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Cast Iron Cookware: My Secret Weaponry

ten inch cast iron skillet (lodge)

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. moncler soldes 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. Some of my collection 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. puma pas cher That kettle… Lodge would be wise to replicate it because it is the most wonderful thing since seamless panty hose. ultra slim iphone 6 battery case 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… ugg femme iphone 8 case lego not that I have any idea about that sort of thing).

Hamburger Buns -- Rising

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). iphone 8 case i blason Whatever the claims, they do not create any tastier food. soldes new balance chaussures 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. ugg australia pas cher femme football iphone 7 case 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). moncler 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!

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. vente de asics Can you imagine? I can’t. I don’t even go to the grocery store without my insurance card and cell phone. peter pan iphone 7 plus case Just thinking about that kind of adventure gives me goosebumps. nike air max 95 ugg classic Basse kare spade iphone 7 plus case 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. timberland boots homme You just won yourself a $25 gift certificate to Lodge Cast Iron. timberland chaussures Check your inbox, dear. We are all roasting with envy, you lucky gal. Thank you for your comments, my friends. ugg femme pas cher I promise more giveaways as I can afford them.

  • Julie at Elisharose - I love my cast iron cookware. I have 3 skillets that nest on my stovetop. I have a dutch oven as well as a cornbread pan that is shaped like little corn cobs. (I have gotten to raid the cabinets of a couple of elderly relatives.) But my prize cast iron possession is a medium sized skillet that one of my relative carried with him to the Civil War. Both he and the skillet made it back in tact.ReplyCancel

  • Lucy - Lacy,

    Thank you so much. I love cast iron and often go to the Lodge website and make a wish list. My only cast iron came from my Mother-in-law who had a couple pieces but never cooks! So she gave them to me. You are right about the weight lifting! I’m so excited. Thanks again. And enjoy your trip to the beach! I’ll be looking forward to your return home and back to posting.


  • Christy - I have a cast iron skillet that my grandmother gave me. Well seasoned, never touched with soap and makes perfect cornbread!ReplyCancel

  • Applie - I love my cast iron. I have lots, but I need me one of them thar square flat things and a batch of your hamburger buns. lolReplyCancel

  • Michele - Cast iron is the best. I also talked about it on my blog. Are we twins?ReplyCancel

  • ToilingAnt - Preach the cast iron love… I adore mine!ReplyCancel

  • heatherj - I decided to throw out my non-stick “teflon” stuff years ago, even though it was “good quality”. I have never regretted it. My FAVORITE cast iron pan is the Lodge 14 inch round skillet. I can make the most beauteous over easy eggs which astonish my Teflon Mama when she comes for a visit. I don’t even have to use a whole stick of butter to achieve that feat, either… just a tiny pat for multiple eggs.
    One item I did buy at the Lodge Outlet just outside of Knoxville TN… a big kettle with “spider” feet. I wish I had just bought the plain old kettle as I have never yet had the opportunity to cook outside with it. Those feet don’t do well in my oven or on my stove. Someday…. I’m going to buy one of those Lodge tripods and actually cook outside like a REAL woman :o)

    Have fun at the beach!! Who takes care of your critters while you’re gone? We gotta put ours in a kennel for the first time this fall when we travel ~ makes me wanna cry.ReplyCancel

  • Rosa - I’d love to have that skillet! Great items…

    Cheers and have a great weekend,

    Rosa xoxoReplyCancel

  • Darrell at Adkins Family Farm - I’m glad to see sthat I’m not the only one that leaves the cast iron on the stovetop. I just cooked some great steaks in the cast iron skillet. The pictures you put up made me extremely hungry. I’m looking to buy a few more cast iron skillets and a dutch oven. Nothing beats that taste of food cooked in a cast iron skillet.ReplyCancel

  • meadowlark - 2 10″ one Lodge, one unknown
    1 12″ heirloom
    1 Lodge Dutch Oven with the weird insert in the middle
    1 4″ ??? – I just know it’s little
    1 Ebelskiver pan (did I spell it correctly)
    2 Cornbread stick pans

    The 2 Lodges I’m working on to give one to each kid… WHEN they’re ready. They may be on their own, but they’re not necessarily mature enough for cast iron. 🙂ReplyCancel

  • Linda - Amen … I LOVE my cast iron. My favorite is the skillet passed down from my grandmother, who got it from her grandmother! Can you imagine all the meals that have been prepared in that one skillet? If that’s not love, I don’t know what is!ReplyCancel

  • Maureen - Thanks SO much for this post, I needed these recipes! After years of using our one lone cast-iron piece, the Lodge grill, I recently aquired 2 pieces of iron cookware – one old and one new (dutch oven, it was a gift). I am now completely sold…as in your kitchen, the skillet rarely leaves my stovetop.

    ps. one thing tho….NEVER apologize to a Yankee fan 🙂ReplyCancel

  • Sophie - Dear Lacy, Thanks for this post!! So resourcefull!

    I just gave you 2 awards!!! please come over @ my foodblog & pick them up!! Why?? You can read it over there!!! Congrats!!ReplyCancel

  • Kath - Have a great day at the beach!!!ReplyCancel

  • Marlene - Hi there,
    OMG those stuffed peppers looked so good that I had to make some for supper.

    Yes cast iron products are the best things to ckk with. Even then coated ones are good. The only trouble I have is that they are so heavy or at least sometimes they feel heavier. Yes I think that the ladies of the past were more fit than we are now. It is nice to have the luxuries of our present but the odd time they throw in the past to make you appreciate what we do have. Praise God.ReplyCancel

  • Amanda Maust - Lacy,

    I have just recently started to read your blog and I am completely entranced by your writing and lifestyle. You have an elegance and way with words which make me yearn to read on. This cast iron entry made me want to run home and start cooking. I would love to begin experimenting with cast iron cooking…but I am living in the Democratic Republic of Congo now and don’t think I can find any. This new endeavor will have to wait until I return to the States.

    I am so happy for you in all of your adventures and wish you all the best as you continue to grow as a couple and a family.

    Blessings to you!
    Amanda MaustReplyCancel

  • Becky - I love my cast iron cookware, even though it consists of only three pans, I use them all the time, almost daily — a small skillet I use for butter or egg things; a 10″ sweetie, and a big fat old-fashioned dutch oven. I’ve the fourth generation user, and it feels almost magic.

    Like you, I don’t like to put them away, and so just keep them out and in use. I keep mine on a shelf *above* the kitchen cabinets, when not in use — how’s that for lifting exercise! he he he heReplyCancel

  • Kristine - Love this entry…inspired me to pull out and restore the two pieces of cast iron my grandmother gifted me years ago. She made the best fried cornbread on the griddle! I have an 8″ frying pan too. They are both seasoning as we speak. Thanks!ReplyCancel

  • Brenda Hill - Love all your ideas! I have a question about a cast iron bundt pan I have gotten from my late grandmother in-law. I never saw her use it. Is it any different from cooking with cornbread in my skillet for the oven? Surely it will release the cake like my iron skillet?ReplyCancel

  • Simple Livin' gal - Brenda, I don’t see why you couldn’t use the cast iron bundt pan. Be certain that it’s seasoned well and carefully grease it before baking. You are very fortunate to have an heirloom cast iron piece. I bet it will make gorgeous cakes, too. Share pictures! Also, thank you for the wonderful compliment! ♡♡ -LacyReplyCancel

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