Sometimes I wish I'd never bought this thing!

I use ceramabrite cleaner & a paint scraper razor blade to clean my stove top. takes a bit of elbow grease.
I use cast iron frying pans on my smooth top–I had used them on a coil stove for years so there was an uneven build up of cooked on grease on the bottoms. I took them outside to the cement driveway, sprinkled some sand on the cement then rubbed the frying pans over the sand to wear off the crud from the bottoms. worked great–the pans are all smooth & even on the bottoms.

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I have a very small kitchen with limited storage for large items like my cast iron cookware. However, I do have an uninsulated porch adjoining the room. I considered getting a shelving unit to put on the porch to store these large items, as I use them often enough that I don't want to have to drag them up from the basement. No water gets into this room, but it does get very cold during winter here in Illinois. Is it safe to store cast iron in a cold environment like that? What about enameled cast iron? Would it crack the enamel?
It is not insulated but is completely enclosed and dry.
I'm most concerned about the enamel coated ones, I know the seasoned stuff is pretty hardy.

No problem. You do want to make sure the humidity level in the room does not promote condensation that can cause rust on the uncoated cast iron pots. The enameled pieces will be fine.

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There is so much conflicting info on this subject that I am totally lost.

Does anyone know the proper steps to care for cast iron cookware?
Some say use soap. Some say never.
Some say season with veg. oil. Some say never.
Some say sand it. Some say never.
On and on and on…

I don't mind the work – Just tell me how to get, and keep, my collection looking good and working properly.

Thank you

It's best not to use soap but a mild dishwashing liquid once in a while is fine. Rinse in HOT water and dry on top of the stove with the burner on for a couple minutes. Pour a little vegetable oil in and wipe out with a paper towel after every use. Frying french fries or cooking bacon in the skillet help speed up the seasoning process

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I have had two cast iron skillets for years. Only had 1 to have rust problem. I took and cleaned it up with sos pads, back to it original color, washed it real good , put in my oven, for about two hours on 250, let it cool down, greased it real good
put it back, in the oven on 175 for 2 more hour, Let it cool down again, then I cooked fat back in it in the oven , it has work great
since, Cast iron don't seem to like water to good. always
clean, dry ,and grease after each use. hope this helps.

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What is the purpose of porcelain coated cast iron cookware? is it just for looks? is there a real advantage to having it coated? my bare cast iron is seasoned really well and nothing sticks in it at all, and its easy to clean…

The advantage of the porcelain-coated ones over seasoned cast iron has to do with cooking acidic foods. In even a well-seasoned cast iron pot, acidic foods will pick up a metallic taste if in the pot for as little as 20 minutes (think tomato-based products like chili, spaghetti sauce, and citrus-based sauces for chicken or pork). You won't have that issue with a porcelain-coated pot.

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Sorry not according to Yahoo Local, here is the site maybe it's under a different name or part of another museum:

http://local.yahoo.com/results;_ylt=AsYN79eBRMrg6yOeVjunjXiHNcIF?stx=museum&csz=Chattanooga%2C+TN&fr=zerorp-local-srchweb

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