I am a big fan of cast iron cookware. It is durable, heats evenly, healthy, and non-stick when properly seasoned. For years I tried to find a non-stick teflon pan that did not flake into my food. They were awful! However, I understand there are some companies claiming that they have finally perfected them. I say, however, that a good cast iron pan is worth 10 of those flimsy things from Walmart. Cast Iron, really makes kitchen cleanup a breeze. Except for once and a while when i scramble eggs, I rarely have to do more than wipe my Cast iron with paper towel and heat it on the stove for a few minutes to kill germs. This is a real blessing.

Seasoning cast iron

-- Little Bit Farm (littlebit@brightok.net), October 06, 2003

Answers

I agree, non-stick is junk! I can always renew my cast iron if I get it into too much of a mess. I have a pair of cast iron bread pans that are great.

-- Tabletop Homestead (tabletophomestead@earthlink.net), October 06, 2003.

I enjoy cooking on cast iron too. I have two pieces that I make soups and stews in, a griddle, a square skillet that I usually use for making cornbread and was just able to purchase a few more pieces from a friend that is moving. When I was first married I thought my cast iron skillet was horrible because I didn't know how to properly season it but once I learned, I have been a big fan ever since.

-- Terry - NW Ohio (aunt_tm@hotmail.com), October 07, 2003.

I am interested to hear how you have seasoned your cast iron. I have heard so many different ways and was wanting to try some new ones on some old pieces I have bought at auctions.

-- Joanie (ber-gust@prodigy.net), October 07, 2003.

I believe that Lard works the best. In my experience oil doesn't work as well. Shortening is so/so.

-- Little Bit Farm (littlebit@brighterok.net), October 07, 2003.