You remember your grandmother cooking everything from pineapple-upside down-cake to crispy-edged pancakes in it and even transferring the pan from the stovetop to the oven to finish off a batch of diced potatoes. That cast-iron skillet was always being used. Why, when it was such a heavy and unattractive tool did it serve such a high post in many kitchens in past generations? The same reason that every chef has a few pieces of cast-iron cookware as part of their kitchen arsenal. What does your run of the mill fabulous chef see as the perks of this type of cookware?
- It is a natural non-stick surface when seasoned correctly before use.
- It can be transferred from stove to oven and back again to complete a recipe in one pan.
- It will last for not only your lifetime, but if well cared for, for generations.
- It will not warp and can be scrubbed clean with relative ease by hand.
- It holds heat evenly over the entire pan surface better than any other type of cookware.
All this being said, there is no real need to have an entire set of cast-iron cookware in your kitchen. The weight and cumbersome style does not fit easily into many cabinets in bulk sets, nor are all pieces useful. However, think of it as a specialty tool to be used for specific recipes or food types, and you
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