cast iron skillet

[Eden]

Yum! I just made this Monday and it's delicious!

http://thepioneerwoman.com/cooking/2...-iron-skillet/

Holy crap - 3 sticks of butter and 1/2 a cup of sour cream.......

I have 2 cast iron skillets. One picked up at an Amish farmers market and one from my mother in law, who never seasoned it properly (and so hated it as everything would stick). I also have carbon steel wok (at least I think it must be.... it will rust if you leave it wet, but it certainly isn't iron... would be too thick and heavy). I impressed my Chinese co-workers with that one. It is well seasoned and well used. Nothing sticks to it anymore. All I have to do after cooking is rinse it and put it on the stove to dry. I think they'd never seen a white person with a proper wok....

I don't cook acidic things in my cast iron. I like the the condition of them too much at the moment to want to start again... I specifically like them for pancakes, fried potatoes, frittata - love them for frittata, directly from the stove to the oven and out again, no problem and all I have to do is turn the pan over to plate it. I still prefer a small pan with curved sides for fried eggs though.