When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

A well-loved wok is a thing of beauty. Frequent cooking builds up a glossy, natural nonstick coating, and gentle cleaning removes excess grease, but doesn't disturb those precious layers of seasoning.

Cast iron has a reputation for being the best way to cook a number of foods in a variety of ways. The material is extremely versatile, meaning cast-iron skillets function equally well whether they are ...

Make Thanksgiving and Christmas meals stress-free: this Le Creuset Dutch oven sears, simmers, and bakes with ease, now ...

As part of our year-end review, we're revisiting some of the most popular stories from 2014. Here, the definitive answer to how you should care for cast-iron cookware. After a recent trip to Woodstock ...

When we discussed using flax seed oil to season cast iron cookware last week, Lifehacker reader and food expert emannths brought up a great idea in the comments—if you're going to bring your oven to ...

I’ve owned several woks, but never got into the habit of using them. My first was aluminum and came as part of a cheap boxed set — with a pair of long chopsticks and a half-moon frying rack. It ...