I really like cast iron- it’s been in the family for over 100 years. I also have some “Magnlite” pots that have held up great.
We call ours “Mag not lite“ because it’s anything but. LOL
Agree. We have family 100 plus year old cast iron— the old heavy kind that were originally seasoned (the proper way slow in an oven) and never allowed to have water sitting in them, to pit them.
From the very first and over the years, the pans have a cover of black shiny seasoned baked in oil that creates a real non-stick surface. Black shiny surface that covers the pan bottom— no pores and no moisture can get through.
Memories of Nana cooking salmon croquettes at a low consistent even temperature-— getting wonderfully crispy.
That’s another thing— the cast iron pans of those days were evenly cast... heat is dispersed evenly across the bottom and sides.
I bought some old farmhouse cast iron skillets at a Missouri farm absolute auctions around 1970. Still using them and they are still flat and smooth as can be on the cooking surface. They were made 100 years ago or more. I’ve got a couple of Griswolds. They have the bottom heat ring that sat inside the opening of the kitchen wood cookstove.
I’ve got one marked “Erie” which indicates it piece was made somewhere between the late 1880 or early 1900s. They put the place of manufacture on the skillet instead of the manufacturer’s name. The “Erie” line was made by Griswold.
We have some modern non-stick cookware, but I really like using my cast iron skillets.
Me too. J7st not good for a quick fast cook I don’t gave to clean much.
We treat our cast iron like kids. HA