Cast Iron cookware has been one of my personal favorite links to the past. It is very durrable and once it is properly seasoned it will perform better than any modern  non-stick / teflon pan. Cast Iron will heat evenly and provide an excellent cooking surface. Another great advantage is that the vitamin Iron from the pan will actually (in minute amounts) leach into the food being cooked. In colonial days the little extra iron certainly was a good addition to the diet to prevent anemia.I have also noticed that the cast seems to enhance the flavor of certain foods.

A good old cast skillet in well seasoned condition will be a shiny black color. This is the best pan to use. It generally is not necessary to add butter or olive oil to a pan in this condition. If frying or scrambling eggs it is best to get the skillet hot first. If the pan is not hot the eggs will stick. If that happens the best way I have found to clean it is to let  some hot water sit inside the pan and soak. I never use soap. I will then try to rub the stuck food and if that does not work I will use a teaspoon or 2 of table salt to srcub the food particles off with. I will then rinse and dry the pan. Ill rub it with a bit of olive oil, butter, or Bacon grease and set it back on the stove on low for a few minutes. It may seem like a bit of extra work but I feel that it is worth it. On another note I have heard to put water and a bit of baking soda in the pan and to boil off the offending food particles. I personally have not tried that approach.

When cooking acidic foods such as tacos, sloppy joes, or sauces with wine or vinegar ; I have found that it is best to place the cooked food into a serving dish. While the pan is still hot to rinse it with hot water. Dry, and place it back on the stove to cool.

If you are not forturnate enough to have your Gran's well seasoned skillet, many new cast pans will season very easily.  Cast iron is nothing to be afraid of. Just remember if it is an old pan with a cast handle the handle will get HOT and you will need a potholder. New skillets should be rubbed with a vegetable shortening such as crisco. and set in the oven for a few hours at 200 degrees, another hour at 300 degrees and leaft inside the oven until it is cool. I have found that if you fry fish or french frys in a new pan it will help speed up the seasoning process. Also another way to speed up the process would be to fry a bit of bacon starting with a cold pan.

I use my small cast skillet in the oven when baking various types of quick breads. I think the cast enhances the flavor and the baked goods are cooked more evenly and faster. I just rub them with a bit of crisco ( I do not flour) before adding the batter. They also are great for camping as you can cook over the open flame of a campfire.

Some of the world's most watched cooks occasionally use cast skillets- Thus being a testament to the fact that certain foods DO taste better when prepared in a cast pan. The "Domestic Diva" Martha Stewart has been seen cooking in a cast pan.I use mine daily and I am not parting with it. Also, I am not affiliated with any company that manufactures them. I just love my pans and want to share some of my knowledge.

Here are some Family Favorite that you might like to try and if you have a good one of your own feel free to email it to me.

Fried Green Tomatoes

2-3 Large Green Tomatoes sliced

2-4 TBSP Flour

2 Eggs

1c. Milk

1c. Italian seasoned bread crumbs

Cast skillet filled 1/3 with Vegetable oil

Dredge tomatoe slices in flour and let rest at least 5 minutes. Beat eggs and milk. Dip tomatoe slices in the egg/milk mixture. Dredge in Breadcrumbs. Let rest another 5 minutes. Fry in preheated oil on Med-High for about 2 minutes each side or until browned. Drain on paper towels. Salt & pepper to taste. ENJOY! 

I awhile back I watched an old BBC cooking show titled 2 Fat Ladies Cooking. They used a cast pan to cook Bubble and Squeek. This is my version. It's also a great way to get kids to eat cabbage.

Our Liam's Bubble & Squeek

2 cups  Chopped boiled cabbage drained

2 cups  Cubed potatoes boiled & drained

3 TBSP butter

pinch of Salt & Pepper

2Tbsp Flour

2 TBSP Lard or Vegtable shortening

Mash potatoes, cabbage, butter, Salt & pepper together . Form mix into patties. Flour each side. Fry in med-hot fat for aprox 2 min. each side/ or until crispy. This can be used as a side dish at dinner or great at breakfast topped with a poached egg.