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There are a lot of cooks that will tell you all you really need is some good nonstick cookware in your kitchen. There are an equal number who will tell you that all you need is a cast iron pan. Cast iron heats evenly, quickly and lasts nearly forever. The pans can go from the stovetop right into the oven and, once it is seasoned, the pan should be fairly stick-resistant, too. They're all-purpose pans, to say the least. Cast Iron Cooking is a book that is dedicated to the cookware, with fifty recipes that will all be at their peak when prepared in cast iron.
Frankly, this book is a great resource for people who regularly use cast iron, or want to use it more, since so many current cookbooks call for nonstick pans and confusion can occasionally arise over what is the best cookware to use. The book starts out with some basic introductions to those unfamiliar with the material, including a section explaining how they can be used for open-flame cooking outdoors. The recipes range from main dishes to desserts, and once you develop a relationship with your pan, dutch oven, etc., you'll find yourself using it for a lot more.
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9-18-2006 @9:34AM Jason said... "There are a lot of cooks that will tell you all you really need is some good nonstick cookware in your kitchen."
There are a lot of people in the world who are idiots, too.
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9-18-2006 @10:30AM Alfreda Stringer said... The best cookware is ironskillets my grandma gave me 50 years ago.
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9-19-2006 @12:53AM harry said... you never tasted good fried chicken till cook in a co=ast iron skillet and gravy right from the drippings in the ame skillet yum yum
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9-18-2006 @10:34AM Michael Jorrin said... No single type of cookware answers every need. Cast iron is great for searing steaks, hash-brown potatoes & such, but horrible for wine- or vinegar-reduction sauces. By the way, cast iron does NOT heat quickly - copper or aluminum are far superior in that respect. Nonstick cookware will not sear. A well-equipped kitchen needs a variety of types.
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9-18-2006 @11:19AM Maeve said... WHEN I FIRST MOVED OUT, MY MOM BOUGHT ME A NON-STICK WOK I HAD BEEN WANTING, AND OTHER FRIENDS BOUGHT ME NON-STICK PANS. WITHIN A YEAR THE WOK WAS FLAKING OFF, AND FOOD IN THE OTHER PANS DIDN'T TURN OUT WELL ON MOST OCCASIONS. AROUND THAT TIME, MY GRANDMOTHER'S SISTER PASSED AWAY, AND SINCE SHE HAD NO CHILDREN, MY GRANDMOTHER INHERITED HER CAST IRON POTS AND SKILLETS AND PASSED THEM TO ME.( SINCE MY GRANDMOTHER HAD PLENTY OF HER OWN, AND COOKED EXCLUSIVELY WITH THEM )I HAVE BEEN HAPPILY USING THEM EVER SINCE, AND WILL NEVER BUY NON-STICK AGAIN.
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9-19-2006 @9:46AM April said... Cast iron rules! My husband's grandma had skillets so well seasoned that you can see your reflection in them, they don't stick at all and food just tastes better cooked in them. Once you learn how to season and clean them properly the rest is a snap. We cook with cast iron all the time and prefer them to teflon coated cookware. As for his grandma's skillets, she passed away in June and they were passed down to my husband who treasures them above anything else, they are at least 50 or more years old and will never leave the home they were used in.
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9-18-2006 @3:00PM Marilyn Logan said... I have heard that you can not use cast iron on the new stoves with the smooth top. I still have an old fashioned electric stove and am afraid to buy a new one because of this. Does anyone know anything about it.
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9-29-2006 @11:31PM MJ said... #5 you are right! I have and electric and a smooth top stove. Certain pots you cant use and cast iron is one. Follow the directions that came with your stove. I Dont use the smooth top anymore its a beast to clean. Cast iron is the best,but dont put it in the dishwasher and keep it oiled or should I say seasoned or it will rust on you!! It heavy but worth having and your getting your iron in the process! Fry it up
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