I used vegetable oil and spread it around the pan with soft brush. I cook it upside down in the oven at 400 F for an hour. After the hour was up, I took it out of the oven and set it on top of the stove to cool. I immediately noticed the spots when i took it out of the oven. Should I use some soap and water, scrub it, and reseason it?

I just purchased a new cast iron skillet from Lodge. I tried to season it today, but after it was finished "cooking," my pan had two round spots/patches on it. When I rub my finger inside the patches, the pan is rough--the rest of the pan is pretty smooth. Is this something I did? Did I use too much oil? Is there a defect in the pan? Thanks!

I'm looking for a classic waffle maker--everything I see are Belgian waffle makers. Back in the 80s I used to enjoy waffles that were thin and had lots of holes. I've only seen the one Cuisinart one; but, I really didn't like that one. Anyone have any suggestions? Thanks!

I'm looking for a small table (maybe 2.5' x 4') that is portable (folds up) and possibly comes w/ a case to keep it safe from the elements. Or, even if it doesn't fold up, a cover for it to keep it somewhat safe outside. I want a prep table to keep next to my grill and I want something that is going to last--not something from Walmart. A nice bottom shelf would be good too so I could store things under the table w/o having to sit them on the ground. Anyone have any ideas of a table like this? Maybe something you already down? Thanks!

Thanks. I think my problem is I'm rushing the grill. Also, when using the chimney starter, how long should I let the coals heat up? Some sites say let them ash over, others say only put a few coals in there and lay them on top of fresh coals in the grill. I just want a good way to start grilling at about 350F or so.

Well, I bought a grate thermometer to put on the grill grate so I could practice controlling the temperature. I was trying to get the temperature to the medium temp of about 325 or so and I was never able to get it there. I tried adjusting both top and bottom vents. Which vents "should" work the best?

My second question is how long should I let the charcoals sit in the grill before I start cooking? I use a chimney starter and they probably stay in there for about 10-15 minutes or so. Then I dump the coals into the grill. Should I let them sit for a while in the grill before cooking?

And my third question is should I start with brand new charcoals every time, or is it okay to use the old ones in there that didn't burn up completely?

I have the Weber kettle grill. So I should just leave the top vents open and open/close the bottom vents to really control the temperature?

I'm starting to play with my new charcoal grill and I had a question about controlling the grill's temperature. I have the two vents--one on top and one on the bottom. Which vent should be used to control the temperature? Top or bottom, or both? I know if I want the grill hotter, I should open the vents, and vice versa. Thanks!

If I want to cook some hamburgers, would it be best to measure the surface temp? Or if I decide to smoke a chicken, would it be best to measure the temp from the top vents?

I just bought a new Weber kettle grill. I'm learning the in's and out's of charcoal grilling, and I'm focusing most of my time on maintaining the proper temperature. My question is--where should I measure the temperature? I've seen people put thermometers directly on the grates, through the vent holes, over direct heat or indirect heat. Is there a proper place to measure the temperature? And can anyone recommend a good, quality thermometer as well? Thanks!