Why Cast Iron Belongs in Every Kitchen
One inexpensive pan sears, bakes, roasts, and fries, and it only gets better with age.
Cast iron is the most versatile pan you can own. It holds heat like nothing else, which makes it unbeatable for searing steaks and crisping chicken skin. It moves from stovetop to oven without a thought, so you can brown on the burner and finish under high heat or bake cornbread straight in the pan.
The seasoning is the magic. Thin layers of polymerized oil build a naturally slick, dark surface over time. Cook fatty foods, wipe it clean, and dry it on the burner, and the pan rewards you with a finish that rivals non-stick. Avoid long soaks and harsh scrubbing and it will outlive most of your other cookware.
For the price of a few takeout meals you get a pan that can last generations. Many cooks inherit cast iron from a grandparent precisely because it never wears out. Buy one, learn its quirks, and it becomes the pan you reach for first.
