The Case for Cast Iron

steak with rosemary in a cast iron skillet
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If you’re like me, your kitchen is probably full of gadgets that you never use. That spiralizer that was going to revolutionize the way you eat vegetables? It’s been collecting dust in a cabinet for months. The juicer that was going to help you start your mornings with a nutrient-packed breakfast? It’s been taking up space on your counter for years. And that cast iron skillet? You’ve had it for months, but you’re still not quite sure how to properly season it, let alone use it to cook a meal.

I get it. Cast iron can be intimidating. It’s heavy, it’s fragile, and it seems like it would be a lot easier to just stick with the tried-and-true methods of cooking that you’re used to. But I’m here to tell you that cast iron is worth the effort. Here’s why:

Cast iron skillet are virtually indestructible. With proper care, they will last for generations. They are also relatively inexpensive, which makes them a great option for budget-minded cooks.

Cast iron skillets evenly distribute heat, which means that your food will cook evenly. No more Hot spots! This is especially important when you’re cooking at high temperatures, like when you’re searing a steak or frying chicken.

When seasoned properly, cast iron skillets develop a natural nonstick surface. This means that you can cook with less fat and fewer calories. Bonus: food just tastes better when it’s cooked in cast iron!

So there you have it! Three good reasons to start cooking with cast iron skillets. Ready to give it a try? Check out this tutorial on how to season your skillet so that it’s ready to use. Trust me, once you start cooking with cast iron, you’ll never look back!

tomatoes and peppers in a cast iron pan

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