Cast iron, like Lodge Pans, have been used in cookware for centuries. It holds up to the heat and it absorbs the heat and cooks evenly. It is not a smooth finish like most pans. It has pores which absorb oil, which means these pans get better over time. Also faint traces of iron gets in the food. This is fine and actually a good thing, since we all need iron in our diet. If you are anemic, then you might want to consider cast iron for cooking.
I like the concept on non-stick but I keep having to buy a new pan every year or two because the coating wears off. Are there any non-stick pans out there that actually work well, are eas and are durable?
It's not always easy or convenient for me to cook outdoors, but sometimes I really crave a grilled steak. I'm thinking of buying a grill pan for indoors. Is there any one in particular you'd recommend?
I want one of those shiny black cast-iron pans without having to wait for years to achieve the finish, or for my grandmother to hand-down hers. Are there any cast-iron pans out there that have that finish already?
I'd like to cook more, but I am often just too tired and time-constrained when I return home. Do you have any suggestions for streamlining dinner preparation so I can put together a healthy, good tasting meal fast?