Cast Iron Cookware is Amazing
This week, I want to talk about our cast iron skillets. Do you remember the days of tossing out your cast iron for Teflon? I’m guilty of embracing the new Teflon and viewing my iron skillets as antiquated and old. I’ve come a long way around and now I adore this type of cookware.
~ A Note About the Nester ~
My cast iron griddles are always out on our stove top ready to use every day!
The following post does contain Amazon affiliate links and the proceeds of sales barely supports my growing tea habit.
Lodge is the major company that makes and distributes cast iron cookware. This Tennessee company has roots that go back 100 years. The founder, Joseph Lodge left a legacy that is still operated by his family. Their business is eco-friendly and has won awards for their outstanding environmental practices. The more I learn about this company, the bigger my love for their products grows. I do own quite a collection, two griddles, a few different size round pans, and now I need to buy another pot. I’ve been wanting to write about my cookware and share these wonderful gems from our kitchen. So, let’s get started on the review of my cast iron skillets.
Pre-seasoned
Their products are seasoned so that you don’t need to apply that first layer of oil. It is a highly refined soy based oil that doesn’t include soy allergens. So, you can buy a skillet and start cooking with it immediately.
Naturally Non-stick surface
The seasoning of oil provides a natural non-stick surface. If some food adheres to it, the clean up isn’t difficult. It isn’t cookware that needs a ton of attention when it comes to cleaning. When I cook with them, I usually preheat the skillet and then when I’m ready to cook, I place a little bit of oil on the surface and then quickly add my ingredients. I think that if you add a light layer of oil before you cook, the food is less likely to stick to the pan. Seriously, I haven’t had too much trouble with burning food on this cookware.
Clean up
I know you are only supposed to wash with hot to warm water, but I do use a little bit of dish soap. The soap will take off a bit of seasoning, but I find after you have a good layer, washing it this way doesn’t harm it. Also, this is cookware that you won’t have to spend hours scrubbing off every little stain, which is a nice feature in my book.
Cooking Utensils
Teflon is so persnickety about the cooking tools you can use on it. I love that I can use any spatula on my cast iron cookware. The surface is indestructible which is a good thing since I have teenage cooks in the house. The last thing I want to do is nag them to use a specific plastic spatula.
Rust
The downside of cast iron is that it can rust. The seasoning prevents rust from occurring, but if the skillet is left wet, rust will set in. So, after I wash our pans, I dry them off and then place them on the stove for a quick minute or so to rid the pan of any moisture. You don’t want to keep it on very long or at a high temp; the seasoning starts to flake off. You might say that I know from experience.
Cost
These pots and pans are pretty reasonable. They range anywhere from the littlest frying pan ($12.99) to dutch oven ($39.80). The vast majority range around $10-$20 per skillet.
Weight
They are heavy pot and pans, and that is another negative about them, but I love them! I think of them as my daily weight training and toning my arms and lean muscle mass while I cook. Anyway, cast iron cookware is the best, and if you are low in iron, it will replenish your levels!
If you want to see some of our skillets we own here is a post that shows how my husband has an assembly line of pancakes! Link
Now that I have recently viewed more of Lodge’s products, I just may have to order more skillets. I love that I don’t have to worry about a pristine stainless steel skillet that things are going to blacken. I hope you found this post helpful and are now ready to get busy in your kitchen and cook up a storm! Have a great week my sweet friends!
Cheers,
Here is my collection, I’m confident you’ll love them too!
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Coco in the Kitchen
Skillet is one of my most favorite words. Suddenly, a fiddle tune starts playing in my head and I see a couple of cowboys cooking dinner over a campfire.
I just love them. I have one reserved just for baking. Need to get another for savory stuff, like steaks.
I ruined one many years ago when I washed it. Dad says giving them a good scrub with a bit of olive oil and salt may be best. Keeps the seasoning in and disinfects the pan.