When seasoning cast-iron pieces, go for neutral oils with high smoke points, such as vegetable, canola, or grapeseed oil.

Place each drip pan in a resealable plastic bag with 1/4 cup ammonia. Seal and let sit for 12 hours in a well-ventilated area. Open bags carefully, wash pans in hot, soapy water, rinse, and dry. Coat ...

Don't dirty another pan to make a delicious grilled cheese. Instead, try this with a small appliance most likely sitting on your countertop. Pamela is a freelance food and travel writer based in ...