Same. I’ve got two cast iron pans, one medium sized and one huge one, given to me from an uncle who got them from his mom. They are from Griswald Manufacturing which Wikipedia tells me went out of business in 1957, so at the very least they’re 63 years old.
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Bourgeois for life
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Yeah, I hope to never have to replace my cast iron. I’ll still keep replacing my nonstick for eggs and some other spot duty.
pretty much easier to ask what I don’t use it for. Omelets go in my non-stick, sometimes if I’m just sautéing fragile veggies I’ll use my nonstick. Browning ground meat, if the browning is all I’m doing before it goes into something else.
My big skillet is well-seasoned, but still only about 10 years old. I have an 8" that belonged to my hubby’s grandmother that I could probably use for eggs, too, it’s so non-stick.
i tried to make cobbler that didn’t turn out, but that is more a testament to my lack of baking skill than it is to the usefulness of the cast iron. Southern women have been doing that for a couple hundred years just fine.
Well-seasoned wok is great for omelettes.
makes sense. I cook eggs in there a lot because I eat a lot of fried rice and they don’t stick.
My wok definitely gets too hot for omelets. I find that more open pans are better for eggs since the temperature can be kept low.
Yes I agree the cast iron pan is versatile. One thing for me is that I often toss things in the pan without a utensil, which is easier to do with a lighter pan.
i dunno maybe i need to get used to it, but being a complete noob to cast iron, i find it to be very uncomfortable so far (although obviously great results)
What do you find difficult? Cleanup, or something else?
clean up (which i’m still not sure what’s the right way to do it).
I still haven’t found a good way to use the handle. I have a shitty stove that requires me to adjust the pan a bit.
like this video is pure science fiction to me. The sink is full of dishes. I have a kid running around. We’re all hungry as fuck. The skillet is 5 billion degrees.
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Salt scrub is unnecessarily fussy and maybe even modestly counterproductive. You can just use soap and water as long as you dry it completely afterwards. Giving it the wipe down with oil and then turning on the stove until the pan starts to smoke is good to do sometimes but optional after every use.
For a hot handle, I just keep a decent kitchen towel on the handle of the oven to use. It’s a perfect hot pad.
I do almost the exact same thing as the dude in the video, usually I skip the salt rub because it isn’t needed. Food comes out of the pan, quick clean, dry and oil. I’m very OCD about keeping stuff clean while I’m cooking, I can barely stand to watch or be near my wife if she is preparing something with the mess she makes.
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i had a very brief time of being single in my adulthood and during those few months i ended up just throwing away dishes after a few weeks of them sitting in the sink.
my wife isn’t much better.
cleaning the skillet immediately after using it and with that many steps is simply too much for me to use the skillet on a regular basis. My plan is to just to ruin it and buy a new one. it’s like 15 bucks on sales these days.
My cast iron pan could use a seasoning, but food doesn’t stick, and dish soap, water, and a plastic scrubber gets it clean with maybe 10 seconds of scrubbing.
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This is me too
We have an 8" one that is older than I am for frying eggs that is pretty much non-stick at this point. It is also much smoother looking than the one in that video.
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This is the pan I been using several times a week for years and years.
Salt scrub
Soap
Weird wire pad things
Wipe out immediately after use, leftover bits come right up
Spray with water
Stick back on stove until it just starts to smoke
The whole process of using soap to get the grease out then putting more grease right back on it is madness.
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Yep. Never used soap on mine in years.
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I don’t use soap but usually add a bit of high temp oil and wipe it down with a paper towel.
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