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2. So You Inherited Grandma's Cast-Iron Skillet—Now What? - AOL

   www.aol.com/inherited-grandmas-cast-iron-skillet...

   Don't underestimate the power of an old, inherited rough-and-tumble cast-iron skillet. Trust us, it has lots of life in it yet! When my grandma passed her treasured cast-iron skillet to me, I ...

3. I Wrote a Cast-Iron Cookbook—Here's the Right Way to ... - AOL

   www.aol.com/wrote-cast-iron-cookbook-heres...

   Unless you purchased a cast-iron skillet that’s labeled pre-seasoned, you need to do it before you use it for the first time. That’s a must. The following directions are for new, raw pans that ...

4. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [ 8 ]

5. The type of pan that actually makes food taste better - AOL

   www.aol.com/lifestyle/type-pan-actually-makes...

   Lodge Seasoned Cast Iron Skillet, $25 (was $44.50), amazon.com Chefman Air Fryer, $64 (was $100), amazon.com Skoy Non-Scratching Reusable Scrub for Kitchen 2-pack, $7 (was $17), amazon.com

6. Frying pan - Wikipedia

   en.wikipedia.org/wiki/Frying_pan

   Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw ...

7. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.