In today's world of fast-paced living and uber convenience, cooking with a cast iron skillet seems like an antiquated notion. We have nonstick pans we can throw in the dishwasher, so why would we ever bother with a skillet that can't be washed with soap and has to be dried over heat immediately after cleaning? Well, here's why:
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Oh, and also this:
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The cast iron skillet might require more thought than today's pre-coated pans, but it also offers a lot more reward in the form of beautifully seared steaks, crisp cornbreads and the ease of moving dishes from the stove to the oven without a second thought. In other words, we think you should give cast iron a chance. Because try as you might, you'll never be able to get the same results in a nonstick pan.
Just like with anything new, learning the ins and outs feels daunting and overwhelming in the beginning. Let us assure you that there is nothing complicated about the cast iron skillet. You just need to first know what you're getting yourself into. And we're going to help you with that right here, right now. First things first...
See? Not so hard after all.