No other item in my kitchen is more treasured then my ten inch cast iron skillet. I use it daily and on some days: hourly. In fact, its home in my kitchen is actually the front burner of my stove top. Placing that skillet in a cabinet would be a lesson in futility — unless it could be considered a free-weight lifting activity.
Hmmm… I may have found yet another bonus feature to cast iron cookware which may drastically change the way we view cooking. We are not merely feeding our souls or our families but we are working out!
Pictured above is roughly half of my cast iron cookware collection. Most of my collection comes from Lodge, however I do own two mystery pieces: a lidded kettle with an 8″ base and lovely 10″ sides and a 6″ skillet with a fitted lid and removable wooden handle. Of the two, I use the kettle most often since it is the perfect size for most soups and even small batches of jelly. That kettle… Lodge would be wise to replicate it because it is the most wonderful thing since seamless panty hose. Yeah, I went there.
Here is my treasured and cataloged Lodge collection:
- 10 1/4″ Lodge Logic Skillet
- 13 1/4″ Lodge Logic Skillet
- 12″ Lodge Pro Logic Square Griddle
- 12″ Lodge Logic Dutch Oven w/ Spiral Bail and Iron Cover
In my humble and unprofessional opinion, these four cast iron items are all you need to create any fabulous meal you wish to tackle from omelets and steaks to breads and soups. While the prices of these items appear a bit steep compared to aluminum or stainless steel cookware, they are heritage pieces which will outlast even the sturdiest non-cast iron pans. You’ll never regret buying them (unless you drop one on your foot and then you can’t look at one without wanting to throw it across the room for at least a day… not that I have any idea about that sort of thing).
Of course, I confess to drooling over, begging for, and eventually acquiring enamel-coated cast iron cookware. These luxury items are truly only to prevent your light-colored foods from turning greenish-grey (from iron). Whatever the claims, they do not create any tastier food. I am loyal to both kinds of cast iron — seasoned and enamel coated.
Cookware types are not polarizing and do not play out like sports or politics. If you own cast iron skillets and also use nonstick-coated aluminum pans, please rest assured that you will not be judged as disloyal (like Johnny Damon that traitor sellout — sorry Yankee fans). Keep in mind though: no other cookware variety is as versatile in its ability to go from stove top to oven and back
Want a list of recipes I’ve shown on this site using cast iron? Ta-da!
- Fully Loaded Baked Potato Soup
- Grilled Portabello and Chicken Salad
- Split Pea Soup (a favorite!)
- Sweet Potato Chips
- Cane Syrup Skillet Cake
- Roasted Guinea
- Salmon Cakes with Cilantro
- Stuffed Bell Peppers (Skillet-Style)
- Apple Red Cabbage
- Hamburger and Hot Dog Buns
- Pineapple Upside Down Cake (Cast Iron Skillet Cake)
- La Bonne Vie — Brie Focaccia
- Old Fashioned Sourdough Pancakes
As you use your cast iron cookware, I once wrote, imagine all those brave pioneer men and women who packed their cast iron skillet, kettle, and their Bible in a Conestoga wagon to tame the west with their spouse. Can you imagine? I can’t. I don’t even go to the grocery store without my insurance card and cell phone. Just thinking about that kind of adventure gives me goosebumps. Would I have been the kind of woman who would embark on such a trip? Would you?
Well, I’m off to the beach. Have a great weekend! By the way, congratulations to the winner of my Mystery Giveaway: Lucy. You just won yourself a $25 gift certificate to Lodge Cast Iron. Check your inbox, dear. We are all roasting with envy, you lucky gal.
Thank you for your comments, my friends. I promise more giveaways as I can afford them.