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I'm a bit stumped. I'm looking for 5-grain for bread making, but haven't found any at my local grocer. Are single packages that can be purchased common, or is it a case of having to buy each grain item and mix?

Recently got a new KitchenAid Artisan mixer, and the pasta attachments. Time to make pasta from scratch is about 30-45 minutes (including 20 minutes to allow the dough to set). I'm thinking I can cut that time down to 5 minutes on busy days by pre-making the pasta dough into portions and...

So ... for the sake of this conversation, I'm going to say my wife totally did this. I'm lying, but that's what I'm going to say. After dinner, "she" cleaned the griddle, and set on stove to dry and season on medium-high. Then it was forgotten about and "she" walked away. Realizing the...

I have this happen with both steak and chicken. I prep the meat, dab dry, lightly oil and season. I turn the oven to 450, with the grill in to heat up. When the oven is up to temp, I place the meat on the grill, and cook. Meat is cooked as expected, but the grill lines I'd expect are not...

Through life, I've never been a kitchen guy. I did learn to read recipes, cook meals, and use cookware correctly. But I never really had an interest in kitchen time, and if left to my own devices, would just as well eat cereal as make an actual meal. Over the last year, that seems to have...

The most used CI is my wife's chicken frier, which gets used 3-4 days a week, and my round flat skillet, which gets used 2-3 times a week, sometimes cooking infamously sticky eggs. I admit I didn't understand the real meaning of non-stick in CI, and it just keeps getting better! Nothing ever...

Lodge CR215 model. We have a glasstop stove. When we heat this skillet, the bottom bulges, allowing the skillet to rock or spin, and I assume also makes it heat unevenly. We don't usually cook higher then medium heat. When cool, it sits flat, so I think it's more a matter of expansion, than...

Tell me some about this? When I worked at Burger King so many years ago, every day we replaced the Crisco shortening oil, after cooking many many vats of fries, chicken and fish, and the oil was dark. At home, I'm interested in the possibilities of (for instance) making fries one day, and...

Thinking about trying this tonight. I have a 10.5" flat CI skillet, my wife's 12" CI fish fryer (deep skillet), and a 10.5" CS pan. For general use, I was told to treat the CS pan the same as my CI stuff. But does that rule stand for pizza? It's thinner, so I'm guessing it will not...

I have the following CI: 8qt camp dutch oven (with feet) 12" chicken fryer w/ lid 10.5" skillet 10.5" griddle (no sides) 10.5" grill pan Currently they live on the stove, or the counter, because we don't have a viable storage solution yet. Good methods for storage and easy access? I think I'm...

Cast iron use has picked up in our kitchen, with an an average use of 1-2 pans a day. The pans are pretty much living on the stove at this point, so it's just really convenient. The catch is that the process to clean up after use, which always involves reseasoning with veg oil. Oil stored in...

What would be a good shaker for a sugar/cinnamon mix, for a family kitchen? One that can be closed would be nice to prevent humidity. My family likes to make cinnamon toast, and I can think of other times it might have been nice. I think the pour hole size is a consideration?

Yet more seasoning questions ... I have been using Crisco vegetable oil to maintain the seasoning on my CI cookware. Works great for maintenance. After the rejuvenation of my dutch oven, during the first seasoning for 1hr at 450f, there was a definite fishy odor emanating from the oven. I...

My wife requested this deep skillet: https://www.amazon.com/gp/product/B00063RWXO/ref=ppx_yo_dt_b_asin_title_o04_s01?ie=UTF8&psc=1 We're in the process of seasoning it (multiple cycles), and haven't used it yet. I'm thinking it's inauguration could be a nice camp dutch oven style cake dessert...

We recently bought a 5qt CI pot. I think it's first use will be an acidic stew (tomatoes and vinegar). So far the pot has 2 coats of season (1 manufacturer, 1 myself). I'm thinking about adding a 3rd coat. How seasoned should this pot be to handle the acidic food?

This was my weekend project for this week, to finally rejuvenate it, bring it back from the brink, in preparation for family/friends campouts. The boring history: This dutch oven came to us about 5 years ago from a local scout troop that was being dissolved. With the troop, we'd used it on a...

Over the last few years, I have slowly grown an appreciation for cooking. I wouldn't go as far as to say the kitched is my room, or that I think I'm a chef, but I don't mind cooking a nice meal, especially when it means spending time with my wife. Speaking of the wife, she has always used...