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Sunday, May 27, 2012

Cast Iron Pan

So it was my 6th-year anniversary this weekend, and my wife bought me a cast iron skillet.  Iron is the 'traditional' gift idea for year 6.  I'm pleased... I always wanted a nice cast iron skillet, and I've heard lots of good things about the "Lodge" brand of cast iron products.

Of course... some more Le Creuset ironware would have been better.


Just kidding!!!

It's handy to be able to cook right from the stovetop to the oven, and it's really solid and holds a lot of heat really well.

Plus, if you season it regularly, it has a decent non-stick surface to it as well.  Seasoning can be done with any kind of animal or vegetable oil, and also prevents rusting of the pan, if done often enough.

And while there is some debate over how to clean and care for your cast iron cookware, I think I'll fall into the category of just 'wiping' clean, rather than using soap or any sort of scouring.

I'm the kind of cook who sautes a lot of garlic and onion in olive oil, so I look forward to having layers upon layers of this gorgeous flavour build up in this pan.

Anyway, I'm happy to have this pan, and I imagine it will become one of my new go-to pans for most things.  I envision making a beautiful penne pasta and then popping it in the oven to become 'baked' penne.  I even foresee an authentic corn bread happening, and I'm not even a big fan of corn bread.  Should be fun!

I wanted one with double handles, so this one is good.  I do plan on using this puppy in the oven once in a while, and she can get awfully unwieldy - especially at high temperatures (arguably the worst time for a pan to become unwieldy). 

And let's not forget that when the inevitable zombie apocalypse arrives, a good cast iron pan is an excellent bludgeoning weapon.