With some birthday money, I'm purchasing cast iron saucepans. All my skillets are cast iron, and I really like their ease and durability. The cast iron has flexibility of use as well; they go from stove top to oven with no problem. Even better, they can't go in the dishwasher, so it's two less pans to wash. Seasoned cast iron is cleaned with a little baking soda and a scrubby only, and then set to dry on a heated stove top with a little cooking oil. It's much like non-stick cookware if seasoned and used properly.
These are under $20.00 each for a 2 quart and 3 quart saucepan with lid.
Posts
6 comments:
Love my cast iron. My long term plan is to convert all my cookware to cast iron. The piece I am wanting most right now is a griddle!
The griddle is wonderful! We've got a small round griddle that I picked up at a thrift, but I'd like to get a larger square one.
Oh, I agree!!! I have two cast iron pans that were handed down to me by my mother. I also have a second hand dutch over and a tortilla pan. They are all so wonderful!! As for my Revere-ware..it is falling apart, too!:(
My aunt gave me a set of cast iron, but every time I try to make hashbrowns, they stick like crazy. Any ideas? I heat up the oil in the pan before adding the potatos...
Anne, are they well seasoned? I find that the more seasoned they are the more non-stick. Maybe make sure the temp is lower? Iron pans need only medium heat or below. If I heat my pans too much, the food sticks, especially scrambled eggs.
Another thing I've noticed...when I clean the pans and don't add a little oil to them before I put them away, food sticks even if I add oil before cooking at their next use. They like to stay oiled.
I could not cook without my cast iron!
I also have a set of stainless steel pots and pans that were my grandmothers that are still going strong, but for frying and cornbread, cast iron is tops. :)
Post a Comment