Why You Need a Cast Iron Skillet

My cast iron skillet is the one piece of cookware that I now use more frequently than any other. I bought it about 5 years ago to replace the ancient one that I lent to she-who-will-not-be-named – and never got back.  It took me about 6 months of regular usage to get the new pan perfectly seasoned, but now everything I cook in it comes out perfectly. 

Using cast iron to cook has an added health benefit:  Yeah, IRON.   Cooking with an iron skillet can add beneficial iron to your diet.  This is especially helpful for folks who suffer from anemia and menopausal women. 

I am now 100% back on the cast iron bandwagon.  I have even added a crisscross surface pan, a larger, deeper pan, and a hefty pot which braises meat and vegetables to perfection and yields the crispiest bun-bun that lifts right out without sticking. I rarely use my chemically-treated non-stick pans. In fact, I think they'll end up in the give away pile as part of my intense tidying up project. 

Any cast iron pan has the potential to become a superior cooking tool – you don’t need to go expensive to get quality.  My everyday pan is the 12” Nordic Ware Cast Iron Skillet, which serves my needs exceptionally well.  I also have a 10” skillet which I use for cornbread, sweet potato hash, and the like.

I have also recently invested in some superior cast iron cookware from a company called Turk, which includes a crisscross forged iron fry pan through one of my favorite online retailers . 

You can find new cast iron pans at Macys, Bed Bath and Beyond, Sears, Sur La Table, and well-loved pre-owned cookware on Etsy, EBay, and at flea markets.  If you happen to pick up a rusty old pan do not despair.  Just buy some steel wool, follow these cleaning instructions, and then season to perfection.

Please remember to NEVER USE SOAP to clean your seasoned cast iron.  Just clean with plain water and a sponge or a stiff brush. You can scrub coarse salt if you have any bits stuck to the bottom of the pan.  Set pan upside down on the middle rack of an oven preheated to 375 degrees F for about 20 minutes or until bone dry.