Cast Iron Pan

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I love my cast iron pan. It's extremely versatile, because I can fry something in it, and then finish it off in the oven without transferring to another pan.

I love my cast iron pan. I can bake and serve my cornbread right in it, for a rustic look.

I love my cast iron pan. Thanks to its black finish, I get superior browning and a crisp, crackly crust on whatever I fry. This past weekend, it was my version of Potatoes O'Brien (recipe to come soon). I had two pans side-by-side caramelizing onions, one was a traditional nonstick and the other was my beloved skillet. The cast iron retained heat more than non-cast iron and evenly maintains it (no hot or cold spots) so that the onions cooked in it were superior in every way: cooked faster, more evenly caramelized for better flavor, and with a crisper texture. So it's a frugalista choice!

I love my cast iron pan. Once it's properly seasoned, it's non-stick. Seasoning is simply artificially aging it over a short period of time; it's what happens over several months' use. Or, oil it and literally bake it in the oven to seal on the layer of oil.

I love my cast iron pan. Full disclosure: the downside is that it's extremely heavy, so mine essentially lives on the stovetop, and it does take time to heat it up due to its thermal inertia.

I love my cast iron pan. If you want the best pancakes of your life, unrivaled crisped potatoes of any stripe, or a perfect sear on a steak, a cast iron pan will make it happen.

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