Ever since I acquired (won!) my first cast iron skillet, I’ve been thinking of things to make in it. Thanks for the awesome giveaway Original Country Girl! Now, like a junkie jonesin’ for an iron fix, I want more cast iron cookware.
Even before I won this sweet little skillet, I was thinking about disposing of my poisonous Teflon pans and replacing them with cast iron. My only regret is not doing it sooner. Sometimes it takes a skillet to the head, huh?
The first thing I made was fried eggs. They “sung” while they fried. I swear, they did! Next, I made (s)mashed potatoes. However, the ultimate test was cornbread. I’ve lived in South Carolina for fourteen years and have heard numerous people reminisce about the cornbread their mother or grandmother used to bake in a cast iron skillet. I found it hard to believe that the cornbread didn’t stick to the skillet. I mean, really. Guess what? It doesn’t stick to the skillet… at all!
Now that I’m a born-again cast iron cookware user, I have this uncontrollable urge to spread the word to everyone I meet. Cast iron is superior to all other cookware! Here’s why:
- Cast iron does not release toxic chemicals (PFCs) the way Teflon nonstick pans do.
- Cast iron fortifies food with iron. Cooking acidic foods, like tomato sauce, in a cast iron skillet is said to increase iron content by as much as 20 times.
- A well-seasoned cast iron pan requires less oil.
- It conducts heat beautifully.
- Clean-up is a breeze. Most times, it’s as simple as running the skillet under hot water and wiping it out. Other times, a stiff brush is necessary. Avoid soap, as it will compromise the pan’s seasoning.
- Cast iron looks cool.
- It can be used on the stovetop AND in the oven.
- It reminds me of my grandma.
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