Cast iron is the ideal kitchen material and can be used for frying, baking, and barbecuing. The size of the skillet should be considered, with a 10-inch skillet being suitable for most households. Pre-seasoned iron cookware is available, and vintage or antique cast iron skillets can still be used. Caring for cast iron is simple, with regular maintenance required.
Cast iron, invented in China more than 3,000 years ago, is the kitchen material of choice. To find the best cast iron skillet, consider the size you need and whether you want to handle the extra weight. You can fry, bake, and even barbecue in a good cast iron skillet, whether it’s new or antique. Iron cookware requires regular maintenance, but it’s not difficult.
Most people can get by with a 10-inch (about 25cm) iron skillet; this size isn’t too heavy, making it easy to handle. It has enough capacity to cook for several people. Larger 12-inch pans (about 30cm) may be a good choice if you have many people to cook for. If yours is a smaller household, pots also come in smaller sizes. Some people like to buy pre-seasoned iron cookware, even though it will still need to be seasoned once the factory coatings are removed.
Pancakes and French toast cooked in an iron skillet achieve a crispy edge desired by many people. You can sear meats in the pan on the stovetop, add vegetables, and finish cooking a hearty stew in the oven without transferring it to another pot. Lids are available to fit most pans; or, find an iron Dutch oven, which is a large covered pot that typically has a handle, for making stews or roasts.
A vintage or antique cast iron skillet that has been well cared for can still be used. If your family doesn’t have such memorabilia, garage sales, flea markets, and antique stores are good places to look. You might even find the old ‘spider’, a rare early type of frying pan with legs to prop it up over hot coals. Even a good iron pan in less than perfect condition is easily restored, as any rust can be removed with steel wool and the pan re-seasoned. Deep cracks or pitting can mean the pan is too damaged to continue using; cast iron can be easily recycled.
Caring for your cast iron skillet is simple. Drizzle it with a little cooking oil or shortening in a 450-500° Fahrenheit (232-260° Celsius) oven for at least 30 minutes. All you need is some warm soapy water after use. Cold water can crack a hot pan, so be careful to cool it before washing. Make sure it is completely dry before storing; you can put it on the stove for a few seconds to evaporate any lingering moisture.
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