Cast-Iron Cookware is Back!
Although they’re not as shiny as All-Clad, as high-tech as Calphalon, or as pretty as Le Creuset, cast iron pots and pans are a long-lasting, versatile addition to any kitchen. Here are a few reaons you should make room on your pot rack for a cast-iron skillet or Dutch oven.
- They last and last. Probably your grandmother used cast-iron (in fact, there may be a few pieces in your attic, which with a little work could quickly become useful once again).
- Cast iron is relatively inexpensive. Even if you buy a new piece (which may not be necessary, given the amount of used cast iron available online or at thrift stores), it won’t put you out nearly as whichever high-priced fancy piece is in fashion this month.
- It can move from stovetop to oven and back again, in a single bound. No need to worry about melting anything. Just be sure to have a good oven mitt (preferably leather) to effectively grab your hot (and heavy) skillet.
- Cast iron conducts and holds heat with ease. Stews, soups, or stocks cooked in a covered cast iron Dutch oven will stay warm for hours, allowing flavors to meld and ingredients to finish cooking.
- Season your pan well (easy instructions can be found online) and you shouldn’t need to use much oil for cooking in it.
Throw down a few bucks for a cast iron skillet, learn how to properly season it, and you, too, may quickly become a convert. Turns out your grandmother was right about a few things after all!
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[…] for that Le Creuset set you’ve been drooling over? Check out last month’s posting on cast iron cookware, a economical and practical […]