Q: I just bought a Lodge Cast Iron skillet and am confused about how to maintain it. It says to not scrub so hard to avoid scrubbing the seasoning, but after a couple of uses there is black stuff burned into the pan. I just tried scrubbing it for a good 20 minutes.
Q: When baking bread in a non-stick bread pan do I need to spray vegetable oil in the pan first? I do this when I bake bread in a regular bread pan, but I wonder if the crust would get too dark, or be over-baked if I do the same with a non-stick pan.
Q: We are in the process of remodeling our kitchen. We are going to install a granite countertop. The folks producing the granite countertop recommended that we cannot continue to use our current cast iron kitchen sink.
Q: I have several cast iron pans, and this problem exists with all of them. I do everything right, with the possible exception of occasionally using liquid dish soap. When I apply that thin coat of oil recommended before putting it away, the pans smell.
Q: Both my blender and my food processor have died in the last few months. I only have the means to replace one right now. Dear Kitchn readers, which should be a priority to replace? Is one more useful than the other?
You've probably encountered ingredients in recipes and other food products that sound really similar and have wondered what their differences are. What's the difference between pinot gris and pinot grigio? Are polenta and cornmeal just really the same thing in different languages? Here are 25 common food mixups that we've demystified so that you're armed with the right information.