Everyone has their favorite kitchen gadget or tool. I have always said that my meat thermometer was a keeper because I am very careful to be sure that everything I cook is “safe” to eat. I also have a few measuring cups I really like and a hand held can opener I can’t live without. But over the past few weeks I have realized that I LOVE my cast iron cookware.
I have to admit that many, many years ago I actually threw out a cast iron skillet because it rusted, from lack of care. I wasn’t familiar with how to use it and I mistreated it. I will always be a little sorry about that. Luckily the cast iron skillets are very affordable and I have replaced that one and purchased a few more. They are wonderful because they heat evenly and consistently, are very inexpensive and if properly cared for, will last forever.
And, this past week when my daughter was home from college, I taught her the fundamentals of the cast iron. We cooked eggs, french toast, pancakes, salmon and chicken schnitzel in the skillet. We also made a wonderful pot of Roasted Butternut Squash soup in my enamel cast iron dutch oven. My son loves to use the skillet for enchiladas and grilled cheese.
The only problem with cast iron is that it is not for the weak. It is very heavy to lift, but the advantage of using it outweighs the heft. So, I not only use it in my kitchen, I schlep it to my client’s kitchens, so I can have the best seared chicken. I don’t know what I ever did without it!