There are plenty of foods that thrive in a hot cast-iron skillet, but these four ingredients can do real damage to your ...

Cast iron has a 2% to 3.5% carbon content, while carbon steel has less than 2%. This subtle difference results in two pieces ...

That said, some foods react poorly to cast iron if it's not done properly, leading to compromised cookware or food with a metallic taste. Tomatoes, vinegar-based sauces, eggs and fish are a few ...

Cast iron is made for that ... My mom taught me to season by shallow-frying something—potatoes, green tomatoes, fish, anything—with a pretty high-smoke-point fat like vegetable oil.