Bring back the iron skillet!

isn't that great! I did know about this already - but sadly do not use an iron skillet - I think they are the most wonderful skillet to have, but I lack all talent in using them. my folks always used a great big iron skillet for cooking eggs in and they were the best! especially if dad made them they had a heavy duty kettle for making stews in - which did a superb job - but after cooking do not let the stew set in the pot because it will take on a metallic flavor - too much leaching I reckon. and corn bread was never as crispy and satisfying as when it was baked in the old corn bread skillets...or corn molded pans, or wedge molded pans...lol they always used corn meal, from a grist mill, that was very coarse. the large skillet was always part of my daily washing chores, but mom made sure I knew to never towel dry it but to set it on the stove with low heat to dry. the other memory I have of the old iron skillet was that it was often used as a threat for if we were naughty - heated up no less! though that event never did occur. (Thanks be to God)

I always use an iron skillet to make corn bread...You preheat the skillet and then pour in the batter and stick it back in the oven. Oh boy, I can taste it now! I still have GranMother's old skillet. I keep it oiled up and in a large ziplock bag to protect it. It is ever ready for use! Well seasoned so nothing sticks or burns! If I didn't take good care of it GrandMother would find a way to pop me one I just know it!lol Shalom

We have several iron skillets, and use them regularly. Baking cornbread in one is the only way to go. A good dutch oven is tops for making stew, in my humble opinion. If you keep one cleaned up and properly seasoned, it should last forever. Our local Wal-Mart carries Lodge Cast Iron Cookware at very reasonable prices. Good luck.

Absolutely! I have two 6", one 8", one 12" and one 16". That 16" is so heavy I usually have to have help picking it up if it's full of sauce or meat. I love my iron skillets!

I bought an iron skillet just for that reason about 5 years ago. Now, I have arthritis in my hands and I can't use it because it hurts too bad to lift it. I loved it when I used it though. Now, in order to get my iron, I take tablets and eat liver and onions!! Yes, I LOVE liver and onions. Now, I'm sure that is a whole nother topic!

My grandmother gave me a set of cast iron skillets years ago when I first married. I still have them but have to say I rarely use them. For some reason I always grab my teflon and use that. My gram would definitly not approve.

I love my iron skillets and use them all the time. In my book they're tops over anything else. Besides the bit where we're getting extra doses of iron, they also give a more even heat, and they don't warp on the bottom like other cookware. I don't like most of the cookware out there anymore, it's too lightweight, and all the other stainless ones I've had have gotten some warpage over the years. Only my cast iron ones have stood the test of time. I won't use teflon ones because of the flaking it eventually gets (and who in their right mind would want to eat that?!) Most of the iron ones I have are very old, they were my grandmothers, and they all are still in wonderful condition. What other kinds of skillets would ever last that long?!

We cook in iron skillets a lot, but not exclusively. I knew that it could boost iron levels. My sister said she was told not to cook in iron, because she was elevating her iron levels, but I do not believe that, because she often has a lot of fantasy info. but that is a different story.I have a tiny skillet about six inches across, and clear up to about 15 inches. So heavy I cannot lift it. It came with hubby. I have seen some really cute iron muffin pans as well.I have some shaped like hearts, and i have seen them shaped like flowers, etc. I did not know eggs would leach iron from the skillets, so I learned somoething here.

I think when I fry a steak in my old iron skillet it tastes great and is just perfect. If I do it in any other pan, even very expensive ones, it does not taste the same and the texture is also not the same.

I no longer cook with an iron skillet except to make a pineapple upside down cake.

I have a cast iron skillet, but I do not use it very much. I sometimes use it to fry eggs and I always use it when making cornbread. I don't make cornbread very often though. Oh, and when heating up a slice of ham or something. I use it then too.

I have always used a cast iron skillet I grew up with them, and Old Hickery knives are the best too. Nothing tastes better than fried potatos in a cast iron skillet. -Amberina