Cast Iron (A love story)

 I love cooking with cast iron. The versatility is off the charts, and the price of cast iron is always a great value, especially compared with other kitchen tools. It is great to see that cast iron is making a comeback…but there are some things about it that you should know before trying. 

1. The care and upkeep of cast iron is not as complicated as some make it out to be. The main things that need to be done is to make sure it is dry then apply a thin layer of cooking oil (I use grape seed) after cleaning. It helps to dry your pan on your stove set to medium heat after washing, then apply the oil, leave the stove on for a couple of minutes, turn it off and let pan cool. Once it is cool you can put away. This builds and keeps a slick layer on the pan and protects from rust.

2. It is heavy. Modern cast iron is made a lot heavier than vintage cast iron skillets from the pre-1960’s. It takes a bit of strength to carry it by the handle. Look for pieces that have a helper handle (looks like a tab off the side of the pan across from the handle) to assist with lifting. The heft of the pan does help keep it hot. This makes it a great choice for seating. 

3. Vintage cast iron is not that expensive and considerably lighter. Now there are some pieces that are considered collectible nowadays. But vintage cast iron cookware companies like Griswold, Wagner Ware, Favorite, and Birmingham stove and Range (BSR) can be had for less than $50. eBay is outrageous. However Facebook groups like “Iron Man Cast Iron Auctions” have reasonable prices and reputable sellers. I have a pre-50’s Wagner Skillet that sits flat for less than $50. It is much lighter than a modern piece the same size. Look for a piece that has been cleaned already…it will save a lot of work.

4 Acid is bad for cast iron. If you are making a tomato based dish or any other acidic food, it may eat away at your seasoning. It is not a good choice for these foods.

With those things in mind, cast iron skillets and Dutch ovens last a lifetime…and outperform anything else of their price. They are great for seating, sautéing, and the best for making gravy. They are all readily available and don’t take a ton of care to maintain.