These Boneless Pan Fried Pork Chops are seasoned with fresh herbs and spices and pan-seared in a hot cast iron skillet.

Heat a large cast-iron skillet. Brush the pork with oil and season generously with salt and pepper. Add the pork to the skillet and cook over moderate heat, turning once, until browned and an ...

Season the pork on all sides with the fine salt and let rest for at least 10 minutes, or lightly cover and refrigerate for up to 10 hours. (If refrigerating, let the meat come to room temperature ...

Harsh soap can strip you cast-iron of its slick surface. This kitchen staple lifts even the stickiest stains without doing any damage.

Getting Hugh home after his hip replacement involved a thick cushion and a car with legroom. “Ow!” he said whenever I tried to help. “You’re making everything worse!” ...

Start by scrubbing the rust away using steel wool or a metal scouring pad until you reach clean, raw iron. Then wash the pan ...

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.

These four foods can break down the slick layer on your cast-iron pan fast.

From savings on splurge-worthy appliances you’ll use all the time to handy gadgets to make dinner prep easier — these deals ...

Dear Heloise: My husband likes his steaks pan-fried, but frying makes them so tough! Any help would be appreciated. -- A Reader, in Ohio First, do you use a cast-iron pan?

Florence's simple solution: use a cast iron skillet on your grill. "I like to use cast iron — on top of the grill — as a plancha," says Florence.