If you’ve been following my blog, you know that a big Lodge cast iron skillet is probably my favorite kitchen tool. Our cast iron goes from the cooktop to the oven, and even the occasional outdoor grill or fire. I use it to make frittata, roast chicken, sweet potato hash, chicken piccata… you name it.
Cast iron is surprisingly economical, durable, and – most importantly – doesn’t leach nasty chemicals into food. To achieve even heat distribution, preheat it on the cooktop for about 10 minutes before you start cooking. Keeping it seasoned is the trick, as a well seasoned skillet contributes to the natural, easy-release properties… in other words, I can fry an egg on mine, no problem. So guess what? I’m not a fan of Teflon!
Here are some tips on caring for your cast iron:
It’s really low maintenance. And if you treat it well, it may be in your family for generations.
What’s your favorite cast iron pan? I finally ordered the grill pan, and I love it for grilling veggies like eggplant and zucchini.