cooking

Cast iron cookware used to be more popular than is it today.

The cast iron from a generation ago was lighter and smoother than what we can find today. It was cast with a different quality of iron.

eBay has some lovely vintage options: Griswold, Wagner, and fun shaped roll pans. The prices are high, but worth it if you don’t have any handmedowns. Thrift stores and yard sales are also good options.

Somehow, cast iron lost popularity. Maybe because it’s bulky and heavy. Also, not dishwasher friendly. It’s ok to use water, but not soap. There are even chains and scrubbies specific for cleaning and seasoning.

Cast iron is an investment compared to some cookware at big box stores that’s cute and pretty, but needs to be replaced often.

Maybe it needs more storage space?

Cast iron has lots of great benefits and we should use it more often.

Why use cast iron?

Generally inexpensive for long lasting cookware.
Cast-iron skillets conduct heat very well and can go from stovetop to oven with no problems.
They last for a really long time.
A well-seasoned cast-iron pan is virtually nonstick so you need very little oil to cook.
They get and stay really hot which is great for searing.
You can avoid the harmful chemicals found in most nonstick pans.
It can leach some iron into your food, and that’s a good thing.
Cleaning is easy. Keep them seasoned with oil. Use boiling water to clean and never use soap or wash in dishwasher!

I can’t wait for the weather to break so we can go camping! We’re learning how to bake in cast iron dutch ovens.