Why cast iron cookware is SUPERIOR to anything you've got in the cupboard:  |
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|  This list is by no means exhaustive, but rather a quick 10 points as to why you're better off buying cast iron than any of that fancy new stuff. Remember kids, NEW TECHNOLOGY, does NOT mean Better technology. (Was the cd really all that much better than vinyl?)
The List:
1. It's non stick, if you know what your doing.
2. It lasts forever, well longer than you anyway.
3. It costs way less than Mario's stuff or All Clad.
4. You can cook anything with it.
5. No noxious fumes if heated empty.
6. Easy to care for, NO SOAP NEEDED for washing.
7. It will come in handy if you have a spider around that needs coaxing out of the house.
8. My Grandma swore by the stuff, yours probably did too, unless you're 18 or something like that.
9. Did I mention it's cheap?
10. You can buy it anywhere.
Look if you are just starting out and need some gear for the kitchen, you can't do better for your bucks than a 10 inch skillet and a dutch oven. That will cover most of your needs for under about 30 bucks.
If you have the mega bucks and wants to spend them, by all means buy the same stuff in allclad or mario and help the economy out, your $300.00 will go a very long way to making a dent in our trade defict with China. "But it's not non-stick", you say? I beg to differ, I have pulled 3 or 4 hundred flawless omelets out of my skillet over the years. Beautiful flawless fluffy tasty omelets. "But I don't like eggs", you say. Well I can't help you with that.
All I can say is that Cast Iron rocks, it is far superior to anything you might think about buying, and if you follow the directions for seasoning and cleaning, this cookware will far outlast your ability to lift them onto the stove. I have a set that I plan on using till I'm around 87 and a half or so, after that I'm going on a juice diet.
Cheers everyone,
lg
www.thelgproject.com
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1.  lilaclady (22742)
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4 years ago
| |  I didn't know cast iron was non stick, I was thinking of getting some myself as I read somewhere that you do actually get some of your much needed iron intake from actually cooking in iron, so i guess they are talking about cast iron unless there is a different sort of iron cook ware, maybe someone can verify that for me...I think I will get back to thinking about buying some...thanks...
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| thelgproject (62)
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4 years ago
| | yes it's very non stick, i posted below how to make it so and how to care for the pan, also you do get some iron from the pan which could come in handy but i'm not certain how much you get. try it you'll love it! lg | | | |
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| thelgproject (62)
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4 years ago
| | bwahahahaa! your crack on teflon was great! but given the fact that the cd is going bye-bye so soon after it displaced vinyl, it seems a shame for vinyl, which was still better, cheers, lg | | | |
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| thelgproject (62)
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4 years ago
| | well i agree with you on that, i have finally tossed all my cd cases and put the ce in a sleeve book, everything is now on this tiny drive which i hope i never lose! | | | |
 DarkDancer (616)
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4 years ago
| |  Yep, modern life is amazing, but to bring this back on topic, sometimes the old ways are the best. Love the cast iron!
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| 3. snowy22315 (8777)
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4 years ago
| |  I think cast iron is good, but it is not that cheap at least not nowadays. I have had some cast iron pans they all seem to get rusty at some point. The other thing is that they have no coating on them so food sticks to them easier than other pans. I'm not trying to be rude, I'm just pointing out what I see as the downfalls of cast iron. I guess if you properly treat it and care for it, you wont have the above problems, but I am kind of lazy in that way.
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| thelgproject (62)
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4 years ago
| | I'm sooooo glad you brought that up! It rusts because it's iron and you have left it in water or left water on it to dry. You can't do that.
To clean the pan just use hot water and a scrubby brush and get the crusty stuff off, then heat on the stove and wipe out any water, once the pan is a bit warm, lightly coat the pan with some oil, I like to use olive oil.
But first you have to season the pan:
1. Wash with soap and water and dry
2. place a light coat of oil on the pan, I used vegetable shortening
3. place pan upside down in oven and bake for 45 minutes at 350 degrees
4. allow pan to cool and wipe it off, as it is now ready to use
Try some eggs in the pan, on medium heat, not high and you will be surprised at how non-stick this pan is...welcome to the old way of doing things my friend
lg
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| 4. brimia (6180)
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4 years ago
| |  Plus cast iron cookware adds iron to your diet because the food cooked in it absorbs it. I have actually never used it but have heard good things about it except for having to season it and that it's pretty heavy (hard on the wrists).
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| thelgproject (62)
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4 years ago
| | yes it is heavy, but so is most cookware these days except for the teflon stuff you can get for next to nothing.
but if you want light weight go with a steel wok, super light weight and fun to use! you can get them at www.wokshop.com
they are in San Francisco and are super nice people.
lg | | | |
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