Content tagged 'cast iron'
We get a lot of questions about what cookware to get and one thing we always recommend is a cast iron skillet. Cheap, dependable and naturally non-stick, a cast iron skillet will quickly become one of the most frequently used pans in your arsenal. Properly cared for it will also outlive you--try doing that with your teflon coated non-stick pan. Our preferred choice is the Lodge Logic 12" pre-seasoned skillet [$27.50]. This American made pan is great for everything from making fried chicken to pancakes to cornbread.
We're big fans of cast iron cookware, but it does take a little more maintenance than some other materials. Most importantly you need to season cast iron. Seasoning simply means a patina of carbon which not only protects the pan from rust (which exposed iron will do rapidly), but also gives cast iron a natural non-stick finish. Many pans come pre-seasoned these days, but if you need to re-season or refurbish a rusted pan here's how to do it.
An enameled cast iron dutch oven is one of our workhorse pans. It's perfect for making pasta sauces, stews, braising meat, deep frying and even some kinds of bread. Le Creuset is the largest brand name in this space, but at north of $200 their pieces are priced a bit more than most consumers (including us!) are willing to spend. Our kitchen sports a 6-Quart Lodge Enameled Cast Iron Dutch Oven [$69.32] and yours should too.