On 2/5/2014 11:58 PM, DreadfulBitch wrote:
> I've never owned any kind of iron cookware but now I'd like to add a
> piece or two to my cookware. What do I want to look for? Size, shape?
> Do I want a piece with a lid? One of my favorite childhood food memory
> is stuffed pork chops Mom made in the large skillet with lid.
>
> Do enameled pans work/taste as good as 'bare' iron?
>
> I want my own piece of iron in case I ever have to slay a star. (-:
>
I have a number of Lodge pans, and I use them just about every day. I
bought these pre-seasoned, but I have owned non-seasoned pans that I had
to season myself. Seasoning is not hard, but it is a convenience if you
don't have to do it after you first buy the pan.

I have 3 skillets: 12", 10", and 8", as well as a 5 quart Dutch oven.
When I was single I used the 10" the most, but for two people you might
find the 12" to be a better choice. The Dutch oven is about perfect for
a two-person household, I have found.

I have found that lids for the skillets (the Dutch oven came with a lid)
are not usually sold in by stores that sell the skillets. I got the 10"
at Pottery Barn, and they also sold the lid for it, but I had to order
the lids for the other two from Walmart, for about $17 apiece. To be
honest, I don't use the lids a lot, but they come in handy if you want
to simmer something for any length of time.

I can't speak about enameled cast iron, since I haven't owned any, but I
have never noticed any sort of flavor imparted by cast iron. About the
only issue that might be similar is if I don't use a pan for a long
time, the vegetable oil that I use on it can become rancid, with a bad
smell and taste. I just wash it off, and re-oil before use.

One thing to consider is cast iron's weight. Years ago I visited the
Lodge outlet store at their factory in Pittsburgh, just west of
Chattanooga. Everything there is half-price, with very slight flaws, so
I went hog wild. I bought some enormous skillets and pots, among other
items. When I got home and tried to use the big items, though, I found
that they were just too heavy to maneuver around the kitchen, especially
when full of food. I ended up donating them to the local church's soup
kitchen.

Another thing to consider is that the handles on the skillets get hot
when cooking. Lodge and others sell fabric sleeves that slip over the
handles to insulate them from your hands. You can just leave them on
while cooking; they're much more convenient than hot pads.

I really like cast iron cookware, so I think you might enjoy using a
piece or two yourself. It's not too expensive, very durable, sort-of
nonstick, can take extremely high heat, and supposedly it also works as
an iron supplement in your diet.