FreeKnight
Well-known member
I've got quite a bit of Cast Iron, 2 lodge skillets, 1 lodge dutch oven, one ceramic coated dutch overn, one lodge flat pan and a lodge casserole dish.
Like anything there's time and places to use cast iron, and time and places for other things. I'd consider a good 10-12" cast iron skillet as important as having 1-2 good tri-clad frying pans, a decent pot and a set of knives. That can get you through 90% of your cooking needs.
I still prefer doing french omelettes in my Zwilling ceramic non-sticks though. My CI skillets are really well seasoned, but they're still not quite as good as newer non-sticks.
My CI casserole dish has actually turned out to be quite the gem for making loaves of brown butter cornbread and lemon loafs. Does an amazing job.
Like anything there's time and places to use cast iron, and time and places for other things. I'd consider a good 10-12" cast iron skillet as important as having 1-2 good tri-clad frying pans, a decent pot and a set of knives. That can get you through 90% of your cooking needs.
I still prefer doing french omelettes in my Zwilling ceramic non-sticks though. My CI skillets are really well seasoned, but they're still not quite as good as newer non-sticks.
My CI casserole dish has actually turned out to be quite the gem for making loaves of brown butter cornbread and lemon loafs. Does an amazing job.