Cast Iron
After kicking 'round the idea of fazing-out my non-stick cookware for a couple of years, I've finally gotten off my arse about it and punted the ball into motion. I picked up a combo cooker by Lodge, it combines a couple of 10.25" skillets, one deep (3"), one shallow, into a 3-quart Dutch oven. I like that the two pieces pull double-duty.
Even though the skillets are pre-seasoned, I lightly washed them in water, then baked on another coat of oil last night. This morning I test-drove the shallow skillet. It makes absolutely perfect pancakes. The kind I've been complaining about my non-stick stuff not making for years. I was honestly surprised by the difference.
I'll be picking up more pieces, soon. I'd like an eight-inch skillet for cornbread and a 5-quart Dutch oven for large batch soups, chili, stews, roasts, biscuits, cinnamon rolls, you name it.
Comments
https://farm4.staticflickr.com/3711/13527865525_9a57709e39.jpg
For anyone reading this, newer cast iron skillets don't have the same machined smooth surface of the old models. Once the original seasoning wears off, they can stick like mad. I took a belt sander and flexible sanding disk to mine to make the bottom super smooth and NOTHING sticks to it. Been fantastic for over a year since. Highly recommended.