Does anyone use their cast iron at home?

[Joseph]

I have two skillets - a 10" omelet pan (unmarked) and an 11" Griswold skillet that are the mainstays of my cooking. I also have a HUGE cast iron flat-bottom kettle that I use to make haggis - it's the only thing I have big enough to hold it!

Joseph

[halfdome, Danny]

I made a Beef Roast in the Dutch Oven at home last night on the deck if that counts. Jane's going to make Turkey Stromboli later in the week and I'll toss it in the D.O. Even though we have two cast iron skillets we don't do that much frying. Danny

[dguff]

I have a #3,#6,#8 and #9 skillets, a chicken fryer, waffle maker, griddle and two dutch ovens that we use all the time. A mix of Griswold and Wagner, all of it old. Love the stuff. We don't have any of it just for camping, just take what we need from the house.

Jerome

[Mary K]

Ya know, I have some very nice cookware in the cabinets, but I keep my 2 Cast Iron Skillets on the stove and use them almost every time I cook. They were my Grandmothers and are still cooking great.

Mk

[Geron]

Yep, shore do. Mine sit on the stove as well. Rarely use anything else.

g

[wolfix]

Rarely use anything else........

[AmyH]

I made a point of getting rid of all of my teflon cookware, now I only use cast iron (including a beautiful cast iron wok) and stainless steel. I love the cast iron!!

[Eunice]

I use cast iron all the time. fry pans, sauce pans, griddles, waffle iron, tea pot, dutch ovens. I even have cast iron cooking utensils but I dont use them. I use wooden utensils.

[len19070]

Joseph
As I'm typing, I'm cooking a batch of Stuffed Peppers to be put away for later in a big 12 qt. dutch oven.

We all talked about, and missed you two last weekend at Parvin.

Happy Trails

Len

[Kurt (Indiana)]

Joseph, I use my waffle iron on Sunday mornings and my 10" DO about once a week or so. Why not

[mfkaplan]

The teflon gradually died. I use my cast iron plus my Revereware which also dosen't die. Some of thes stuff is inherited and over 70 years old. I'm still adding to the cast iron collection.

[Jst83]

When I got married my wife would have nothing to do with cast Iron so my pans were put to the back. But more and more over the last couple months I've seen her pulling them out. I think she's starting to see the beauty in cast iron cooking

[Gaelen]

I collect 1950s 'French' ovens (enameled cast iron) that I cook with indoors either on top of the stove or in the oven. I'm a slacker...only have one 12" DO...but I've used it both inside in the oven and outdoors over coals. I've got two enameled cast iron skillets and a couple of grill pans for winter grilling (mostly LeCreuset, all 2nd hand). But my main daily use cookware is a small, indestructible set of Cooks Essentials enamel and/or hard anodized cookware. The cast iron lives in the oven and the CE mainly lives on the stovetop.

I also have a collection of Corningware, glassbake, glazed and unglazed stoneware casseroles and a couple of stoneware baking sheets (pizza stone, and a big cookie sheet with sides.) And then there are the pyrex pie plates--you can never have too many pie plates.

I make a lot of acidic foods and sauces, and fresh dairy foods like yogurt, paneer or ricotta, so I prefer pans with enameled (non-reactive) interiors for those jobs. I also don't like pans that are so heavy when they're loaded with food that I need a winch to get them off the stove...really tough on my back and on my wrists. That's why I switched to the CE enamel and hard-anodized, and never looked back.

[Steve Frederick]

Used the waffle iron Sunday morning, the 12"-er for Chicken-n-Biscuits on Saturday night.
I keep the iron in a cabinet where I can easily get them all winter. I stock up on charcoal also!!

[caseydog]

I use cast iron for a lot of things.

If you have two cast-iron fry pans, you can make a great panini. Just heat both pans up, put your sandwich inside one, and put the other one on top. Who needs an expensive panini press.

Cast iron is great for steak, when it's too cold and rainy to cook out. You can start by searing the meat on the stovetop, and move the whole cast-iron pan into the oven to finish. It's incredibly versatile.

I have my antique Griswold cast iron, my Le Cruset coated cast iron, and my All-Clad tri-ply. Each has it's own purpose, but I can't imagine doing without one of them.