+
Cookware

Advantages, Disadvantages and Uses of a cast Iron skillet

Hank Hanover | Apr 24, 201211:58 AM     73

I'd like to have a discussion on cast iron skillets. I keep seeing people rave about them. I don't own one myself but could be talked into it.

It would seem to me that the best use for one is searing because of the heat distribution and it can take high heat. However, I can sear with a lot of pans.

ADVANTAGES:

A well seasoned skillet is stick free.
You can sear and move to oven with 1 pan.
They are very cheap.
They last a lifetime if properly cared for.

DISADVANTAGES:

They are very heavy.
They are a bit of a hassle to take care of and maintain.
They are a bit of a hassle to season but you can buy them pre-seasoned.
Storing a greasy pan in the cabinets just doesn't seem right so it has to be stored in the oven or on the cooktop.

Would anyone like to share their opinion?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess
Food News

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess

by Amy Schulman | Esteban Castillo was raised in Santa Ana, California, surrounded by palm trees and a population that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.