December 7, 2005

Cooking News: Ever So Humble, Cast Iron Outshines the Fancy Pans

"The Minimalist" Mark Bittman covers the hows and whys of something that's been around in cooking for what seems like forever, but now seems to be coming back into favor:

"As cookware becomes more expensive and the kinds available become more varied, it's increasingly clear to me that most 'new' pots and pans are about marketing. For most tasks, old-style cookware is best. So these days when I'm asked for a recommendation, I reply with an old-fashioned answer: cast iron."

He goes on to detail why cast iron is a great buy, and explains the basics of seasoning and maintaining them. This is a great read. I own a Lodge grill pan and it does an excellent job for things like steak and chicken. Yes, cast iron is more work, but for some things, it can't be beat.

Read the full article here.

Check out the following items from Lodge at

Lodge Logic 12-Inch Pre-Seasoned Skillet

Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet

Lodge Logic 11-1/4-Inch Pre-Seasoned Grill Pan

Lodge Cast Iron Cookware Store at

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Posted by Michael Dupuis at December 7, 2005 8:40 PM
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