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Years of use leave a wooden board scored and darkened, which does not affect how it cuts.Photo: Shixart1985 · CC BY 2.0 · Wikimedia Commons · Open source page How to choose
The decisions that actually change what you end up with.
1 guides
A bare cast-iron skillet, with pour spouts and a helper handle for lifting it full.Photo: Evan-Amos · Public domain · Wikimedia Commons · Open source page Technique
The method that changes the result.
0 guides
Cornbread baked and served straight from the skillet, the crust browned where it met the iron.Photo: Douglas P Perkins (Douglaspperkins ) · CC BY 3.0 · Wikimedia Commons · Open source page Running costs
Energy, consumables and the cost of a year of use.
1 guides
Enamelled cast iron comes in a range of shapes and colours, from lidded casseroles to small saucepans.Photo: Fowler&fowler · CC BY-SA 3.0 · Wikimedia Commons · Open source page Maintenance
Intervals, parts and what they cost.
1 guides
A matching set of enamelled casseroles and an oval gratin dish stored together on open shelving.Photo: Fowler&fowler · CC BY-SA 3.0 · Wikimedia Commons · Open source page Consumables
Filters, pods, pads and their real intervals.
0 guides
Cast iron in several forms: a lidded casserole, a glass-lid frying pan and a two-handled wok.Photo: Fowler&fowler · CC BY-SA 3.0 · Wikimedia Commons · Open source page Troubleshooting
Fixing it before you replace it.
0 guides