There is no pot or pan in the world more glorious than a cast iron skillet. If you do not have one, you must go the store right now and get one. Go ahead. I’ll wait.
As you can see, I’ve got three in different shapes and sizes.
What makes this the best cookware in the world, you ask? Three reasons:
1. They’re cheap. You can find old ones at yard sales for pennies. I got at least one of mine at Costco for $20.
2. They’re durable. With proper care, they last forever.
3. They’re flexible. You can heat things up on the stove, then stick them in the oven. You can get them REALLY hot, so you can perfectly sear a steak on them. They distribute heat evenly, so they are really good for soups or stews or other things that you would otherwise cook in a slow cooker. You can even bake in them. BAKE in them, for crying out loud. Which would be awesome if I baked.
Bonus: They look pretty, especially when properly seasoned.
Now, boys and girls, do you know what “seasoning” a pan means? Because I didn’t, for a really really long time. And I was cooking with a pretty terrible cast iron skillet because of it. To “season” a pan, you need to cover it with lard or Crisco, inside and out, and then put it upside down in the oven at somewhere between 300 and 500 degrees for a good hour to bake in the seasoning. Place some tin foil underneath the pan to catch all the melty drips.
Anyone else rocking the cast iron love like I am?