When I was a kid, we had a hodge-podge of skillets crammed into our lower kitchen cupboards and in the drawer beneath our gas range. They were used and abused and to this day, I remember the champs! We had two heavy-duty cast iron skillets. One was square with an additional handle, to help lift the thing, and the other round and black as could be, with a slender handle that seemed too small for its circumference. We seasoned them with oil and a long and low temperature bake that cured them for anything they might face. Clean up was quick with a rub and wipe of coarse salt. It was a sign of domestic failure to have a rusted cast iron skillet and a culinary triumph to keep them black, blemish free, and ready.
Cast iron is still the same. It is durable, heats evenly, can be used on stove top or in the oven, doubles as a griddle or grill and even adds a bit of iron to our foods. It can sear, sauté, fry, boil, broil, roast and bake. It’s hard to kill cast iron. It’s great for one dish meals like casseroles, hashes, frittatas and pastas. It’s prime for oven mac and cheese, lasagna, deep-dish pizza, potpies, cornbread and giant cookies. What’s not to love about such a versatile, inexpensive and generationally enduring cast iron skillet? Although they haven’t changed much, and why would should they, we have more choices then ever when choosing the best cast iron skillets.
5 Best Cast Iron Skillets Under $30 - The Best Fry Pan
[…] love cast iron skillets. We love their look, their feel, and how they add flavor to food. If you have ever cooked with cast […]