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My original cast iron pans. I bought this no-name set of three from a small family-run neighborhood hardware store in Brooklyn for $20 somewhere around 2002.
by enobrev 5y ago
My original cast iron pans.
I bought this no-name set of three from a small family-run neighborhood hardware store in Brooklyn for $20 somewhere around 2002. The guy behind the counter was surprised by the price and that they even had cast iron pans. I've used them regularly since. They're the oldest cookware in my kitchen by a large margin.
I've taken them camping, and I cook with then in my kitchen daily. I've cooked any food imaginable in them, from crepes, to patched eggs, to pizza, to all sorts of meats and stews and sauces - on the stove and in the oven. And they still work as well and look like the day I first pre-seasoned them.
- innocentoldguy 5y agoI love that you mentioned pans. I have a set of Finex cast iron cookware and I can't imagine cooking on anything else. They're almost perfect.
- corinroyal 5y agoCame here to say this. Any sand cast iron pan, including enameled versions. There is no better pan for searing meats. Seasoning raw cast iron with walnut oil is simple, and makes food release so easy except for eggs. They last lifetimes, are abundant in second-hand stores and garage sales, are easily restored, and even the raw material is abundant not just on Earth thanks to supernovae. They suck if you live in a group household with people who use soap and abrasives on them that removes the seasoning, abandon them in the sink to rust, or refuse to towel dry them. Enameled cast iron is terrible for food release, so don't get an enameled skillet, but the dutch ovens from Le Creuset are amazing. They don't rust, and the way they hold and distribute heat, and the lids hold moisture make them amazing for baking bread and oven roasting. The Le Creuset cookware designed by Raymond Lowery are objects of lust. Do google them for a mind blow.