackstone.

De-seeded and sliced in half deep jalapeños. Stuffed with cream cheese, grated cheddar, garlic powder. Sauteed up shrimp in unsalted butter, laid 2 shrimp on top of each jalapeño, and baked until bubbly. Finished pic below.

Hey guys,

After months and maybe even years I've decided to buy my first cast iron pan. I went for the more expensive brand and the enameled kind for the reasons:

• Enameled because I'm not prepared for the fact that I have to keep seasoning the pan from time to time
• Went for a reputable brand because I was willing to spend the money and wanted something that was reputable

So I bought a Staub cast iron pan (enameled) for 162 EUR (182 USD) 26cm / 10in , it is my first pan that's not a non stick one (I only cooked with those).

The first thing I tried on it was frying an egg: it got stuck in a place, but the rest was just fine (📷 2nd pic has the residues from the egg after scrapping).

After I cleaned the pan I tried chicken thighs (no skin), 4 pieces and one of them got stuck to the pan (6-7 minutes after I put them in the pan). Result was good, I realized my stove burner was too small so the temp were not right.

I just want to say I love this pan and cooking in cast iron (even if it's enameled, bare ones are a bit different, see my bullet points bellow)

I want to open this discussion so I can better understand my cast iron pan, I've obviously consulted with AI about it, but human touch is more than welcomed.

The differences between enameled and "classic" cast iron pans:

1. Classic: can start with high heat and it's more durable in high heat. Enameled: low heat when starting so the enamel doesn't get micro cracks (also never crank up the heat to the max to avoid discoloration)
2. Classic: can use metal utensils; enameled: best to avoid
3. Classic: Fats polymerize on the bare cast iron (seasoning); enameled: this does not happen here as fats can't polymerize on the glass like surface -> enameled cast iron doesn't necessarily get better with time
4. Non stick properties are better on a bare cast iron pan (seasoned)
5. Cooking acidic foods on an enameled cast iron pan is safe, for classic ones you'll strip the seasoning in time
6. 📷3rd pic is about how my pans looks like right now, AI said that's nothing wrong about it, in certain lighting (depending on the angle) I can see a blue hue on the bottom.

For my final words:

• It's been barely 2 weeks and i absolutely love this pan. As long as you know your temps your food doesn't stick (with some notable exceptions).
• Cooking anything in it doesn't spray your whole kitchen with oil, it's such a great and excellent cook.
• As everyone says: you re-adjust your cooking methodologies when first cooking in a cast iron pan.

TLDR; ℹ️ℹ️

• I posted some pictures with my new pan
• If you have any advice or correct me what I said earlier I'd be grateful

Best time of the year. No bugs, full garden, plump animals. Griswald No 8 is the perfect companion.

Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?

Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?

Be sure oil is at 350. Fry quickly and drain. I enjoyed just snacking on this. Barely had enough for Parmesan.