14 reasons to use cast iron cookware

​Hey there Friends,
don't wait any longer. Here are 14 reasons why you should be using cast iron cookware.
 
1. Availability
You can get a cast iron skillet almost anywhere. If you are lucky you already have one buried somewhere in the basement or grandma has one in her cabinet. Other than that, you can find them at yard sales, outdoor stores, kitchen supply stores, your local mega mart and of course on the old interweb.
 
2. Price
They are generally inexpensive. Often you can find them at yard sales for just a few bucks. Pre-seasoned new skillets can be found for around $20 - $50 depending on size and brand. As with everything else, there are high end versions for a lot more money out there but in my opinion the higher price is rarely justified. Lodge is a great, reasonably priced brand that offers every imaginable style from frying pans to Dutch ovens to grill/griddle plates and more.
 
3. Durability
They will outlast you and your kids. They are made from iron... that's some tough stuff. Unless you throw it off the roof of your house on the concrete sidewalk, you're not going to break it.
 
4. Sustainability
With a little TLC you can bring grandma's long forgotten skillet back to life. For the proper way to restore and season cast iron cookware check out this cool video by Joshua Weissman. Well cared for they never need replacing and only get better with age.
                                                                                       
5. Versatility
You can use them for sautéing, frying, searing, baking, boiling and stewing.
 
6. Versatility 2.0
You can use them in the oven, on gas, electric, induction and potbelly stoves, even on your grill or a campfire. They go from stove top to the oven and back without issues.
 
7. Presentability
Provided you use a good trivet, they can go from stove to tabletop. I think food just looks better served in a cast iron pan. Get one coated with brightly colored enamel (on the outside only) and your table decorating skills improve instantly.
 
8. Thermobility (I don't think that's actually a word, but it sounds very scientific)
These things can take the heat and once hot, they stay hot. Ok, at some point they will melt into a puddle, but I doubt your oven can reach those temperatures.
 
9. Conductivity
This is very important for even cooking. Cast iron pans distribute the heat very evenly so there are no hot or cold spots here, folks! Nobody wants a sausage that is raw on one end and burnt on the other.
 
10. Nonstickability
Properly and well-seasoned, it is slicker than an oiled eel on a marble counter.
 
11. Cleanability
They are easy to clean. Generally, rinsing with hot water is enough. If you have some crusted-on bits, add water to the pan and boil it for a few minutes to loosen up the crud. For really sticky bits, add some kosher salt to the pan and use a paper towel to scrub them off. Then, just rinse and dry. An occasional cleaning with a dish sponge and lightly soapy water is not going to hurt the pan. Just make sure you rinse well and always thoroughly dry the pan after cleaning.
 
12. Environmentally Friendly
Save on soap - see #10
 
13. Healthy
Cast iron cookware is chemical free. No bad fumes from overheating modern non-stick coatings. Hey, you may even get a little extra iron in your diet (disclaimer - I am not a medical professional). Also, the process of restoring an old skillet to a beautiful charcoal glaze will make you feel really good.
 
14. Weaponry
Let's be clear, Till's Tastes does not condone violence. But, if caught in a justified self-defense situation, it may be advisable to reach for the nearest cast iron skillet and make use of its heft. A secret weapon not just for cooking...
 
Try It On! - Till