You all know I love using Cast Iron in my kitchen. Once you learn the benefit of ditching the Teflon, it’s easy to want to throw everything out and start over. Cast iron is a great alternative to Teflon for non-stick cooking needs. It’s pricier though, so setting your kitchen up with cast iron is a process. Check out garage sales, look for sales, and slowly but surely, you can replace your kitchenware for healthier choices.
Here are some great deals I found to share that may help make the transition easier:
I have a big cast iron skillet like this one and use it all the time. It’s great for scrambled and fried eggs, as well as for cooking meat. I love it so much! This Logic Mfg LCC3 10-1/4″, Pre-Seasoned, Cast Iron, Combination Deep Skillet & Shallow Skillet/Griddle With Lid is awesome.
I prefer my skillet with a lid, but having this Universal Housewares Pre-Seasoned Cast Iron 3 Piece Skillet Set is great too since it comes with a variety of sizes for different cooking needs.
For pancakes, crepes, and hashbrowns, I love the Lodge LPGI3 Pro Grid Cast Iron Grill/Griddle. ($39.99 – down from $75.00)
Have you made the switch to cast iron yet? (P.S. Cast iron is great for non-stick, but I really love stainless steel cooking pots too.)
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One thing to remember is that your teflon pan lids will probably fit your cast iron. I had a set of Pampered Chef pots and pans and got rid of them because of the non-stick coating, but kept the lids and use them with some of my Lodge cast iron skillets. Love the cast iron, love not having to figure out new lids!
Yes! I have 2 glass lids for my stainless stock pots that also fit both my stainless steel skillet and cast iron skillet. I guess it’s a pretty standard size…10.25 inch, I believe.
I love stainless steel and cast iron. I’ve slowly been getting rid of my nonstick stuff. There’s really only one that I keep using, because it’s such a handy size! Note to self…look for a 3 qt. stainless saucepan…with a steamer basket like my mom has. ; )
I thought I’d share an even less expensive way to add to (or start) a cast iron collection if you’re willing to put in a little time and elbow grease. I have collected many rusty and grimey old pieces of cast iron cookware from grandma’s cupboard, garage sales, and thrift shops that look beyond salvation. Using this method http://www.hobbyfarms.com/crafts-and-nature/cast-iron-refurbish.aspx they clean up beautifully and come out looking like new (much better than the picture on the website)! I haven’t ever spent more than $15 on a piece and have even discovered, once the gunk is gone, that I have some antiques that go for hundreds on eBay! Happy hunting and cooking :)
I love my cast iron!
It may be a but more expensive than cheap non-stick pans (I’ve found that cast iron can be comparable in price to fancy non-stick pans like Calphalon), but you don’t have to replace cast iron every few years. Cast iron pans can last forever!
Love my cast iron! I have a question, though. I have a small skillet that I use all the time and a larger square pan. The large pan is too big for one burner and too small for two burners–do you have any tips for how to get it to cook evenly? I got it for bacon and pancakes, but the parts of the pan not directly over the burner stay significantly cooler than the center, so we get unevenly cooked things. Just curious if there’s a solution I haven’t thought of yet :)
I usually just put my larger cast iron on my biggest burner, even though it isn’t big enough. I find that the entire skillet gets hot, even the parts not on the actual burner, if I turn it up hotter than I need it to be at the beginning. Then I turn it down to medium to maintain heat level.
Laura, I would love it if you would do an article about cleaning cast iron – especially for eggs! Also, I’m scared to use any tomato sauce in mine because I heard it can break down the seal. Have you had any trouble with this?
I would love to convert to cast iron, but I have a ceramic cooktop. I’ve always been told you can’t use these on ceramic and I actually had a Lodge dutch oven that I used and the finish crackled off, ruining the pan. Can anybody shed some light on this? Thanks!
I have only heard that you can use a heat diffuser or that you should pick up and move the cast iron instead of shifting it around on the cooktop. Hope you can find some clarity on that one!