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one good reason is they last forever and dont contain any toxic chemicals,,It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
washing them doesnt destroy them,,Food tastes much better in a cast iron pan. If you wash it, you really destroy it. I had a cast iron pan for years. Water never touched it.
It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
It's just as easy to maintain the integrity of the pan and don't rust it out.washing them doesnt destroy them,,
I like black iron skillets, griddles, and dutch ovens. Always have. They are fine for the kitchen, but particularly good in camp. They are hard core, promote even heating, and if properly cured, relatively easy to clean for frying, for stewing or making cobblers in the ground. I took one with me last week camping.It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
sure.. but it doesnt destroy them if they get wet,,It's just as easy to maintain the integrity of the pan and don't rust it out.
It's not advised to wash them with soap and water .. it won't destroy them, it will negate the seasoning that provides protection and the "non-stick" surface. Water is fine, as it is a common approach to boil after your cook to clean / steam the surface.Food tastes much better in a cast iron pan. If you wash it, you really destroy it. I had a cast iron pan for years. Water never touched it.
eeeyep.Food tastes much better in a cast iron pan. If you wash it, you really destroy it. I had a cast iron pan for years. Water never touched it.
My wife swears by them.It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
There are a number of reasons:It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
Absolutely correctI hear that regular use can add a little iron to your diet.
Ditch the water. Use oil and kosher salt.It's not advised to wash them with soap and water .. it won't destroy them, it will negate the seasoning that provides protection and the "non-stick" surface. Water is fine, as it is a common approach to boil after your cook to clean / steam the surface.
Jesus Christ, do you think anyone cares if you have one or not?It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
Why does anyone have to give you a reason, good or otherwise, for owning a cast iron utensil?It seems cast iron has had a resurgence in popularity and some folks are borderline cult-like over it, but I've yet to have anyone give me a good reason to own one instead of stainless steel. They are heavy (I like to flip food), take longer to heat up, aren't responsive, react with acidic ingredients, and you can't just soak the pan to clean later since it will rust out. I don't get the appeal.
After each use, I rinse it with water, dry it, apply a thin coat of oil and get it up. Been doing it this way for 20+ years and still have my original skillets and dutch oven.Ditch the water. Use oil and kosher salt.
Correct.... You season it why a hardened carbon film. Takes a couple months to build it right.Food tastes much better in a cast iron pan. If you wash it, you really destroy it. I had a cast iron pan for years. Water never touched it.
