Comments on: Ten Reasons For Cast Iron

By: Rita

Rita — Fri, 20 Jan 2012 06:12:09 +0000

Cornbread, of course

By: Tori

Tori — Thu, 19 Jan 2012 18:43:02 +0000

I didn’t read all of the posts, but my favorite thing in a cast skillet is french fries. I know, not heart healthy, but sometimes ya just gotta have! And I know from personal exp that you CAN break one! I knocked my mom’s big one (12-15in) off the counter and it hit the tile floor just right, on the handle, and snapped the handle right off. I think she still has it. You just had to use oven mitts to move it around (which you did anyways) I guess you could say it became a cast casserole dish. One other thing…I was told you couldn’t use cast on a smooth top stove. My Kitchen Aid stove has good/better/best in the manual and says cast iron is THE BEST to cook with! So I use cast once in a while and have never had a problem with it. Should be great on an Induction stove!!

By: Valerie

Valerie — Wed, 11 Jan 2012 06:34:12 +0000

Your “vitamin rich” reason is not so much of a stretch! I’m borderline anemic, so every time I get my blood tested, they always give me these hand-outs on getting more iron in your diet. Cast iron cookware is always listed as a great way! Up with iron!

By: Maggie Flinn

Maggie Flinn — Mon, 21 Mar 2011 23:31:57 +0000

I'm teaching English and while trying to explain a pan a student made the gesture of using a pan as a weapon. Too Funny!!

By: angela@spinachtiger

angela@spinachtiger — Tue, 01 Mar 2011 20:33:10 +0000

I have several cast iron pans. Great post for saving them.
Reason #11 – They make a great stove top to oven steak. If for any other reason, I would keep my cast iron pan for this. You sear really hot on top of stove, then put into oven at 375 to finish off. Steak stays tender and you can get a perfect medium rare with a seared outside.

By: gracielou717

gracielou717 — Wed, 01 Dec 2010 21:50:40 +0000

I actually have a question for a cast iron professional: what is it about seasoning a skillet that makes the eyes burn? I don't know if maybe it's an allergy, or if maybe I'm just whinier than other people, but every time I use my skillet at high temperatures, or even low ones for a long time (like making cornbread, my favorite!) my eyes and nose start to burn! Hand mincing 10 lbs. of onions would feel better. Since I bought my bird over the summer I haven’t used the skillet at all. I was afraid it might hurt him too, since birds are so susceptible to fumes. Since no one else seems to have this problem, I was wondering if maybe the skillets that I have were just too old?

By: Rainy Tuesday Mood Board +… | Previously Inaudible

Rainy Tuesday Mood Board +… | Previously Inaudible — Wed, 10 Nov 2010 00:28:33 +0000

[...] If you know me, or check this blog regularly, then you’re probably well aware of my love for cast-iron. [...]

By: Karen

Karen — Sat, 09 Oct 2010 04:18:09 +0000

I pick up my cast iron skillets at garage sales. Some as low as a quarter! I have all but the little size.

By: elisa

elisa — Mon, 23 Aug 2010 19:39:27 +0000

This vegetable dish was done in a cast iron skillet with ridges.

By: Elisa

Elisa — Mon, 23 Aug 2010 18:34:22 +0000

I do live in the suburbs, I do have a gas grill, but I almost daily use my cast iron pan with ridges for chops. chicken cutlets, hamburgers, and so on. It's a must in any kitchen for the person that loves to cook.