Once I learned to cook with cast iron pans, I have found uses for them nearly everywhere. Sure, I love my non-stick pans for eggs, fish, and other sticky foods, but when it comes to pancakes, cornbread, seared meats or — OMG, yum, yum, yum, — sausage gravy, cast iron is where I turn. I have both a cast iron skillet (a gift from a friend) and a cast iron griddle for pancakes, grilled sandwiches and such.
These pans are well-seasoned, so they are almost as non-stick as some of my other pans. Seasoning isn’t difficult and there are ton of resources online with advice on seasoning your own pans. Sure, they’re heavy and a bit hard to store, but cast iron pans are the perfect tool for some very specific tasks in your kitchen.
My cast iron skillet and griddle
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