Discover the best oils for seasoning cast iron—from grapeseed and flaxseed to avocado and bacon fat. Compare smoke points, durability, and flavor impact in this updated guide for cast iron care.

Celebrate the week’s quirkiest holidays and happenings with The Weekly Sizzle—where National Food Days meet offbeat observances in one flavorful roundup. From skillet-ready feasts to cast-iron-free fun like National Hammock Day, we serve up bold recipes, festive facts, and creative ways to mark the moment.

Discover the soul of open-fire cooking in the Eastern Sierras—where cast iron meets wild-caught brook trout and storytelling sizzles over flame. This immersive guide blends rustic technique, culinary nostalgia, and outdoor adventure for creators, cooks, and cast iron enthusiasts alike.

A kitchen catastrophe was just barely avoided this past week, though my once-perfect skillet wasn’t so lucky. One small mistake turned a trusted, well-seasoned pan into a scorched, battered mess. But this isn’t just a story of misfortune, it’s a tale of redemption. With patience, determination, and a little avocado oil, I set out on a mission to bring my skillet back to life. Follow along on the journey to recovery.

Yes to Cast Iron on Induction Stovetops—But!

Induction cooking has surged in popularity, offering efficiency, precision, and sustainability. But can your trusty cast iron skillet make the switch? The answer is yes—with a few considerations. Cast iron is naturally induction-friendly, but its weight, texture, and heat retention require extra care. In this guide, we explore the pros, cons, and best practices for using cast iron on induction cooktops, so you can cook confidently while protecting both your skillet and your stove.