Ode To The Cast-Iron Frying Pan

Anyone who enjoys cooking should have a cast-iron frying pan. Why? Hell, why not?

Cast-iron frying pan

  • They have a non-stick surface if you season them correctly (i.e. coat with peanut or other vegetable oil that has high burning tolerance, bake in oven at 350 degrees for an hour. You only need to do this once during the lifetime of your pan unless you screw the coating up with soap or it rusts. Don’t wash it with soap).
  • Anything cooked in it becomes a source of iron, which is a good, I think.
  • They don’t break and will last forever.
  • Good exercise lugging that pan around.
  • They’re cheap. You can pick one up for a couple of bucks at flea markets, re-seasoning it if necessary.

I have a big one and a small one. I use them exclusively for: hash browns, grilled cheese sandwiches, fried eggs, omelets, steak… anything that can be fried, I suppose. What else can they be used for?