Once a staple in the kitchen, cast iron is disappearing as a the cookware of choice. New glass top ranges make it almost impossible to use the heavy pans. Microwave ovens have become the favorite for heating up a quick meal. What is a romantic, like myself, to do about the fading use of such an excellent kitchen workhorse? The only thing I can do is spout cast iron's benefits and hope some of them stick with readers.
Don't think that I am so primitive that I don't use non-stick cookware. It works great for when I don't want to mess up my good pans, but where is the challenge? There is a pride that goes along with using the heavy cookware correctly. If you were to look in cupboards today, you would find poorly seasoned cast iron, dull knives, and a collection of burnt plastic spatulas. That's because cast iron gets hot! (use a metal spatula, it's OK)
A well seasoned cast pan was the original non-stick cookware. I also believe it is why old-timers stayed healthy longer. When you cook food with cast, it gets cooked! None of this placing plastic covered frozen food in a microwave and zapping it until the center is cool and the bottom plastic melts.
Make your mark! Sear those steaks, fry that chicken, and enjoy your bacon crisp, yet tender. You can bake a loaf of bread with a brown crust or serve up some tasty cornbread. Just make sure you, and your spatula, can stand the heat.