I used to be an iron skillet snob.
We had them around the house when I was growing up and I hated them. That’s because I was the one who had to do the dishes. So heavy!
But years later I saw a boyfriend’s mom frying chicken in one and that was about the time I started cooking for company in earnest and I got mine seasoned up and never looked back.
I don’t know why I quit. It’s been years– I’ve dragged two around with me through move after move, shoving them into the back of my pots and pans cabinet, improperly seasoned, useless, ugly, f-ing HEAVY.
And I don’t know why I started again, either. Probably because lately if it appears involved and difficult I want to try it.
And it’s not difficult or involved.
Get it good and greasy, and good and hot, don’t be afraid of a little smoke! Scrub it with salt on a dishcloth instead of soap and steel wool.
I cook everything in them now. I am throwing away my dangerous, carcinogenic, poisonous nonstick stuff. Nasty.
The only thing they haven’t worked out for is baking. But anything stovetop, I mean anything. Saute to pasta to pancakes. My pancakes are flawless (and vegan of course).
I don’t know how much impact the iron that comes from cast iron cooking has on my and my family’s wellness. I hope it helps some, ’specially since I’m vegan.
