Sunday, February 10, 2008

The Cast Iron Skillet -- Nature's Teflon

Is it just me? Am I the only one who wants to crow about my cast iron pans? Years ago, I decided to experiment with cast iron skilletry and bought a small, 8-inch pan. It took me a long time to finally season it, mostly because I kept washing the darn thing with soap and water.

Recently it's finally clicked and I have pretty much stopped using my non-stick pans. Those things have always scared me, and they invariably get scratched and have to be thrown away. Why? Because the coating that makes them non-stick is highly toxic. Why would you want to cook with something that could kill you? Teflon? Kill you. Cast iron? Won't kill you.

The cast iron skillet is one of the wonders of the world, in my opinion. Here's a nifty page from the website What's Cooking America that talks about how to cook with and take care of your cast iron pans, as well as how to save cast iron pans that have fallen into rust and disrepair. It's says everything way better than I could.

Took the photo of cast iron pans from What's Cooking America
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