19
Blue Steel Convert
(lemmy.world)
A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
I didn't get anything as specific as beef and onions, just generic how to season and how (not) to clean. I don't think it matters too much what you do first, but beef seems like a good start!
The one thing I have wondered is cast iron seems better for transferring into the oven.
I'll try post back with a bit more experience.
As long as the handle isn't painted it's fine in the oven. I stick mine in the broiler if I want to brown the top of some dish.