I've spent a lot of time at the beach, in rental houses, and as a guest in other people's vacation homes, so I know what I can't live without. (You should see the list of beauty products I need for a week!) Here are the five things I must have in my beach kitchen: More

Q: Can All-Clad cookware be resurfaced? my mom's set had lost the non-stick "clad" on the inside but nothing else will cook on her cooktop.

Sent by Joan

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Yesterday I 'fessed up to something you may be able to relate to: I've spent years in an uneasy relationship with my cast iron skillet. It is so delicate, for all its brawny heft, demanding to be seasoned, kept away from tomatoes, and cleaned just right; if soap or vinegar comes near start all over again! Who needs that kind of fuss in the kitchen? Not me. But I just hadn't learned yet to love my cast iron skillet. 

Given proper loving care — and less of it than you might think — the cast iron skillet can be your friend with benefits in the kitchen. Here are 35 ways to love your skillet more; it will love you back — I promise. 

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While our party line, here at The Kitchn, is that the cast iron skillet is one of your best friends in the kitchen, I've always been a little intimidated by mine. It just seemed so demanding, so finicky. I'd season it and carefully wash it (wait — was I supposed to use soap? Yes or no?) and dry it, but it would still develop spots of rust. And then I found a better way of drying it, and this pan rose once again in my estimation. 

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Q: I am one of those "can't boil water" people who never really cooks. I want to learn, but I'm not sure where to start. I'm finally moving into my own place this summer and I don't have any tools of my own. What do I need and what are some easy recipes that I can start learning with?

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I absolutely love the smooth chicness of anything matte black, particularly in the kitchen. With so much that's already bright and shiny in that room — stainless steel appliances! Shimmering tile! Glossy ceramic plates! — I find matte textures a welcome diversion. They're understated yet still glamorous. Here are a few matte black kitchen and dining things I've had my eye on lately, from a simple faceted vase to a mind-blowing Bertazzoni range. (Guess which one I will not be purchasing anytime soon.)

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Q: I have an All-Clad, Stainless Nonstick 10" frypan. I got it with the intention of cooking without using fats/oils, however, every time I make my beloved scrambled eggs, they stick! What's up with that? 

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I found a surprising note on the new nonstick pan I purchased. While the instructions noted that the pan had been fully seasoned and was ready for use, it suggested seasoning the pan twice a year to maintain its finish. Hold on a minute, we're supposed to season nonstick pans?  

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Q: My husband and I just bought our first house and in the kitchen (a very old kitchen) I found this "tool." It has an inscription on the side that says "ASTUGRID," and a series of numbers. Does anyone know what this is? 

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Q: I just bought a cast-iron skillet, and I love it, of course! I'm dying to make shakshuka in it this weekend. However, I've read online that cooking with tomatoes can harm the seasoning on less-seasoned skillets. Will it really strip my seasoning or give my shakshuka a metallic taste? Is there anything I can do to get around that?

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