What Is All The Hype Of Cast Iron Cookware?

admin — Sat, 02 May 2009 21:10:46 +0000

I bought cast iron a while back and I've stopped using it. I now use an all clad with aluminum core most of the time. I heard that cast iron was a must because you could easily do the jobs of other cookware with replacements, but you can't replace cast iron for the jobs it can do. I find that ANY job I could do on cast iron I could do on my new pan, probably even better. There's more temperature control, the pan is lighter, I can make rouxs and pan sauces so much easier, it can go into the oven as well. I found the only thing good for cooking with cast iron was steak and southern cooking, which all could easily be made on my more versatile all-clad. Am I doing something wrong? Cast iron is so restricting and specific for certain foods. I can't do anything that damages the seasoning or reacts with iron, which includes anything with acid or long boiling or stewing times. I thought cast iron was the best. Someone please convince me not to trash my skillet

WAGNER WARE SIDNEY O CAST IRON #3 SKILLET 1053Z EXCELLANT CONDITION
US $15.00

Wagner No# 5 Cast Iron 8" Skillet
US $29.99

Wagner No# 3 Cast Iron Skillet 1053
US $29.99

ANTIQUE SMALL #3 MARKINGS WITH #2 MARKINGS CAST IRON SKILLET 6 INCHES ACROSS
US $24.99

ANTIQUE SMALL GRISWOLD NO. 5 A 724 ERIE PA. CAST IRON FRYING SKILLET
US $24.99

Le Creuset skillet pan enamel cast iron #23 w pour spouts
US $24.99

Winco RSK-8 Cast Iron Skillet
US $7.02

ANTIQUE SMALL WAGNER WARE SIDNEY O CAST IRON SKILLET #1055E
US $24.99

Paula Deen 11" / 28 cm Cast Iron Skillet
US $36.36

Using Cast Iron Cookware » Hype

What Is All The Hype Of Cast Iron Cookware?