If you can have an implement around that’s cheap and versatile, requires the discipline of a patient cultivation, that gets better and better with time, and that will outlive you, you should. A good cast iron pan fits this bill.
To get a cast-iron pan ready for use, you have to “season” it. Rub in some oil all over the pan and wipe off excess. Put in a hot oven for about an hour- your pan may have specific instructions engraved on the bottom.
Once you get this seasoning, you want to keep it. A pan that’s been used for years, building up seasoning, is the most useful kind of cast-iron pan. To preserve your seasoning, never wash the pan with detergent or use a sponge that had detergent on it. Don’t use scouring pads. (This takes some loosening of our ideas of “clean”- scrubbing away at a thing with harsh detergents is unnecessary.) It may only need wiping out with a paper towel, or use a paste of oil and salt as an abrasive. For tougher cleaning, put some water in the pan and bring it to a boil. This should loosen the stuck-on food, which can then be wiped away with a paper towel or clean cloth. Dry the pan carefully and rub with a light coating of oil.
Take care not to stack other pans or metal lids on top, because this could cause a rust ring and you’ll probably lose some seasoning if you have to get rid of one of those. I just leave my pan on the stovetop. Or you could hang it up.
Cast iron warms up slowly, so give it a few minutes, but it holds heat beautifully. Keep this in mind, because if you take the pan off the heat the food inside will still be cooking. Once the pan’s hot, use a hot pad to grab the handle.
Cast iron is almost a must-have for fried potatoes; heats tortillas well (no extra oil needed), giving them a bit of char; and makes the best yeast flatbread you’ve ever tasted (I’ll post a recipe sometime). You can bake in it, too- great for cornbread and biscuits. It adds a trace element of nutritional iron to food, a bonus for vegans or those of us who become vegans for Lent. I’m sure there are many other uses and techniques others can suggest for this most versatile and long-lasting old-fashioned cooking tool.
-Gina
My Dh is the main cook in our household, and he loves his cast iron pan. We only have that and the stainless steel, love them both.