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Q: What kind of stiff brush do you use to clean your cast iron pan, metal or hard/stiff plastic? After washing, do you dry it on the stove? Do you wash it before using again? Sometimes the oil coating has a rancid smell. How often do you have to season it? I have 2 cast iron pans and have neglected to use them because the food does stick. I must be doing something wrong. Also, rust sometimes forms in the inside of the pan. Frieda L.

A: For everyday cleaning, I use a plastic scrub pad. For tougher jobs, or de-rusting a garage sale find, I use a stiff wire brush to get the worst of the corrosion off, then fine steel wool to finish the job.

Never, EVER, use soap to clean your cast iron. That will break the seasoning and you'll be having to reseason every time you use it. Remove all food debris with the scrub pad under hot running water, then dry thoroughly and apply a light coat of vegetable or peanut oil with a paper towel.

I've heard some folks use a vegetable cooking oil spray rather than actual oil, but I've always had a problem with stickiness when trying that.

Q: My wife and I are trying new vegetables. There are few recipes for ever increasingly available plantains or jicama for a taste change. Any good sources to look?

A: If you look back at my deep-frying column from a while back, you'll find a recipe for fried bananas that's superb for plantains. Fried plantains are a very common dish in Latin and Caribbean cuisine, and can be seasoned as either an appetizer or dessert item.

Try jicama sliced thinly and added to salads, or with your favorite fruit dip. While you've got the oil hot for your fried plantains, drop in a few jicama chips. They are GREAT as an accent to ice cream or with after-dinner coffee.

Q: I am in trouble when it comes to making gravy or thickening something because I can't ever get the right amount of flour to water, broth, or whatever else is used. I usually have too much of one or not enough of the other. Please help! Thank you. -- B.J.

A: The first thing to remember is that any thickening agent, be it flour, cornstarch, arrowroot or anything else, does not reach its maximum thickening power until the sauce reaches a boil. Add small amounts until you reach your desired thickness.

As ever, be careful to add the cornstarch to cold liquid and dissolve completely before adding it to your hot sauce or gravy. The same rules apply for arrowroot.

BONUS TIP: If you have an immersion blender, and want to convert a chunky, thin sauce or soup into a smooth, creamy one, leave the thickeners aside and give it a good going-over with the "motorboat." Puréeing the vegetables, especially carrots and potatoes, will thicken the mixture without watering down flavors. It's the finishing touch to my spaghetti sauce.

Q: Hi, I was wondering how long garlic stays fresh and what is the best way to store garlic? Thanks and have a great day. --Dana Z.

A: Unsprouted garlic can keep for long periods of time as long as it's stored in a cool, well-ventilated area. NEVER store fresh garlic in the refrigerator, as it will go soft and moldy. Don't keep it in a plastic bag or container. It needs airflow!

The best way to store garlic pods, or fists as I've also seen them called, is in a wire basket out of direct sunlight in a cool place. If you have a basement that stays dry, that's the perfect spot. Remember: your grandparents had a "root cellar" for a reason!

Q: If I freeze a cake of yeast, will I be able to thaw it and use as if it were fresh? --Catherine R.

A: If you freeze yeast in an airtight container, it will last quite a while. Compressed yeast cakes are good for six months, versus two or three weeks refrigerated, and dry packaged yeast will last a year or more in your freezer.

Q: What I really would like to make is crab rangoon. I love these appetizers when I eat at a Chinese restaurant. I have tried to make them by guessing, but the filling all floated to the top when I deep-fried them. Thank you for any help! --Karen D.

A: For your basic crab rangoon, use equal portions of cream cheese and crab meat, and add garlic, onion, soy sauce and other seasonings to your taste. The critical part comes when you wrap the mixture in the wonton wrappers.

Make sure you wet the edges of the wrapper with a touch of water or egg wash, then pinch and roll the edges to make a tight seal. Keep the prepared rangoons covered with a damp towel to keep them from drying out before you fry them.

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