Here's why I wanted a frying pan for a present from my husband. Really, it could have come from anyone, but since D is the one who will be benefiting from my amazing culinary skills, I think he saw the need and strove to fill it. What a good husband.
Back to why I wanted a frying pan.
And not just any frying pan.
A Lodge Logic 12" cast iron pre-seasoned frying pan.
When I went to visit my parents in January, I did a bit of cooking.
"Bit" may be an understatement.
I did a WHOLE LOT of cooking.
But, why would I want to travel, 'literally' (said like Chris from Parks and Recreation) 1,800 miles in one direction.... to COOK?
Two words: no kids.
It was awesome. I got to cook and no one was fighting/hitting/playing-under-foot/talking incessantly etc...etc...etc...
Have you children? Do you cook? Then you know what I'm saying. It's almost impossible to do what you need to make GOOD food.
But it was wonderful. Sans kiddos I made:
2 full size Texas Sheet Cakes
Chili (Rick Bayless is my hero)
Chicken Tikka Masala (Pioneer Woman is my heroine)
Biscuits/eggs/fried potatoes/ Jimmy Dean Sausage (that I hauled all the way up from the states!- guess what you CAN'T get in Canada?) (Also, my Dad is my Hero)
Carrot Cake (Betty is the woman on this one) with the most amazing Mascarpone/Cream Cheese/Heavy Whipping Cream frosting. The calorie count on the frosting alone has to be over 1,000 calories!!!
3 pans of cinnamon rolls (and again, my Dad is the one to listen to. You were right dad. Don't be stingy with the brown sugar. Nor the butter. Nor the pecans. You know what- just be generous with everything)
And doubled my favorite Julia Child roast chicken recipe, plus sauce and asparagus.
Granted, the asparagus turned out significantly over-done. So, no score on that.
But everything else was, if I say so myself, GOOD.
So, take that naysayers from my youth. I CAN cook.
But while I was making all this food, I was introduced to the cast iron skillet.
Oh. my.
Lovely, easy to cook with, perfectly done everything, great sear, great flavor...
I could go on.
Perhaps I should write a sonnet:
Oh Skillet of my heart you cook so well
You brown and sear the beef, the chicken too
When hot and oil'd thy flavors blend to swell
The hearts of those who eat of food from you.
I could go on. There ARE another 10 lines of rhymed iambic pentameter for this particular work.
Should I publish? Just think of it- a whole tome of sonnets about cookware.
I'm thinking Pulitzer. You're probably thinking "round file".
But since I have returned from my Great White North adventure, I have been jones-ing for a cast iron skillet. It's the pan of choice. I may never have to buy another frying pan. Ever.
All-Clad can eat my shorts.
Cast iron just stole my heart.
2 comments:
Ok, you have to try this recipe. Dan just got the exact same cast iron skillet and this is SO SO good! http://whatscookingamerica.net/Eggs/GermanPancake.htm
Cast iron is definitely the way to go. That's practically all we've used for years! My mom had several skillets she used when I was growing up, so I've been lucky to benefit from these almost my entire life. And what's not to love? The food cooks beautifully, they're easy to clean and maintain, and you don't need to worry about scratching them up! I'm glad you've discovered how great they are. Happy cooking!
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