Great Food To Be HadI used to absolutely HATE Cast Iron but then when I was first on my own my mother gave me a piece of my grandmother's cast iron set to use as my very own. I bet I didn't take that out of the cabinet for the first two to three years that I owned it because I remember growing up how big a pain in my butt it was to hand wash them but one weekend we were completely out of all the non stick pans and I didn't feel like washing them just to cook my eggs so I pulled out the pain. It was still black and shiny so I wiped it out and put my oil in there to cook my eggs. I ate my breakfast and was hooked on cast iron from there. I went to the Lodge outlet next weekend and purchased several pieces of good quality cast iron and I continue to pick up pieces here and there at thrift stores and yard sales along the way. There are certain things that I cook in my cast iron because it just tastes better: fried chicken, okra, squash. cornbread, eggs and bacon, french toast, and peach cobbler to name a few (in my cast iron dutch oven) I think there are a few things you have to do to be happy with the cast iron. First, I think it is important with cast iron to either get one of the older ones that were made many many years ago or to purchase good quality brands because if you don't you can end up with something you aren't going to be happy with. (the older cast iron is extremely heavy.) Second, I think it is important that you wash it after each use with a stiff brush and hot water (no soap although on the new Lodge it says after it is seasoned well a little soap won't hurt it as long as it is re-seasoned after but I ain't gonna try it.) Remember that cast iron holds heat more than other cookware, remember it is what a lot of campers use to cook over fire so adjust your temperatures accordingly. I am very happy with mine, So much in fact, that I just bought a new smaller cast iron pan as a wedding present for someone this past week. I hope they enjoy theirs as much as I like mine.
fungirlmmm 41-45, F 32 Responses 14 Jun 4, 2012