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Cast Iron Skillet – The Only Pan You’ll Ever Need
A cast iron pan may not be not more pan you need in your kitchen, but I’m going to make a case for a 12-inch cast iron pan, being the most useful piece of cookware you can own.
Once you get past the common stereotype that a cast iron skillet is just for cooking over a campfire, you realize what an incredibly versatile tool it is.
The obvious use of a cast iron pan is for frying things. A cast iron pan does an excellent job of preparing steaks, pork chops, fried chicken, and anything else you’d use a stainless steel or aluminum pan for. Properly seasoned, a cast iron pan can also cook eggs and other sticky dishes for which you might think you need a non-stick pan.
This raises the point that cooking with non-stick pans can pose health risks, and non-stick cookware will need to be replaced every few years. In comparison, a cast iron pan does not introduce toxic chemicals into food and can last for many generations.
A cast iron skillet has many other uses besides frying if you exercise a little culinary creativity.
You can cook with it in the oven or on the barbecue. (I made a cake at a barbecue. It was fun and it turned out amazing.)
Here are the sizes of some common baking dishes:
* 9″ round dish – 63 square inches
* 8 x 8 pan – 64 square inches
* 9 x 13 pan – 117 square inches
Lodge 12″ Cast Iron Skillet – 113 sq.in
You can see that a 12-inch pan can be replaced with a 9×13 pan, two 8×8 pans, or two 9″ round baking sheets. This means that cakes, pies and casseroles can be baked in your pan.
A cast iron skillet can also be used for most things you would use a baking stone for. The main purpose of a baking stone is to even out hot spots and temperature fluctuations in your oven. A cast iron skillet has similar enough heat retention and heat mass that you can substitute it for a baking stone in many recipes. In other words, pizza, cookies and bread can be cooked in a cast iron pan.
Due to its excellent heat retention, a cast iron pan is a good choice for frying. You can make fish and chips, latkes, donuts, corn dogs and more in your skillet.
A large pan makes a great roasting pan. Chicken, ham, and prime rib come out great.
A cast iron pan can also be used for soups and stews. A 12″ Lodge pan holds 3.9 quarts, so you can make pretty much anything you’d use a 4 qt pot for. For example, my wife makes French onion soup in ours. Caramelize the onions on top, add the rest of the ingredients to make the soup and simmer it, then put bread and cheese on top and put everything in the oven to finish.
This is only the tip of the iceberg. Baked mac and cheese, pancakes, omelets, calamari, sandwiches, pies, cobblers, bread, pizza, steaks, biscuits, cornbread, soups, stews, biscuits, roasts, stir-fries, burgers and more, all from same paella!
Some people may find a 12″ pan too large to be their main pot. “Too big” is rarely a problem. There are few situations where a small pot can do a better job than a large one. pan that’s too small for the dish you’re cooking is completely useless. There’s very little you can do with an 8″ or 10″ pan that can’t be done with a 12″, but there are plenty of dishes you can make. prepare in a 12″ pan that does not fit in an 8″ or 10″ pan.
I have nothing against smaller pans, but after much experimentation I’ve decided that if I could only have one it would have to be a 12″.
Cast iron cookware is inexpensive, environmentally friendly, incredibly versatile, and lasts almost forever. Most importantly, it makes good food.
Whether you’re a first-time do-it-yourselfer or a seasoned cook looking to rediscover a better way to cook, get yourself a cast iron pan and see for yourself why it might be the only pan you really need.
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