It is all in the Iron
I have been cooking with iron skillets for over 25 years now and I will not use anything else. I have purchased and tried Teflon, stainless, aluminum, and enamel. I have not found anything that beats or even comes close to cooking with Iron Skillets.
Iron, cooks evenly, is indestructible, non-toxic, adds iron to your food, can be found inexpensively at thrift stores, second hand stores and auctions. You can go from stove top to oven, you can cook over a fire, so it is functional both indoor and outdoors. Cast Iron comes in many shapes and sizes, round, square (great for cooking bacon or cornbread in), there are tea pots, griddles, dutch ovens (cooking pot with lid). They even come with a pretty enamel layer on the outside in many vibrant colors to choose from. (Watch out Paula Deen)
I think a lot of folks think that caring for iron skillets is a daunting task, and maybe not worth the effort. Actually, I find that it is no more difficult that any other cookery. Here are some tips I have learned over the years of taking care of my iron skillets. 1. Never wash your iron skillet with soapy water, use warm water if you have to. 2. you should simply just wipe out you iron skillet with a dry towel.
|after cooking sausage|
|after wiping out with dry towel|
|my favorite skillet with a great seasoned layer|
When we moved to our farm we found some iron skillets in one of the barns that had been exposed to the weather and had become rusty. In a effort to save the skillets my son took a wire brush for a drill and just scrubbed all the rust off. I seasoned the pans as mentioned above and the pans come out beautifully.
The only draw back that some might find is that Cast Iron Skillets are heavy, especially when they are full of vittles. But then again it does help build muscles and they can be used as a weapon if necessary. :)
|Corn bread baked in my iron skillet|
1 cup flour 1 egg