Your cast-iron skillet is probably not being used to its full potential, and you're probably harming it without even knowing ...

So while I was up in Japan I grabbed a big Lodge cast iron fry pan (cost stupid money here in Hong Kong and Amazon charges stupid money for shipping due to weight). Japan being the best place to shop ...

Cast Iron Flank steak is an inexpensive easy-to-make weeknight family dinner. This lean cut transforms into tender, juicy perfection in minutes, with a deep brown crust that seals in the flavor. No ...

For a paltry sum, you can buy Lodge’s indestructible cast-iron skillet, which will turn out perfectly seared steaks, crispy potatoes and browned pancakes for decades.

Tasting Table's own Mary Fawzy shares expert tips on how to take a home-cooked steak from good to great with a well-seasoned ...

Even the best-seasoned cast iron skillet won't perform well if it's not properly preheated. The key is to heat the empty pan sufficiently first and then add oil before proceeding with the recipe.

While cast iron can last for generations, it still requires proper care. Cast iron differs from other cookware because you shouldn't clean it with dish soap or detergent; in fact, those products can ...

The mouthwatering tenderness of filet mignon. The rich, marbled texture of skirt steak. The tenderness of slow-roasted brisket. All of these steaks are delicious in their own right, but it takes an ...

Cast-iron skillets are hot. No, really. They get insanely hot. They’re also virtually indestructible, almost naturally nonstick, and relatively easy to take care of. Chefs and home cooks alike ...

Let them eat cake—and steak! Elizabeth Karmel, award-winning chef, journalist and author of Steak and Cake, joined us to share a few delicious recipes and some great techniques features in her new ...