Cast iron or no cast iron?

Just make sure you keep it seasoned. Enjoy it, if maintained they can last a lifetime.

I have lived in the south for about 20 years now and have not ever used one. I know that it is a staple in every southern home but ....I actually had a bunch of them that were my grandmothers and sold them at my last yard sale for 10.00 each.
Everyone that bought them said that I was "giving" them away at that price....oh well..

I own several shapes and sizes of cast iron pans, and can't imagine not having one. I like that you can use then on stove top, in the oven, great for camping and cooking on coals, not to mention even the BBQ grill occasionally for sliced onions with the small one, ha ha. Great for meats, gives even heating, etc. Indestructible!
My family/kids always likes a stove-top type lasagna I make. I cook noodles (any kind) right in the pan some first just covered w/water, add tomato/spaghetti sauce, Italian sausage previously cooked out of the casing in pieces, onions, some spices depending on what sauce I use, and let it simmer together a while. Then I take mozzarella cheese grated up and cover it all pretty heavy. Then throw it in the oven at 400/425 until it looks like a pizza on top bubbly, remove and let sit a few minutes before serving. Sometimes I use left over noodles, spaghetti sauce, etc., and heck I've even thrown corn in it if in the fridge, ha ha. I don't think it is the same way twice. I have even used hamburger-helper before as a starting point for it... ;-)
The only thing I recommend (and that's just me) is after washing to dry with heat on the stove, let it cool and then put away. Oh, you should lightly wipe with some oil. I do it that way to make sure it is totally dry to stop any rusting. I don't keep mine as blackened(?) or whatever you call it as some people do though either. Don't let it set in the sink or water for any length of time either.
Have fun, and take care.

Cast iron skillets are fantastic. The only downside is they are a bit heavy. The flavor that comes out in the food is wonderful. The best spaghetti sauce ever made was in a cast iron skillet. You can bake in them too. Make corn bread in a cast iron skillet in the oven comes out wonderful.
John good info also. Yes you have to keep them seasoned and that is where the oil comes in.

hey Cat. I collect cast iron skillets in particular and almost any other cast iron cooking receptacle--but not the enameled stuff.

don't use soap, hot water and a stiff brush should get most all the debris out. Don't try to scrub off the black patina as it develops, you want that. Avoid cooking anything with high-acid foods (lemon/lime juice, ripe tomatoes, tomato sauce) for long periods of time because the food will take on an extremely sour taste and be almost inedible. Once clean, dry it thoroughly and heat on a burner until 'bone dry'--to avoid rust.

Be aware that any food you eat that is prepared in true cast iron will contain small, but higher levels of iron than food prepared any other way. This can be a good thing for some people, but for some, with certain health conditions, it's not so great.

I also have some of the cornbread forms, griddles and an antique waffle-iron (still haven't figured out how to use it, I think one part is missing) and I nearly cried when I read Tracey's message about the 'giveaway' prices on her grandmother's cast-iron. I wish I had known....the older it is, the better and more likely to have reached the 'close to non-stick' stage. There is NOTHING like yellow cornbread baked in cast iron....mmmm...where's the butter?

I've always heard a cast-iron frypan is the secret to the best fried chicken.

Just read the comments on cast iron {I always spell iron wrong, glad they have spell ck.}, and I dearly love mine. I totally agree about the corn bread, and will post my recipe for chilie/cheese corn bread soon. It alwo is the BEST for pineapple upside down cake. Can't beat it! S.F.

mmm corn bread.