What Are The Benefits Of Using A Cast Iron Skillet?
One thing I hate about cheap skillets (which is all I have right now) is how the food sticks like glue to the bottom. Also, my potatoes in my Potatoes O'Brien don't brown right. I'm thinking of getting a cast iron skillet from Lodge.
Ebay Listings:
 CAST IRON SKILLET LODGE 5SK 8"  US $7.99
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 VINTAGE LODGE 8CB 9" CAST IRON SECTIONAL CORN BREAD SKILLET EXC COND US $9.99
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 Lodge Seasoned Cast Iron Chef Skillet-NEW US $20.00
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 LODGE 10 INCH SQUARE USED CAST IRON SKILLET. VERY NICE CONDITION US $14.95
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 LODGE SMALL USED 5 INCH SQUARE CAST IRON SKILLET.VERY GOOD CONDITION US $10.50
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 10 inches Cast Iron Skillet- Lodge Logic. NEW US $22.99
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 Old Mountain Cast Iron 10 1/2" ROUND SKILLET Cabin Lodge Camping NEW 25% OFF US $28.49
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 VINTAGE LODGE 8SK 10" DOUBLE HANDLE CAST IRON SKILLET VGC US $9.99
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 Lodge Cast Iron 6 1/2" Skillet USA 3SK US $12.00
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I prefer cast iron skillets for cooking. They seem to cook more evenly and seem to get better with age.
Plus it is great for whacking intruders with in the middle of the night!
c`ast iron does a better job dispercing weight and maintaining consitant temperature. To achieve non-stick, they have to get very very hot.
#1 they will distribute the heat evenly. #2 this important, you don’t need as much heat, high heat has a tendancy to make food stick.cook slow and easy. as for cleaning, i use a stanless steel scrub pad without soap and with hot water. don’t use tomatoes the acid will leave a iorn taste in the food.i dont use them for everything i have several and love them.also do get a good quality no stick e’m and once again watch the heat.
Taste. everything tastes better in a cast iron skillet. It also gives you the choice to fry…then bake a dish. I love mine. When you get yours, try baking corn bread in it
Cast iron skillets keep like flavor in it from previous times… also, it heats evenly.
cooks more even and hotter must keep an eye on what you are doing or you will burn
Is better to cook,and is good for your health,cheap skillets is made from aluminum.
The difference is the heat distribution. Cast iron allows for more even cooking. To keep things from sticking in cast iron cookware make sure to season it well and keep it seasoned. I own 8 cast iron skillets and wouldn’t part with a one of them! They are great and make great cornbread and skillet bread!
The French ones with ceramic glaze on the outside are really nice. The cook everything so evenly. Just don’t drop one and crack the glaze.
The best thing I found my cast iron skillet was good for was recipes that called for browning meats first then finishing them in the oven. You don’t need two pans for these types of recipes. As long as your cast iron skillet has an ovenproof handle, you can brown the meat in the skillet then finish in the oven however the recipe specifies. You only have one pan to wash.
cast iron pans are great, as long as you don’t mind the upkeep (it can take quite a while to get a cast iron pan properly seasoned) But one good thing about them is the heat is distributed pretty well throughout the pan, you can also use them on a BBQ grill, and use them to bake too (cornbread comes out hella good baked in one!)
It is a good and even source of heat.
The food absorbs some of the iron which is good for your body.
After it is well-seasoned, a cast-iron skillet is as good as any Teflon pan.
It takes a few boo-boos before the pan is nice and seasoned (at least it did for me, it took me a while to figure out how to cook in mine but once I finally figured it out……awesome). You’ll have more options too, I love cooking stuffed pork chops in mine, I brown them on the stovetop and once I have good color I shove the pan in the oven to finish cooking. Oh, and fried chicken, can I just tell you??? You may burn a few things before you get all the kinks worked out, if whatever you’re making starts to burn just take it off the stove and shove it in the oven, that will save whatever you’re cooking-trust me!
There are several reason that people rave about their cast-iron cookware. Besides being an ideal heat conductor, cast iron heats evenly and consistently, it is inexpensive and will last a lifetime with proper care, and it is an old-fashioned way to cook fat free. When well seasoned, a cast-iron pan will be stick resistant and require a additional oil. The benefits of cast-iron pans are terrific: Foods glide out of it as from no pan made with Teflon; it goes from stove to oven; no special utensils are needed to cook in it; it won’t warp, and cleanup is a cinch. You also get trace iron from the pan which is a safe levels to consume.
Heat the pan and, once it gets up to temperature, THEN add the oil. This will minimize food sticking to the pan. If you add cold oil to a cold pan and then heat it up, the food will stick.