Are cast iron skillets worth it?

[XANA]

They're good for making rare steaks because they can make a nice crust, but I'm drawing a blank on what else cast iron skillets can do that other frying pans can't. I guess they heat more evenly, but so can good-quality frying pans. They're good bludgeoning weapons in a pinch, though.

Cast iron pans seem like a hassle in general, since you have to constantly coddle them (drying them on the burner or in the oven because air drying will just encourage rust, and constantly needing to season them after use).

 

[DankSmoker]

Theres a lot of stuff I make in cast iron. It's the other pans I need to find use for. Also I like coddling my cast iron, I could swaddle them and carry them in my arms like a baby if need be.

 

[murph]

You need to replace teflon pans every two years if you do any sort of cooking in them on a regular basis.

A well-cared-for cast iron pan can last more than one lifetime.

They are quite heavy, and do need to be "babied" a little bit when washing and seasoning, and there is a huge nostalgia factor, but cast iron can't be beat for putting a good sear on meat.

 

[Grub]

I've had a couple cast iron pans over the years but I rarely used them. I use an aluminum bottomed stainless steel pan for pretty much everything.

 

[Bloitzhole]

You don't have to reseason unless you cook something acidic enough to take off that layer. I have a huge cast iron crepe maker that I use to make anything that can make use of the huge diameter (and crepes on the weekend) that I have not reseasoned in 6 years. Around 2 years with my cast iron pan, had it about that long.

Anything that forms a sticky gross layer that needs heavy soap to clean goes in the other pans - but for a ton of pan frying you really just need a small splash of water and a paper towel to clean it out afterwards. Thats when I use cast iron.

 

[Plantation Barbie]

You can make nice dinner rolls in them.

 

[Lokenstien]

I have yet to use cast iron outside of camping. Generally I use a generic nonstick pan and a wok that were both gifted to me. I hear a lot about how good cast iron is but have yet to really find use for it in my day to day life.

 

[Catgirl Enthusiast]

You can't buy a good cast iron pan anymore. The best ones were made before any of us were born. You can find them at yard sales and flea markets. My best advice is to go to walmart and look at a lodge cast iron pan. That is what you don't want. A good pan is smooth. At least the metal is. Your rummage sale cast iron pan might have cracks and imperfections in the seasoning, but it will have a smooth finish compared to a lodge pan. After you buy your garage sale pan burn it. build a fire in your wood heater or fire pit or whatever using only wood then throw your pan in and cover it in more wood. The next day take it out and scrub it with soap and steel wool and then dry it in an oven. Your next step is to coat it in lard (not fucking vegetable oil or whatever. fucking lard) and broil it upside down in the oven for five or six hours. That should give you a good base seasoning. You don't wash a cast iron pan. You wipe it out. If you fry chicken in it you pour out the grease and wipe it out. If you cook a steak in it you pour out the butter and wipe it out. The next time you cook in it you will be heating it to 400 degrees. It doesn't have to be that clean. Anytime you cook in it you use grease. Treat it right and it will be twice as non stick as a Teflon or ceramic pan and 1000 times a slick as @River possum's puss.

 

[indomitable snowman]

I cook nearly everything in my cast iron. The more you use it, the better the seasoning and non-stick properties get.
As far as seasoning, the absolute best oil is Crisco.

 

[Iron Jaguar]

I only use cast iron these days. The heat retention is unbeatable. I fry on the stovetop but I also use cast iron for oven roasting, baking, everything really.

@indomitable snowman
As far as seasoning, the absolute best oil is Crisco

Try ghee, my nigger.

 

[XANA]

You need to replace teflon pans every two years if you do any sort of cooking in them on a regular basis.

A well-cared-for cast iron pan can last more than one lifetime.

They are quite heavy, and do need to be "babied" a little bit when washing and seasoning, and there is a huge nostalgia factor, but cast iron can't be beat for putting a good sear on meat.

Can you wash them with soap and water? I know you're just supposed to wipe it off with a paper towel and heat it up again with some oil when you're done cooking in order to preserve the seasoning, but what if the pan gets really grody? Another poster above said that you're not supposed to wash it, though, but I imagine if it gets shit burnt on it, then a bit of soap and water can't hurt, especially if you heat dry and re-season it soon afterward.

 

[WeWuzFinns]

Only stainless pan can withstand my abuse

 

[Rural Bingo]

Heat evenly but slow to heat; I tend to use steel pans as well but have considered switching to more cast iron. Ceramic pans are also good alternative to teflon.

 

[DankSmoker]

Can you wash them with soap and water? I know you're just supposed to wipe it off with a paper towel and heat it up again with some oil when you're done cooking in order to preserve the seasoning, but what if the pan gets really grody? Another poster above said that you're not supposed to wash it, though, but I imagine if it gets shit burnt on it, then a bit of soap and water can't hurt, especially if you heat dry and re-season it soon afterward.

Soap could be fine for a once over to get stuff off, just dont soak it in that like a woman giving the dishes a bubblebath. I personally just let the dog get the crud off and sanitize it from there.

 

[The Mass Shooter Ron Soye]

You can scrape it to hell and it doesn't matter, you cure any anemia you might have had.

I'm using a cast iron skillet most often for things like fried rice or anything I would like to brown and scrape. I use a stainless steel Instant Pot for sautéing and making more acidic stuff like curry or spaghetti sauce.

When the skillet gets real bad, I use a plastic scraper while running water over it, no soap, then immediately heat it and add oil after it dries. I also bought one of these deeply discounted, but I haven't used it yet.

I'm trying not to use anything with a nonstick coating anymore.

 

[Johann Gambolputty...]

They are great in a pinch for really knocking a motherfucker about, and some of them make a very charming BONG when they strike.

Seriously though, a cast iron skillet is a kitchen buddy par excellence, just treat it right and your kids (assuming you have any) and grandkids (assuming anyone still cooks that far into the future) can use the same one until it loses the battle with time.

 

[BIG BILL HELL'S]

They're good for making rare steaks because they can make a nice crust, but I'm drawing a blank on what else cast iron skillets can do that other frying pans can't.

• Skillet Potatoes
• Pineapple Upside Down Cake
• Shrimp and Pasta
• Searing/browning meat that has been cooked Sous Vide
• Skillet Cookie

I guess they heat more evenly, but so can good-quality frying pans.

Achtually cast iron doesn't heat evenly, it will almost always have hot spots.

Cast iron pans seem like a hassle in general, since you have to constantly coddle them (drying them on the burner or in the oven because air drying will just encourage rust, and constantly needing to season them after use).

A properly seasoned pan won't have any of these issues. I've never wiped my cast iron down with oil after cooking; I boil water in it and use a brass-bristled brush to scrape off any food that's stuck to the bottom, I wipe it dry with a paper towel, and it then goes back on the stove top (on or off the heat, doesn't matter) ready to be used again.

 

[Mariposa2.0 LTE]

You can make nice dinner rolls in them.

An American frirnd actually made cinnamon roles from scratch in one for me the other day. They were heavenly.

 

[DankSmoker]

Achtually cast iron doesn't heat evenly, it will almost always have hot spots.

You're right, but I've found that the US made tend to be better in that regard.

When the skillet gets real bad, I use a plastic scraper

Metal spatula works better for scraping. Also it's easier to just get everything charred beforehand.

 

[shameful existence]

Got one, donated it a year later. Too heavy, I felt discouraged just grabbing it.