In other words, never take a hot cast iron pan and put it in the fridge or freezer. And don’t put your chilled cast-iron dish right into the oven or on the stove, either. Know your food.

Our kitchen and dining writer has spent years using different cast-iron skillets. Here, she details the best ones, and explains why a pricier model (like Yeti or Field Company) might be worth it ...

Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned ...

This article was originally published with the title “Conversion of Cast Iron Into Wrought Iron—The Heaton Process” in Scientific American Magazine Vol. 20 No. 14 (April 1869), p. 218 ...

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"Bachelor in Paradise" is back, with a few tweaks. Sultry singles will look for love in Costa Rica this time, aided by some "Golden" contestants.