Last updated on October 15, 2010 by Liza Hawkins
Certain pieces of kitchen equipment have evolved over time, so much so that they’re virtually unrecognizable today. Take the stove, for example. Once a simple wood burning vessel, a stove now resembles a NASA-worthy apparatus.
My parents recently returned from a trip to Maine, and brought home a few small gifts for us, including a Wagner cast iron skillet for me. Yippee! (They know me well – and Wagner happens to be one of the cast iron “classics.”)
I’ve never owned a cast iron skillet, but I’ve always wanted one. They’ve been around for centuries, and they’re perfect for searing and frying, but also they’re able to withstand high temperatures (including in the oven), AND they have a natural increasingly non-stick surface that gets better over time. Who wouldn’t want a cast iron skillet?
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I love my cast iron skillet. It was a handmedown and I can’t imagine not having it. I love when the old way is the best way.
I have several cast iron skillets and I absolutely love them. I’ve had two of them for years and actually bought a third one at an auction in Woodsboro several years ago. No kitchen should be without one, especially when searing scallops. Love your blog.
I love when the old way is best too! Funny how the best cast iron skillets are those that are found at flea markets, antique shops, auction, etc. Seasoned well over the years! 🙂