A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
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I got a carbon steel pan for Christmas and I love it. It got a really nice season on it and then someone stripped it. Looked beautiful, but now I'm starting over. Mine recommended beef and onions for the first use. Did yours come with any recommendations?
I still use my grandma's cast iron on days when I'm feeling sentimental.
I didn't get anything as specific as beef and onions, just generic how to season and how (not) to clean. I don't think it matters too much what you do first, but beef seems like a good start!
The one thing I have wondered is cast iron seems better for transferring into the oven.
I'll try post back with a bit more experience.
As long as the handle isn't painted it's fine in the oven. I stick mine in the broiler if I want to brown the top of some dish.