How do you like cast iron skillets?

Question

Ok, I am considering getting one or more cast iron skillets. I have never cooked with them. What are the positives and negatives? I hear they really do cook better. What do you think?

TheRealPepperPotts · Accepted Answer

Some people love them, others hate them. I love mine, but there's no need to go overboard with the quantity. One or two is fine.

Here's what you need to know:

Get a #10 size skillet from eBay or hunt for one at secondhand stores and yard sales. It's preseasoned, better quality and not rough like many of the new ones. #10 is a good size and a lighter weight to start with. The reason cast iron is so nice is because it heats evenly, unlike other types of pans. The other nice thing about cast iron is that it works great with the new induction ranges. Many pans aren't compatible because they aren't ferrous (don't have iron). The downside is the weight.

Keep some coarse-grain salt on hand for cleaning it, and then dry it with paper towels. Rub on a thin layer (teaspoon-ish) of olive oil to protect it and it will be ready to go for the next time. IF you need to rinse away grease or it's particularly bad, you can use a little dish soap (don't hit me, cast iron fans). Yes, it can strip the seasoning if you go overboard, but you can easily re-season it if it's an issue, which it won't be with a vintage pan. I've cooked with cast iron my entire life and abused it and it's never missed a beat. I use it every single day.

When baking rolls, bread, pizza, corn bread or biscuits in cast iron, put the skillet in the oven while it preheats. When you place the dough/batter in the pan, it will make the crust crispy and wonderful. Pro tip: the best cobblers are made in cast iron pans. :D

When frying, keep the oil light, make sure your meat is very dry and well-seasoned on both sides with herbs and salt and pepper. You can also add a layer of honey mustard and press plenty of crushed crispy dried onions, and then drop it in the hot pan. It will seal in the moisture and prevent sticking.

I wish you luck on your cast iron experiment!

purplepoppy · Accepted Answer

I've a small cast iron pan, a large Dutch oven and a bake stone. The lids of the pan and Dutch oven also work as a skillet (or frying pan if you speak proper English).

The important thing is to pay for a good one. It will have already been seasoned and use better quality iron. There's a lot of talk about seasoning but if you use them a lot they'll naturally season anyway. Mine all get used a lot.

Disadvantages. Eggs will stick no matter how well seasoned. You need to avoid acidic foods like tomato based sauce. Probably the biggest problem is the weight.

Advantage. Even heat distribution and they're a solid base to cook on. You've better control of the heat than with regular pans. You can also safely put them into the oven.

I'd your not going to be filling them with oil you might want to consider a bake stone instead (that round flat thing in photo) they're designed for pancakes and griddle cakes but can be used for other things.

Finchie40 · Accepted Answer

That’s all I cook out of , they are awesome and safer for your health as well, Teflon pans apparently can kill you. So you are better off with cast iron , they cook better as well because of the heat it absorbs , just make sure you season your cast iron skillet , depending on which one you buy, some are already seasoned. If you need to season it , put it on the stove and cook it on high until it gets really hot , like steaming hot , and add a little bit of oil to it , like olive oil, canolla oil etc. and twirl it around covering the whole bottom surface and than let it sit until it cools down , when you go to clean it , do not use soap , by steel wool pads and scrape it out with hot water , , try to avoid putting soap on it , because soap with eat the oil away from the skillet , if you need anymore advice hit me up , I love cast iron lol

Sharkstealth · Accepted Answer

I like them but they are hard to clean. If your a total cleanliness person I would opt for a cast iron covered in enamel instead. Cast iron has been used for hundreds of years and has caused 0 health problems. The intense flavor cast iron gives food is the result of repeated use and not from thorough scrubbed cleaning. If not properly seasoned and dried they can rust in addition but it can easily be removed. I have a cast iron wok, meat loaf pan, 2 sizes of skillets, a Dutch oven, and an enamel covered cast iron Dutch oven. I love them all but I don't use the meat loaf pan anymore. I don't use a pan for meat loaf now. I just put the blob of meat on a parchment paper covered sheet pan now.

James The Foodie · Accepted Answer

Jumping into the culinary world of cast iron skillets, I've gotta say, they're a game changer for any food enthusiast. On the plus side, they're incredibly versatile; you can go from stovetop to oven without missing a beat. They excel at heat retention, making them perfect for getting that ideal sear on a steak or evenly cooking a skillet pizza. Plus, a well-seasoned cast iron skillet can be pretty non-stick, adding a layer of flavor to your dishes that you just can't get from other types of pans.

However, they do require a bit more love and care. You can't just soap them up and throw them in the dishwasher; they require seasoning to maintain their non-stick surface and prevent rust. They're also quite heavy, which might be a consideration if you find yourself flipping pancakes or omelets.

But let me tell you, once you get the hang of it, you might find them becoming your go-to in the kitchen. Plus, there's something quite satisfying about cooking with the same tool that could've been used a hundred years ago.🍳🔥

Astarlessnightsky · Answer

Cons: they are heavy as fuck. They rust if not taken care of. You need to burn them in, which could set your kitchen on fire.

Pros: they are nearly indestructable. They don't spread any toxic eternity chemicals. They work on any oven, Electric, gas, ceran, induction, open campfire, lava, flamethrower, dragonsbreath... The last for an eternity,

llorando · Answer

Cast iron is awesome, when properly cared for, last longer then nonstick pans, and when properly seasoned, almost as nonstick as nonstick pans. The only negatives to cast iron that I've experienced, is cast iron tends to be heavier than other pans, can easily rust if not properly cared for, and can't be washed in the dishwasher as it destroys the seasoning and causes a lot of rusting. Some of the positives that I experienced with cast iron, is they retain heat, offer more even heat, and last a long time when properly cared for, even when they aren't properly cared for, they can be easily brought back to new condition.

When buying new cast iron, remember different brands are going to have different levels of quality/finish, with some brands requiring just seasoning with other brands requiring a little sanding plus seasoning. Bought some Kmart brand cast iron skillets a few years ago, and they were great after just seasoning, recently bought a Walmart brand skillet, and seasoning wasn't enough, had to do some light sanding and re-seasoning to get a good, slick surface.

When taking care of cast iron, never stick it in the dishwasher (removes the seasoning and causes rusting), always season with a high smoke point oil, and always dry and oil after washing (wetting a paper towel with oil and wiping the pan is what I do after drying, too much oil is a bad thing). As a side note, a little soap can be used to clean cast iron provided it's mild and doesn't contain lye. The whole idea that you can't use soap to clean cast iron stems from when most soaps were mad with lye, which is very destructive to a cast iron's seasoning.

If your cast iron pan's start rusting, don't panic and think it's the end of the world and you need new pans, scrub them with some steel wool till the rust is gone, wash and dry then re-season (wet a lint free paper towel with oil and wipe the pan till it has the thinnest layer of oil and bake in the oven at 425F for about an hour, repeat till desired seasoning is achieved)

dustybiker2 · Answer

I use mine a lot. They make everything taste better. They are healthiest.
Very heavy but a good work-out.
As others said get them pre-seasoned just keep cooking with oils and they'll stay that way. If they ever need oven seasoning because it'sbeen a while between uses you can usually find someone local who will do it for you. Saves your house heating to 1000° (exaggeration) and smoke for hours for the process.

Never wash/scrub them with soap. Just hot water, maybe a little baking soda. Then wipe them with oil lightly before storing it.

Dongie · Answer

Good question. Every kitchen needs at least one iron skillet in it. I have a 12" and a a 7" then I have a flat tri skillet. That means it has dividers like a to go box. Then I have a kettle type. With a bucket type loop floating handle. The pain is after you wash it with only very hot water, no soap, you have to dry it thoroughly or it will rust. I like to put it in the oven for about 5 good minutes on about 350. That's the down side. Other than that they are great for cooking all kinds of good stuff. Especially gravy.

Razp_Sorbet · Answer

It's an absolute must to have a cast iron!

I have 4 of various sizes. Just make sure you take care of them. Dry them off after cleaning (yes you can use dish soap!!) and season them with some oil.
New ones may take some time to build up the seasoning but once you do it's 👌🏻.
Plus you get bonus iron added to your food!

NYlatefun · Answer

They are amazing! I love them to cook burgers they get to the right temperature and it’s event distributed. Same for a nice steak!

DishLady · Answer

You only need one medium sized one. Great for cooking, but a p. i. t. a. to clean.

Danny_dan92 · Answer

They’re great for creating good sears and crusts on meat. They have a high maintenance. You have to keep it seasoned and dry of water to prevent it from rusting

Apple1996 · Answer

No they are terrible pans. I don't get the hype about them

just_a_potato · Answer

I FUCKING LOVE CAST IRON SKILLETS I USE THEM TO COOK EVERYTHING NNNFG

Fireguy17 · Answer

love them, keep them seasoned correctly and they are so great for cooking.

Pterodon · Answer

They’re really good for some things. Searing a steak, breakfasts, fried chicken etc they can’t be beat. But you can’t cook anything tomato because it reacts and causes a taste

Anonymous · Answer

I grew up with only cast iron skillets. I'll never use on again.😆 I don't think they cook better at all.

OddBeMe · Answer

I prefer steel knives for murdering. But in a pinch…these work pretty well.

dolemite58 · Answer

They’re great if you like doing T-bone steaks you just have to clean them a very specific way after you use them they’re not like a regular pan.

Redstang88 · Answer

Love em, nowhere near the hassle that I’d always heard they are

Reliable · Answer

I like the grill marks it makes and the heat distribution is even.

NathanDavis · Answer

they're great for tacos...

war_daddy · Answer

get a 14" wok. less splatter of oil everywhere

eagle1951 · Answer

they are ok. but i don't use mind anymore

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