<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Problem Specific on The Cookware Critic</title><link>https://thecookwarecritic.com/categories/problem-specific/</link><description>Recent content in Problem Specific on The Cookware Critic</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Tue, 28 Apr 2026 06:00:00 +0000</lastBuildDate><atom:link href="https://thecookwarecritic.com/categories/problem-specific/index.xml" rel="self" type="application/rss+xml"/><item><title>The Best Cast Iron Skillet if You've Never Owned One</title><link>https://thecookwarecritic.com/reviews/2026-04-28-best-cast-iron-skillet-for-beginners/</link><pubDate>Tue, 28 Apr 2026 06:00:00 +0000</pubDate><guid>https://thecookwarecritic.com/reviews/2026-04-28-best-cast-iron-skillet-for-beginners/</guid><description>&lt;p&gt;I put off buying a cast iron skillet for way too long. I had this idea that they were fussy, that I&amp;rsquo;d need to treat the thing like a museum piece, that I&amp;rsquo;d somehow ruin it within a week. Then a friend handed me one he found at a garage sale, and I realized I&amp;rsquo;d been overthinking it for years. It&amp;rsquo;s a chunk of metal. You heat it up. You cook on it. That&amp;rsquo;s basically it.&lt;/p&gt;</description></item></channel></rss>