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Nothing better than cornbread baked in a cast iron skillet. And I'm not talking about corncakes either. Also good for fried chicken and ribeyes tasted better cooked in a skillet. We could be here for days talking about everything you can cook in a cast iron skillet
They are great for every kind of cooking. I do 99% of my pan cooking in a cast iron skillet.
Remember, up till about 40 years ago, cast iron skillets were simply "the skillet". Everyone's grandmother used one, no special voodoo or angst.
Yep. I have two skillets, a 10-inch cast iron and a 12-inch stainless steel skillet for cooking acidic foods that might pick up an off-flavor from the cast iron. The cast iron skillet lives on the stove top because I use it every day. The stainless steel skillet lives in a cabinet because I use it only occasionally.
They are great for every kind of cooking. I do 99% of my pan cooking in a cast iron skillet.
Remember, up till about 40 years ago, cast iron skillets were simply "the skillet". Everyone's grandmother used one, no special voodoo or angst.
My 71 yr old wife has her grandmother's skillet. And I'll never forget the one time I wasn't thinking and ALMOST put dishwashing detergent in the skillet. Believe that's the closest she's ever come to wanting to hit me with it. lol
I was given a set of retired cast iron frying pans by my mother. She did not like them because they are too heavy for her. While I can handle them, my complaint is it takes a long time to heat them up. If I am gonna fry a couple of eggs, using a thin metal pan is much quicker. So I have not been using the cast iron pans either.
I googled and learnt that cast iron skillets retain heat and are great for searing meat. Besides that, is there any situation where a cast iron skillet has an advantage over the normal thin metal pans?
Particularly, among the set there is one skillet that is 6" in diameter. My steaks won't fit in it....
Stove top corn bread is the first thing that I thought about.
I used mine for tarte tatin before I got a special pan. I still use the 7-inch for tarte tatin when I want a smaller pie.
My tarte tatin and my pineapple upside down cake just wouldn't be the same cooked in anything other than my cast iron pans, handed down from my Mother, from her Mother and yes, from her Mother too.
Thank you great grandmother.
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