Cast Iron Skillets

If you are looking for the best cast iron skillets you have come to the right place! If you want to buy the best check out the links to the right.

If you really aren't sure whether you even need one of these rather beautiful pieces of kitchen cookware read on. I was unsure too, but now I am a convert! And if you cannot think of anything to cook in your new cast-iron skillet check out my recipe ideas below.

I have always loved to cook, but never really wanted to spend much on cookware or utensils. But after far too many hours spent dealing with burnt, stuck on food, I succumbed to my Mother's prompting and decided to invest in a solid cast iron skillet.

Luckily for me, I ended up finding a great bargain at a garage sale. $2 for a Le Creuset skillet is unlikely to be something you could match, but I am very glad I did. In fact I love it so much I have actually splurged on a few full price variations too!

Finding the best cast iron skillet will depend on a few things:

• You need to think about size first of all. In an ideal world a range of skillets, from a small one ideal for a single fried egg, to a large one perfect for family size Spanish omelets would be bought. But these tend not to be the cheapest items of cookware you will buy, so think about what you will use it for most, and buy the accordingly suitable size.
• Your next consideration is likely to be price. I am completely smitten with the Le Creuset range, but I would not have chosen it if I hadn't gotten such a great deal on my first iron skillet from then. Price would have probably pushed me towards a slightly more economical but still reliable range such as Lodge Logic.
• Seasoning is an issue to think about too.  No, I don't mean seasoning your food either!  Cast iron cookware often needs to be seasoned.  Now this isn't difficult.  It simply means drying immediately after use and then spreading over a drop of vegetable oil (use a paper towel to make it easy).  It doesn't sound difficult does it, and indeed I have a few very cheap cast iron woks that I season regularly and have so far lasted me over ten years of regular use.  But if you don't think you are going to good at remembering to season your cast iron cookware I suggest you buy the Le Creuset skillets that have a solid enamel coating that means no seasoning is required.
• Of course your kitchen taste and other cookware will probably be on your mind too.  If you already have lots of Lodge Logic cookware you might want your new skillet to match.  I am a fan of eclectic kitchens full of mis-matching items though, which is why all my Le Creuset cookware is in different colors, and complements my stainless steel pans fabulously (well I think so anyway).
• Don't forget the weight of these things either.  They are heavy.  Generally the better quality, the heavier they are.  That is why they heat so evenly, but it is worth thinking about before you buy a huge one that your can barely lift!
• Handles are worth a thought too.  My original French skillet has a solid wooden handle.  It makes it useful for me on the hob, since it doesn't get hot.  Most nowadays come with solid cast-iron handles.  This means they are far more versatile as you can pop them under the grill or in the oven too.  But those handles get very hot so a protective glove is worth buying too.

So what do you want to cook in your skillet?  The answer is anything and everything.  Of course frying comes to mind first of all.  And, of course anything that is normally a pain because it burns, sticks or falls apart.  

The non-stick ability of a good cast-iron pan is something that you simply won't believe till you see it.  Far better than those non-stick coatings that flake and contaminate your food.

So first up I say you have to make scrambled eggs and not just any old scrambled eggs either, but cheesy ones that would be a nightmare in any pan not so wonderful!

Okay, this is not a sandwich really (though I guess it could be). I use the mixture to fill crusty baguettes, the fatter the better!

Ingredients

The ingredients are variable, but should include some peppers, tomatoes, mushrooms, onions (spring onions/scallions are great, just cook them for less time), cheese and of course egg!

Some meaty addition such as a little pancetta, smoky bacon or ham is good too. Even a tiny cubed section of spicy sausage such as chorizo is nice, though it can be quite over-powering if not used sparingly.

Everything should be roughly chopped quite small so it cooks fast and evenly and fits nicely into your sandwich.

Don't worry is you haven't got everything, mix and match as you like. Even a smigeon of blue cheese is nice if you like that sort of thing (I do). Lots of freshly ground black pepper is a must and dried chili flakes are a great addition, as too is lots of freshly torn basil leaves.

Method

• Heat your wonderful new cast-iron skillet over a moderate heat for five or ten minutes and then add some olive oil.
• Lightly fry your bacon if using, then add the veggies and color lightly. Make sure the mushrooms have given up their juices. Add the tomatoes last of all and warm through (cherry tomatoes halved are a fresh and tasty treat if you have them).
• Add your lightly forked eggs (I use two per person unless we're really hungry), and some grated cheese. Stir it all up with a wooden spoon to get the eggs cooked and scrambled quickly.
• Done! Spread your gooey, cheesy eggy mixture on your bread of choice and enjoy.

Dried chillies, herbs, tabasco and pepper will all be great added at the last moment. Use salt with restraint if you have a salty cheese and meat combo included.Now you can be amazed at how easy your cast iron skillet is to clean even with all that sticky egg!

_{If you have been inspired to upgrade your cookware, or simply try a new recipe check out My Shiny Kitchen site for other great ideas, from the heart of my home!}