Does any one still cook on a cast iron skillet?

Answer 1

Yes, my mom's got a baby #3, a #5, two #8s, a #10, a #12, and a #14 that she can't use in the house any more because it doesn't fit on the burner. She uses that one out on the BBQ.

She got all of them used, most were even pre-seasoned for her. If I remember correctly, only the #14 and one of the #8s were in need of scouring and re-seasoning. In the fifties, back when there was a "junk man," my grandfather got them for her; people just threw them away because they were "old fashioned." I bet some of those people (or their descendants) wish they'd have kept them.

I love to cook at her house. They're better than my modern non-stick frying pans, and I keep having to replace mine as the non-stick surfaces keep getting flaky or scratched. Mom's had her cast iron skillets for fifty years! I keep telling myself to just buy a new cast iron frying pan, but I don't like the pebbly finishes on the insides of the pans I see.

Answer 2

This is a "staple" in the kitchen of any good cook-- you have to have a cast iron skillet! I use mine for Fajitas among many things. Everything you make in them tastes great and the iron is better for you and the other metals that other skillets are made from.

They also last forever and only get better with age.

Answer 3

Yes. They distribute heat more evenly than the lighter weight skillets, making frying more even with no "hot spots". Also you actually get a little of the iron into your body from cooking in it via the food, so if you are low on iron, it's an easy, painless way to get some! You can usually find them at a second hand store. Don't wash them too often and when you do, make sure you "grease" it again with corn oil on a paper towel, otherwise it will rust. With most foods you can just wipe it out with a paper towel. Must wash after cooking meats.

Answer 4

Yes, I have 3 different sizes that I use--8", 10" and 14". There are just some things that turn out better in a cast iron skillet. Like hash browns, grilled cheese sans, and meats such as steaks and chops. My hubby says everything you fry is better in a cast iron skillet. Our mothers both used cast iron.

When properly seasoned, the skillets are non-stick and easy to clean. Also they last forever and can become heirlooms for your children and grandchildren.

Answer 5

Sure, I do everyday. I also have a cast iron bean pot and a dutch oven that I use all the time. You can't cook a better more tender, juicy roast or whole chicken than in a cast iron dutch oven. Great source of iron, too.

Answer 6

I have several sizes that I use constantly. I fry fish, chicken, make Spanish rice, buttermilk biscuits, gravies and desserts. And that's just a few things I use them for. I also lay my iron skillet on top of my chicken breast, ham or steaks when I grill them on my indoor grill, this helps give them deeper grill marks. I also use my skillet to substitute for an expensive panini machine. Simply lay sandwich on grill and place skillet on top when it's grilled on one side just flip over grill the other side, the skillet flattens out the sandwich. How cheap is that?

Answer 7

Oh yeah! They are hard on the wrist, but what a surface.... and if you're good, you don't have to wash them.

I have fond memories of some great comfort food served off a cast-iron skillet... that was used over a woodstove, I kid you not.

Sometimes we made pancakes right on TOP of the woodstove itself while the skillet was full of homestyle bacon.... mmmmm...

Answer 8

yes i do .... it's a good way to add iron to your food naturally...the iron leaches out from the skillets and into whatever your cooking. there's nothing that taste as good a cornbread or fried chicken made in one... you can keep all your fancy pots and pans, they are just for show anyway. the food has no taste when cooked in them... cast iron may not be pretty but 'm-mmm taste so good...'

Answer 9

Emeril does and I still do, They are a lot better for you than the coated skillets. The food tastes better too. They must be seasoned properly so they don't stick as much. The teflon coated pans are toxic, have you ever left one on a burner too long. The fumes are really bad.

Answer 10

They are as popular as ever. I went into a store yesterday to get one as a gift and a stinking little 8" cast-iron pan (made in China) was on sale for fifty bucks. At that price you shouldn't just cook on it, you should venerate it.