cast iron fry pans have both good and not so good reputations. However, once you know how to use and maintained them, like grandma's food, they really are often your best choice to cook with. http://seriouseats.com/2014/11/the-truth-about-cast-iron.html
I love cast iron. My wife on the other hand not so much. I think cause it can't go in the dishwasher.
I have cast iron, enameled cast iron, and lightweight cast iron. I saw this and said, "Yeah, girl." http://instagram.com/p/r2x7TnCYIz/ Butter and cast iron is the secret to great steaks too.
BTW, enameled cast iron can be super expensive. I did pick up two pieces from Cooks Tradition over on ShopHQ if anyone is looking for dirt cheap and high quality. Of course, they aren't going to be completely non-stick but they are washable.
I was lucky to inherit my grandparents cast iron. As far as washing goes i use a little sand from the beach and rinse them off.
Same thing here. She thinks it's gross that I just wipe them out when I'm done with them. I got all my cast from auctions/estate sales and some wasn't seasoned well enough to make it non-stick. I like cooking bacon in them a few dozen times with a good, stiff metal spatula to put a nice smooth, non-stick sheen on the surface.
I just picked up the Lodge LPGI3 cast iron grill/griddle pan. Grind up sirloin and chuck in the Cuisinart, mix with olive oil and kosher salt. Make large, loose 1/2 lb balls. Heat grill pan on Weber propane. Put meat on grill pan, smash down, wait three minutes and flip. Cheese or no cheese, your call. Wait three more minutes, best dang burgers I've ever had.
They missed the myth about not using them on a glass cooktop - total bupkis I scrubbed the chit out mine this morning with a week old crust of cheeseburger crud and right back to new/old with some bacon and eggs. If I remember when I'm done cooking I put the pan in the sink and hit it with a splash of water and let it sit - crud comes right off and seasoning stays intact
Yep. We've had a glass top stove for 6-7 years and I haven't had a problem. Now I wouldn't want to drop one on the stove. That might get ugly.
We pitched all of our Teflon coated and aluminum pots and pans a long time ago and only have cast iron now pots and pans now. They are absolutely awesome and I couldn't imagine going back to other types now. We also have a glass flat top stove and they work fine with no issues.
Gotta love it. I have a couple extremely seasoned pans (older than me) and enjoy using them while at the cottage. As far as 99lbs is concerned, she can't quite understand it. I bought a set a few years back..it is a Wenzel box set that I got a killer price on. Something that'll be around after I'm not...
