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Friday, January 16, 2009

Important Members of My Cooking Staff

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Fellow Apron Goddesses, I would like you to meet some invaluable members of my cooking staff. They appear dirty, are well used, and "magically" improve the nutritional values of my meals.

Who are these workers? Well you have guessed it. These staff are my cast iron grill which is a Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle and a hand me down, 30 year old, square shaped skillet which most closely resembles the Lodge Logic 12-Inch Pre-Seasoned Skillet. I use these two pans every day and sometimes twice or more.


I cook pancakes, chicken, bacon, burgers, vegetables and basically anything that goes on the range with these two pans. Scientific studies examining the iron content of foods before and after cooking on cast iron has shown that the cooked foods impart a significant increase in iron content.

Many people have their personal grievances about cast iron. I think these arguments are only justified when in regard to their weight. Admittedly, these pans are heavy, but to a normal cook this should not be an impediment. Secondly, some cooks say they stick, but again this is only due to improper seasoning. When lightly oiled and heated to sizzling before use, nothing sticks to the cast iron surfaces. However, I turn the heat to low for most preparations after preheating.

The huge benefit of increased iron in a family diet without an increase in red meat outweighs any neg's for me. Additionally, I am scared of the Teflon surfaces which may not be safe. We get enough man made chemicals in our bodies already, so where ever I can eliminate the potentially harmful agents, I do.

Consider the cast iron. And as always, wear your apron while cookin.'

8 Goddesses Have Spoken:

DiPaola Momma said...

I'm all about the good "old" standards and that for sure includes cast iron. In cooking school we NEVER used anything non-stick.. I found that cast iron, enameled cast iron and copper bottom do the trick to a "T" everytime with out the added fear of tefelon toxins! And who'd a thunk it, the iron adds to the nutrish value?! WOW.. as for the weight issue.. you MUST have that to make fabu Cuban sammies.. crispy chicken Morocco..tender/crisp potatoes normandy.. yummy

Julia said...

Can you send a batch over for breakfast?? Thx.

Grand Pooba said...

Mmmmm, can I come over?

I had not idea about the cast iron's adding more iron into your diet!

Tinderdesigns said...

LOVE my cast iron pans!!! I have a large skillet sized one and a tiny little one. Great for cooking up a singe egg...lol.Its darling. Yes keeping them seasoned, that is the trick.

kjamama said...

Cast Iron pans are the best....my hubby is the best at keeping them seasoned right. He has one of the little cast iron pots too that he makes dutch oven potatoes in....yummy!

siteseer said...

I use cast alloy pans and love love love them. They too are very heavy, but I make do, because I love them.

Kendra said...

I love cast iron...that and my Emerilware I can't live without.

Priscy Esser said...

Being a bit of a gourmet cook, I can tell you the two most important tools are a well seasoned pan and a really good knife. I even travel with my two favorites...and an apron of course!